Autumn Crumble

Sometimes a dessert comes along which embodies a season so perfectly that just by looking at it you can tell what time of the year it is. This apple and chestnut crumble is the epitome of Autumn and should be eaten right now.

Apple and Chestnut Crumble Serves 6 Preparation: 25 minutes Cooking time: 30 minutes Crumble 60 g (2 oz/generous ⅓ cup) plain (all-purpose) flour 60 g (2 oz/⅔ cup) chestnut flour 80 g (2¾ oz/⅓ cup) unrefined cane sugar 100 g (3½ oz/scant ½ cup) cold salted butter, cubed Fruit 1 kg (2 lb 3 oz) apples 120 g (4½ oz) chestnut purée

Preheat the oven to 200°C (40°F/Gas 6). Put the flours, sugar and butter into a bowl. Rub the butter into the other ingredients rapidly with your fingertips until the mixture resembles breadcrumbs. Chill.

Peel and core the apples, and cut them into thin slices. Put the chestnut pur.e in the bottom of 6 ramekins. Cover with apple slices and sprinkle with the crumble. Bake in the oven for approximately 30 minutes, until the crumbles are golden.

Ideal serving temperature: cold

Serve with whipped cream

Crumbles: Over 30 Sweet & Savoury Recipes by Sabrina Fauda-Role is available now from good shops that sell books or online at Amazon and Waterstones.

Photography by Akiko Ida