Instructions

• To make the filling: Divide the raspberries and apples between six small heatproof dishes/ramekins or place them in one large shallow pie dish. Sprinkle with caster sugar, orange zest and juice and water.
• To make the crumble: Put the flour into a large bowl with the butter. Using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs, then stir in the almonds and brown sugar.
• Scatter the crumble over the fruit filling.
• Place on the cooking grate and bake (in-direct method) on medium heat for 20 minutes until the top is golden and the apple and raspberry mixture is bubbling.
• Leave to cool slightly before serving with custard or spoonfuls of crème fraiche.