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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