By Simon Arkless, head chef Terrace Restaurant, St Leonards Vineyard Café, Thousand Pound Wine Bar & Store

Ingredients

Crumble Topping

250g of plain flour
170g of butter
110g of macadamia nuts
110g of almonds, nibbed
110g of Demerara sugar
4 drops of vanilla extract salt

Apple Crumble Filling

4 Granny Smith apples
50g of butter
200g of blackberries 50g of sugar

Directions 

To make the apple crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor and blend until the mixture is the texture of breadcrumbs. Spread out the crumble on a baking tray and put it in the oven for 30 - 40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool. To make the apple filling, peel and core the apples then cut them into even-sized pieces about 3 - 4cm wide.
Put a heavy-based saucepan over a medium heat and add the butter. When it starts to foam, add the apple pieces.
Cook gently for 5 - 8 minutes until the apple is just becoming tender, then add the blackberries and sugar and continue cooking for a further 8 - 10 minutes. Spoon the filling into an ovenproof dish and sprinkle liberally with the crumble topping. Bake for 10 - 12 minutes before serving with hot custard, cream, vanilla ice-cream or all three!

Wine Match: All Saints Estate Rutherglen Muscadelle
“Exotic flavours of tea leaf, malt and coffee, this wine oozes charm and is a truly hedonistic dessert wine.” Nick Brown, Winemaker