• about 4 apples (roughly 800g)
  • 80 g cranberries (fresh or frozen)
  • 1 knob of butter
  • ‘four-spice’ mix
  • 100 g plain flour
  • 100 g chilled butter
  • 80 g demerara sugar or ‘cassonade’
  • 80 g ground almonds


  • Wash and peel the apples, then cut them into small dice, throwing away the core.
  • Melt the butter in a pot and add the apples and cranberries, followed by the spice mix and a little water.
  • Mix well, then allow to simmer for around ten minutes.
  • In a salad bowl, mix the flour, sugar and ground almonds. Slowly add the chilled butter in small cubes, incorporating it quickly using your fingers. The mixture should take on a sandy texture.
  • Heat the oven to 200°C. Put the cranberry and apple mixture in a gratin dish and, using a ta- blespoon, put the crumble mixture on top without piling it up.
  • Smooth it out with the back of the spoon and place in the oven for around twenty minutes, or until the crumble is nicely browned.