This simple version of the traditional dessert uses just five ingredients, with porridge oats for extra crunch.

Ingredients

8 eating apples, peeled, cored and cubed
6 tbsp Carnation caramel cream (this comes in a can or a squeezy tube)
50g plain flour
50g porridge oats
50g cold butter, diced

Method

1-Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.

2-Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.

Tip

Banoffee sundaes 
Cut 4 bananas into chunks, then warm 6 tbsp caramel cream until runny. Layer the banana with 400ml natural yogurt, 200g granola and the caramel in 4 glasses, then chill before eating. 

Use up your caramel cream 
Sticky baked apples: Heat oven to 200C/ fan 180C/gas 6. Mix 4 tbsp caramel cream with 4 chopped dates, then push into 4 cored apples. Sit in an ovenproof dish, then drizzle with a little apple juice. Bake for 30 mins, then serve with fromage frais. 

Choc ‘n’ toffee ice-cream sauce 
Melt 4 tbsp caramel cream, remove from heat, then add 25g chopped milk chocolate, 2 tbsp milk and a dash vanilla extract. Leave for 1 min to melt, then stir together.

Source :BBC GoodFood