Cook with the season
in season this month
apples
aubergines
celeriac
chestnuts
crab
figs
horseradish
kale
pears
plums
Toffee apple hazelnut crumble
SERVES 4 | PREP 10 MINS | COOK 1 HR | EASY
30g plain flour 30g unsalted butter, cubed, plus 50g
25g rolled oats 75g hazelnuts, finely chopped
½ tsp ground cinnamon 1 tbsp caster sugar, plus 150g
a pinch of sea salt flakes
4 green apples, peeled, quartered and cored
75ml double cream
ice cream to serve
1 Heat the oven to 190C/170C fan/gas 5. Tip the flour and 30g of cubed butter into a bowl and use your fingertips to rub together until the texture resembles breadcrumbs. Add the oats, nuts, cinnamon and 1 tbsp of sugar, along with a pinch of sea salt flakes. Line a baking tray with baking paper and tip in the mixture, spreading to an even layer. Bake for 20 mins, tossing halfway, until golden and crisp, then cool. Turn down the oven to 150C/130C fan/gas 3.
Tip the remaining 150g of
