We used pink lady apples in this recipe, as they tend to hold their shape well. You can keep and use the syrup at a later date to serve over ice-cream and fresh berries.
2.Peel, core and cut apples into chunks. Put in a large saucepan with caster sugar and the water; cook, stirring, over medium heat, until sugar dissolves. Cover; cook 10 minutes or until apple is just tender.
3.Quarter plums, discard seeds; stir into apples in pan. Cook, covered, about 5 minutes or until plums are soft but still hold their shape.
4.Remove fruit from syrup with a slotted spoon; transfer fruit to 4 x 1-cup (250ml) ovenproof dishes. Reserve the syrup.
5.Chop butter finely. Combine flour, brown sugar and mixed spice in a large bowl. Rub butter into mixture with fingertips until mixture resembles breadcrumbs and starts to clump together. Fold through almonds; sprinkle over fruit.
6.Bake about 25 minutes or until golden and bubbling. Serve crumbles warm, drizzled with double cream and reserved syrup if you like.
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