Student cookbook: Raspberry, apple and almond crumble

Add a bit of pizazz to an apple crumble with berries and nuts. Serves: 6 Cooking time: 1 1/4 hours 3 large bramley apples 3-4 tbsp caster sugar 3 tbsp water 250g fresh or frozen raspberries Large, shallow ovenproof dish, greased with butter For the crumble: 150g plain flour 25g ground almonds 110g chilled butter 50g caster sugar 25g flaked almonds (optional) 1 tub double cream and/or vanilla ice-cream Preheat the oven to 200C/gas 6. Peel the apples, cut out the core and then quarter and slice them thickly into a large saucepan. Sprinkle them with the sugar and water. Cover the pan, place over a low heat and cook for about 15 minutes, shaking the pan occasionally, until the apple pieces are soft but still holding their shape. Stir in the raspberries and check for sweetness, adding a little extra sugar if you want to. Tip the fruit into the greased ovenproof dish and leave to cool. In a large bowl, mix the flour and ground almonds. Cut the butter into small cubes and tip into the flour mixture. Keep cutting until you can't get the pieces of butter any smaller, then rub the butter and flour mixture together with your fingertips, lifting it up and letting it fall back into the bowl again, until the mixture is the consistency of coarse breadcrumbs. Stir in the sugar and rub for another minute (or process the mixture in a blender). Stir in the flaked almonds, if you are using them. When the fruit has cooled, spread the crumble mixture evenly over the fruit, making sure you cover the whole surface, then bake for 35-40 minutes until the topping is golden and the fruit juices are bubbling around the sides of the dish. Leave to cool for 10-15 minutes before serving with cream and/or ice-cream.