Preheat the oven to 190C/375F/gas mark 5.

Combine cranberries, peeled and minced cooking apples, apple juice, cinnamon, nutmeg, and light brown sugar in a medium saucepan.

Stir the ingredients well.

Cover the saucepan and cook for 10-15 minutes, or until the apples are softened and the cranberries begin to burst.

In a separate bowl, put wholemeal flour and plain flour.

Rub in the low-fat spread using your fingertips until the mixture resembles breadcrumbs.

Stir in the remaining crumble topping ingredients: brown sugar, flaked almonds, and porridge oats.

Pour the fruit filling into an ovenproof dish.

Sprinkle the crumble topping evenly over the fruit filling.

Place the dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown.

Let cool slightly before serving.

Serve warm with a spoonful of creme fraiche.