Blackberries or rhubarb could be used instead of cranberries. Granny Smith apples are recommended as they do not fall apart during cooking. Other types of apples may turn into a puree.


  • For the crumble mix

  • 75g butter

  • 100g plain flour

  • 50g demerara sugar

  • 50g crushed mixed nuts (brasil, hazel,walnut)

  • zest of 1 orange finely grated

  • seeds from 1 vanilla pod

  • For the filling

  • 3 Granny Smith apples, peeled and cored

  • 100g fresh or frozen cranberries

  • small knob of butter

  • zest and juice of 1 orange

  • 120g caster sugar

  • seeds from 1 vanilla pod

  • juice from 1 lemon


  • For the crumble:

  • 1.

    Rub the butter into the flour until it resembles breadcrumbs. Add the sugar, zest, nuts and vanilla and rub again until the mix becomes lumpy. Sprinkle onto a tray and bake in an oven at 200c, turning occasionally until crunchy and golden brown.

  • 2.

    Cut apple into 1cm dice and cook gently in a pan with the butter and cranberries. Until the cranberries begin to burst. Add the sugar, vanilla, zest and juice of orange and lemon juice and bring to the simmer. Cook for 5 mins or until mix thickens.

  • To serve:

  • 1.

    Place a salad ring into the centre of each plate and using a spoon fill the ring almost to the top with the apple and cranberry mix.

  • 2.

    Top up with the crunchy crumble mix and remove ring carefully. Serve with ready-made custard gently warmed through in a saucepan with the addition of 1 star anise and finely grated zest of 1 orange

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