Preheat the oven to 180°C.

Line your muffin tins with muffin cases

Roll out your dough on a lightly floured surface to about 5mm thick, cut with a 58mm cutter. Re-roll the dough as needed. Place each circle at the bottom of the muffin cases.

Place the diced apples, sugar, cinnamon, lemon juice, corn starch and cranberries in a pan on a medium heat. Mixing occasionally, cook the apples for 5 - 10 minutes until the apples have softened a bit and the juices have thickened. Remove from the heat.

FOR THE CRUMBLE-

Mix the flour, demerara sugar, white sugar, oats together and then add the melted butter and mix until it well incorporated. Mix the sliced almonds through.

Place a tablespoon of the apple mixture on top of the pastry circle in each muffin case and then add a heaped tablespoon of the crumble on top and press the crumble mixture down.

Place in the oven and cook for 20 minutes until lovely and golden brown.

Remove from the oven and allow to cool for 10 minutes before removing from the muffin tray tin. Once removed cool for a few move minutes if you are wanting to remove the muffin cases otherwise allow to cool on a cooling rack.