Ingredients:

For the apple and raspberries:

• 350g (12 oz) fresh raspberries
• 3 apples, peeled, cored and cubed (a mixture of Granny Smiths and Bramleys works well)
• 115g (4 oz) caster sugar
• Zest and juice of 1 orange and 1 lemon
• 4 cardamom pods, crushed
• 100ml (3½ fl oz) water

For the crumble:

• 25g (1 oz) powdered milk
• 25g (1 oz) powdered almonds
• 25g (1 oz) rolled oats
• 250g (8 oz) plain flour
• 250g (8 oz) soft dark brown sugar
• 1 tsp cinnamon
• ½ tsp salt
• 175g (6 oz) unsalted butter, cubed

• Custard, to serve

Method:

• Pre-heat the oven to 180°C/350ºF/Gas Mark 4.

• Place the raspberries and apples in the bottom of an ovenproof casserole dish. Sprinkle with caster sugar, zest and citrus juices, cardamom pods and water.

• Make the crumble topping by blending together the dry ingredients in a food processor on a pulse action. Add the butter and continue to pulse until the mixture resembles a crumble. Scatter over the top of the apple and raspberries, bake in the oven for 45 minutes to 1 hour, or until the top is golden.

• Serve hot or cold with custard.

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