| Cut the top 2 centimetres off each apple, and hollow out the centre with a melon baller or Parisian scoop |
| Soak the sultanas in the Penderyn whisky to rehydrate them (or use tea, apple juice or any desired liquid) |
| Combine the butter, sugar, flour, oats and cinnamon together to make a crumble |
| Fill the cavity in each apple with soaked sultanas and top with crumble mix |
| Grate the cheese over the top of each apple, including the lid |
| Bake the apples and lids in a 180 degree oven for 25-30 minutes |
| Serve the apple with the lid placed back on top alongside ice cream, custard or cream |
