1. Preheat your oven to 180℃. Peel and core your apples, then chop into small cubes. Add to a roasting dish with your cinnamon and sugar. Toss the dish to evenly coat the apples with the spiced sugar. Place in the oven and cook for 25 minutes, or uil your apples have slightly softened (not mushy) and have a syrupy texture.

2. Add your almonds to a food processor and process on high until a crumb forms. Then ass all other ingredients other than the rolled oats and process on high again until you get a sticky dough forming. Finally add the oats and pulse until combined, leaving some texture, not completely smooth.
3. Press about 75-80% of your almond oat mix into the base of an 8inch diameter round baking dish.
4. Bake for 12-15 minutes until lightly golden and firm (same temperature as the apples).
5. When both the apples and base are ready, transfer the apples to the base dish, evenly covering the crust.
6. Mix the candied apple pieces and nutmeg into your remaining almond oat mix and use a spatula to break up any lumps, making it more of a fine crumble topping.
7. Pour over as much as it takes to cover the apples. You probably won’t need the whole mix. Then return to the oven for a further 10-12 minutes until the top is golden and crisp.

Serve and enjoy!