use any fruit for compote; and any spiced cake as long as it doesn’t include dried fruit

APPLE CRUMBLE

Serves 8

For the crumble topping
225g unsalted butter
175g plain flour
140g unrefined caster sugar
100g ground almonds
125g gingerbread
Pinch of salt

For the apple compote
2 vanilla pods
6 braeburn or cox’s apples
150g unsalted butter
100g sultanas
A little ground cinnamon, to taste

To make the crumble, preheat the oven to 180C/350F/Gas Mark 4. Melt the butter in a frying pan over a gentle heat for a couple of minutes, until slightly brown. Place all the ingredients along with the melted butter into a food processor and reduce to crumbs. Cover a large baking tray with parchment paper, add the crumb mixture and place in the preheated oven. Cook for 20 minutes until golden brown and crunchy, turning the mixture halfway through cooking. Keep an eye on it, as you don’t want it to get too crunchy.

In the meantime, make the compote.

Halve the vanilla pods, scrape out the seeds and reserve. Peel, halve and core the apples, then cut them into 1cm cubes. Heat the butter in a large pan (such as a sauté pan) over a medium-low heat until golden. Sauté the apple cubes for about 2 minutes, in batches, stirring frequently. Add the sultanas and cook for a further 3 minutes or so, then stir in the vanilla seeds and cinnamon and remove from the heat.

Place the apple compote in an ovenproof dish (about 23cm sq) and bake at 200C/400F/ Gas Mark 6 for 10-15 minutes. Once the compote is cooked, sprinkle the crumble mixture over the top and serve