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  • For the filling

  • 1.2kg (2lb 10oz) Cox apples, peeled and thinly sliced (½ cm slices)

  • 100g (4oz) raisins, marinated with 5tbls of Amaretto liquor for 1 hour

  • 50g (2oz)soft brown sugar

  • For the crumble topping

  • 150g (5oz) plain flour

  • 110g (4oz) caster sugar

  • 200g (7oz) ground almonds

  • 170g (6oz) butter, hard from the fridge and cut into small chunks

  • For the mascarpone cream

  • 250g (9oz) mascarpone cheese

  • 5tbsp honey


  • For the mascarpone cream:

  • 1.

    In a bowl mix the honey and mascarpone together and place in the fridge ready to use.

  • For the crumble topping:

  • 1.

    Put the flour, sugar and almonds into a food processor and gently blend together.

  • 2.

    Add in the butter and mix again but do not work the mixture too much, it should be lumpy.

  • For the filling:

  • 1.

    Pre-heat the oven to 180ºC/gas mark 4.

  • 2.

    Pre-heat a large frying pan.

  • 3.

    Peel, core and slice the apples.

  • 4.

    Put the sliced apples and the sugar in the frying pan and cook until the sugar has just melted.

  • 5.

    Transfer the apples to a baking dish and scatter over the raisins.

  • 6.

    Top with the crumble mixture.

  • 7.

    Place in the oven and cook for about 30 to 40 minutes until golden brown.

  • To serve:

  • 1.

    Serve hot with a dollop of mascarpone cream.

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