Ingredients

• 50g/2oz raisins
•   dry white wine, enough to cover raisins
• 4 Golden Delicious apples, cored and grated
• 50g/2oz pine nuts
• 100g/4oz blackberry or blueberry jam
• 18 amaretti biscuits
• 75g/3oz unsalted butter
• 75g/3oz caster sugar
• 1 large egg
• 1 tsp baking powder
• 75g/3oz ground almonds
• 225g/8oz plain flour
•   double cream, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4. Place the raisins in a bowl and pour over enough white wine to cover them. Set aside to soak for 30 minutes, then drain and mix with the apples, pine nuts, jam and amaretti.
2. Place the butter and sugar in a food processor and whizz until the mixture is soft and fluffy. Add the egg, baking powder, almonds and flour and whizz using the pulsator until just crumbly.
3. Cover the base and sides of a lightly greased 20cm/8in loose-bottomed cake tin with two-thirds of the crumble mixture, patting it firmly and evenly. Fill the shell with the raisin mixture and sprinkle the remaining crumble on top. Bake for about 1 hour until golden brown — if it starts to brown too much, cover loosely with foil. Serve warm or at room temperature with a dollop of double cream.

Notes