- 1kg bramley apples, peeled, cored and chopped
- 200g brown sugar
- Grated zest of 1 lemon
- Grated zest and juice of 1 orange
- 100g Butter
- 200g Cranberries
- 175g sultanas
- 1tsp ground cinnamon
- 1tsp ground cloves
- 1tsp ground nut-meg
For the topping
- 650g plain flour
- 100g Flaked almond
- 250g unsalted butter, small dice
- 250g caster sugar
- Pinch of salt
Peel, core and cut the apples into large chunks and sweat off in a saucepan with the butter for a couple of minutes, before adding all the spices, the orange, lemon and the sugar.
Cook for 12-15 minutes until sticky. Add the sultanas and cranberries and mix together. Place in baking dish or individual ramekins,leaving 1cm at the top, and leave to cool while you make the topping.
To make the topping sift the flour into a large bowl with a pinch of salt and add the caster sugar and the butter. Rub together with the tips of your finger until the mixture resembles breadcrumbs; add the flaked almonds. Spread evenly over the top of the fruit.
Bake in a 180 degree for 15 minutes or until golden brown. Serve with custard or ice cream