Give me a food magazine and I am content for at least an hour (even if I’m just looking at the pictures). I rip out anything I might want to make and add it to one of my scrapbooks then pass on the magazine to a friend or donate to a ‘waiting area’.

Delicious is one of those magazines I actually cook from and this recipe was one of those that strikes a chord because of a delectable twist (in this case frangipane). There is something really ‘Sunday’ about crumble, sturdy and timeless….and for good reason, it has earned it’s respect.

Beware, this recipe makes enough crumble for a 2 litre dish, so best to divide between two (unless you’re having a bit of a banquet) and donate one to a friend, family, neighbour or stranger. The frangipane is an excellent idea and I’m sticking with it for all future crumble escapades.

Please see the link below, I used cooking apples because I like their bite and vanilla bean ice-cream. 

Apple and blackberry frangipane crumble