Ingredients
- 3 x pink lady apples, 3 x granny smith apples
- 150g raspberries
- 80g sugar
- 1 x star anise
- 1 cinnamon stick
- 1–2 tbsp water
Crumble
- 150g plain flour
- 80g sugar
- 80g oats
- 60g hazelnuts, roughly chopped
- 120g cold butter, cubed
- ½ tsp ground cinnamon
- Cream, to serve
Method
- Preheat the oven to 180°C fan
- Place the sliced apples into a saucepan with the sugar, cinnamon stick and 1–2 tablespoons of water. Cook gently for 8–10 minutes until the apples soften but still hold their shape. Remove the cinnamon stick and fold through the raspberries.
- Transfer the apple and raspberry mixture into a baking dish and spread evenly.
- In a bowl, rub the butter into the flour until it resembles coarse crumbs. Stir in the sugar, oats, chopped hazelnuts and ground cinnamon.
- Sprinkle the crumble evenly over the fruit.
- Bake for 30 minutes until golden on top and bubbling at the edges.
- Rest for 10 minutes before serving with cream, custard and ice cream! Why pick one when you can have all three.
