Crumble:

1. Rub 150g margarine with 125g plain flour to make breadcrumbs
2. Add 100g brown sugar, 50g caster sugar and 140g oats and mix. 
3. Leave on the side

Base:

1. Line a 22x22cm tin or use a silicon square 
2. Add 225g margarine to a bowl, with 100g caster sugar and a pinch of salt
3. Add 275g plain flour in 2/3 parts until incorporated
4. Make into a dough and flatten in dish or tin
5. Prick with a fork and rest in the fridge for 30 mins
6. Preheat the oven to 180C and bake dough for 15-20 mins or until it dries slightly/ starts to colour
7. Cool on rack in dish.

Rasp-apple sauce:

1. Peel, core and slice up apples
2. Place in a saucepan with 130ml water and reduce down on a low heat
3. Add 3 tblsp Matthew’s Preserved Raspberry Jam and mix well
4. Cool down.

Finale: 

1. Preheat oven to 180C
2. Add the rasp-apple sauce on top of the base
3. Add the crumble 
4. Bake in the oven for 30-40 mins or until crumble is golden
5. Let cool completely before cutting into slices and eating.