Apple crumble tarte-tatin

Looking amazing, this inverted pie is healthy and gorgeous to fill a dessert table at Christmas or any cold party time.

Ingredients for the top:

• 100gr white sugar
• 100gr of butter (optional, makes the pie look better and the caramel less chewy but can be avoided)
• 4 apples peeled and cut into quarters
• cup of  raisins
• 1/2 cup of apple juice
• 1 banana peeled and cut into thick slices
• few drops of lemon juice
• 1 tea sp. of vanilla

Ingredients for the base:

• 1 cup of brown or muscovado sugar
• 2 cups of oat
• 2 cups of flour
• 1 cup of butter or margarine (again butter is best but for lactose-intolerant people the margarine will blend in without any after taste)

Pre-heat the oven to 180C.

1. Start by setting the sugar in a large pan and keeping it moving, let it to go brown, as in caramel. Be careful with the caramel, it goes hard very fast and it is very very hot.Spread the caramel in the surface of the form you will use to bake the pie in the oven.
2. Drawn the raisins in apple juice so they get soggy and won't dry in the oven.
3. Display the apples, arranging them so one of the flat cut surfaces is touching the caramel and the whole form is covered. Cover the form with aluminum foil and put it in the oven at 180C for over 30 min.
4. While the apples are cooking slow make the crumble by mixing all the ingredients in a bowl and then aggregating it with your hands.
5. Remove the apples from the oven and with care not to get burned set the raisins between the still existing gaps and spill the apple juice over the apples surface.
6. Spread the crumble over the apples and when the whole surface is covered with the whole amount press the surface down with your fingers, ever so careful not to touch the form that is still hot.
7. Put the pie back in the oven for at least 30 min, until the caramel has combined with the apple and bubbled up the edges from the form over the crumble and the crumble has a darker color. If margarine was used the color will not be too dark, just a paler brown.
8. Being very careful because again the whole thing is very hot, use a plate that is bigger than the form and turn the whole pie over it. You should have something looking somewhat like this, probably better since I skipped step 3:

based on tarte tartin