Apple, apricot and almond crumble

Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Then sift the flour and salt into a large mixing bowl and rub in the butter or margarine using your fingertips until the mixture looks like breadcrumbs. Now stir in the ground almonds, flaked almonds and half the sugar. Next put the apples and apricots into a 1.2 litre (2 pint) baking dish and add the rest of the sugar, tossing to mix. Sprinkle the crumble mixture evenly over the surface, pressing it down lightly. Bake this for 35 - 40 minutes and then cool for about 5 - 10 minutes before serving with a generous dollop of Baileys Extra Thick Cream with a hint of Crème Caramel.

Cook’s tip: When fresh apricots are out of season you can use drained canned apricot halves instead.