Name: Apple and cinnamon toast cereal crumble
Ingredients: 2 granny smith apples (300g), cored, peeled and each cut into 6 wedges (220g); 3 plums (200g), cut into 6 wedges; 15g soft light brown sugar; 1½ tsp lemon juice; 10g unsalted butter; 1 tsp vanilla bean paste; 60ml double cream (or ready made vanilla custard); 15g raisins; 3 tbs rum; 1 tsp light brown sugar; 100g cinnamon toast cereal; 20g soft light brown sugar; 50g unsalted butter, cut into 1½cm cubes; ½ tsp ground cinnamon; ¼ tsp flaked salt

Serves 2

Prep 15 min

Cook 40 min

This works as well for a weekend breakfast as it does for dessert. If you like, swap the apples for ripe pears and the cinnamon toast cereal for any similar cereal you have to hand.

Ingredients

2	granny smith apples (300g), cored, peeled and each cut into 6 wedges (220g)
3	plums (200g), cut into 6 wedges
15g	soft light brown sugar
1½ tsp	lemon juice
10g	unsalted butter
1 tsp	vanilla bean paste
60ml	double cream (or ready made vanilla custard)
FOR THE RUM RAISINS
15g	raisins
3 tbs	rum
1 tsp	light brown sugar
FOR THE CINNAMON TOAST CRUMBLE
100g	cinnamon toast cereal
20g	soft light brown sugar
50g	unsalted butter, cut into 1½cm cubes
½ tsp	ground cinnamon
¼ tsp	flaked salt

Method

Heat the oven to 220C (200C fan)/425F/gas 7. Put the apples, plums, sugar, lemon juice, butter and half the vanilla in a 15cm ovenproof saute pan and mix to combine. Bake for 20 minutes, stirring once halfway, until softened but not falling apart.
Meanwhile, make the crumble. Put the cereal, sugar, butter, cinnamon and salt in a medium bowl and use your fingertips to pinch the butter cubes into the mixture, roughly breaking apart the cereal at the same time, until you’re left with a rough crumble. Remove the apples from the oven and turn down the heat to 200C (180C fan)/390F/gas 6. Top evenly with the crumble mixture, then return to the oven for 10 - 15 minutes, remove and leave to cool down slightly for about five minutes.
Meanwhile, put the raisins, two tablespoons of rum, a half-teaspoon of sugar and a pinch of salt in a small pan and put on a medium heat for two minutes, until the raisins are plump and the rum is slightly syrupy.
Finally, whip the cream and the remaining half-teaspoon of vanilla to soft peaks. Dollop the cream on the hot crumble, spoon over the raisins and their syrup, dribble the last half-tablespoon of rum all over the top and serve warm.