Lightly grease a medium-sized gratin dish (or 6 individual soufflé dishes) with the soft butter.
Peel and core the apples and cut them into small chunks. Put into the dish or dishes.
Whizz the flour and sugar in a food processor until blended.
Add the butter to the bowl and process until mixed in and crumbly, then add the ground almonds and whizz again briefly.
Sprinkle the topping over the apples in a thick layer. You can store in the fridge, if preparing ahead of time.
Preheat oven to 180˚C, gas mark 4 and bake for 25 minutes, until golden brown.
7 Serve warm with Greek-style yoghurt into which you’ve stirred 1 tbsp of raw honey (or just drizzle on top).
Use 60g organic porridge oats and stir 1 tbsp of raw honey into the apples.
Freda Molamphy, Spinneys Nutritionist, says that gala apples contain pectin, a soluble fibre that helps to maintain a healthy digestive system and can also assist in reducing blood pressure. All the more reason to enjoy an apple (or two) a day!