Apples and pears cooked in caramel and served with an almond crumble topping.
Preheat the oven to 200°C.
For the crumble: mix together the butter, ground almonds, flour and the sugar with the tips of your fingers until you have a crumble mixture. Spread the crumble on to a baking sheet and cook in the oven for 15 minutes or until golden brown.
Peel and core the apples and pears and then cut the fruits into small pieces.
Heat a heavy based frying pan and then add the caster sugar. Melt the sugar, without stirring, to form a caramel and then add the chopped fruit. Lower the heat and cook until the fruit softens, adding a little water if necessary.
Serve the fruit in verrines and top with the crumble. Finish with fresh cream or ice cream to serve.
«Try making your crumble using ground hazelnut instead of almonds.»