Prep Time:  15 minutes        |        Cook Time:  25 minutes        |        Serves: 4-6

Ingredients

1. 3 medium pink lady apples, quartered and cored
2. 1 lemon, juiced  
   
3. 1 tsp Stonemill ground cinnamon
4. 2 tbsp White Mill brown sugar  
   
5. 1½ cups Hillcrest crunchy oat clusters  
6. 50g Pure Valley butter, chopped
   
7. ½ punnet fresh raspberries
8. ¼ cup Oh So Natural walnuts, chopped    
   
9. Lyttos Greek style yogurt, to serve  

Method

1. Preheat the oven to 175°C (155°C fan-forced).  
2. Place sliced apples in a medium-sized baking dish. Drizzle with lemon juice, cinnamon and brown sugar.    
3. Toss to combine. Sprinkle with oats. Dot the butter cubes evenly over the oat clusters.  
4. Bake for 15 minutes. Remove baking dish from the oven, then push raspberries and chopped walnuts into the oat clusters and sprinkle with the walnuts.  
5. Bake for a further 10 minutes or until the apples are soft and the oat topping is golden brown.  
6. Serve warm with a dollop of Greek yogurt and a sprinkle of cinnamon, if desired.