I made this apple crumble a couple of weeks ago, but have to admit that the free element might not be achievable for everyone.
My free pudding began with about nine large cooking apples from Mrs Male Companion Person Snr's garden. Once peeled, cored, and roughly chopped, I cooked these with about half a tablespoon of sugar (as they were actually not that sharp) and about a teaspoon of ground cinnamon, until they were soft but not falling apart.
My crumble topping was courtesy of the lovely Tine and the team at the Cambridge Cookery School. I've been lucky enough to go to a few events there, and this time round I was helping to celebrate their first birthday (mainly by scoffing a large number of cheese pastries and cake pops). They had also very kindly provided party bags for guests, which contained a bag of dry crumble mix, and thus the other 50% of my pudding. Apart from the usual ingredients, this also contained some oats, which when cooked and melded with the juices from the apples, added a really nice fudge-y texture to the crumble.
If you'd like to spend some pounds to recreate this crumble, you'll need about a kilo of cooked apples, and replace the biscuits in this recipe with 30g of oats and reduce the flour to 125g . Cook at gas mark 5 for about 40minutes until the crumble is golden on top. Serve while still warm with lots of cold clotted cream.