Pink Lady Apple, quince and macadamia nut crumble by Shaun Rankin

Feeds 4, takes approx 1 hour

4 x lady apples around 600grms

2 x quince around  400grms

120grms caster sugar

3 tbsp spoons of water

For the crumble

100grms chilled unsalted butter

150 grms plain flour sifted

75 grms macadamia nuts

75 grms Demerara sugar

Pinch of molden salt

Method

Heat the oven to 180c / approx gas mark 4

To make the crumble place the flour into a round bowl, dice the butter into small cubes and rub into the flour with your finger tips until you have a crumble like texture, add the sugar.

Meanwhile roast the macadamia nuts in the oven until golden brown, cool, roughly chop and add this to your crumble mix, mixing in well.

Next eel and core the pink lady apples and quince, dice and place into a lightly buttered 1.5 litre oven proof dish sprinkle with the sugar, mix and add the water.

Sprinkle the crumble mix evenly and generously over the fruit, and bake for 40 – 50 minutes until the fruit is bubbling and the topping golden, finish with a sprinkle of Maldon salt

 

Serve warm

 

There are lots of things that you can serve with this crumble I have listed some of my favourites:

 

Vanilla ice cream

Cinnamon ice cream

Custard

Crème freiche

Clotted cream