Cover the cranberries and soak in boiling water for at least 30 minutes (or longer). Drain when ready to use.

Preheat the oven to 180°C.

To make the crumble topping, briefly blitz the flour, butter, and brown sugar together in a food processor until it forms a fine crumb. Empty this into a bowl and using your fingers mix in the oats until the dough starts to clump. Add the chopped nuts.

Sprinkle the sugar across the bottom of a non-stick pan and place this over medium heat to caramelise. Do not stir, simply move the pan around until all the sugar has turned to a golden liquid.

Add the grated apple and cook for about 3 minutes until the caramelised sugar (which will harden) has dissolved. Add the orange juice, zest and cinnamon and cook for a further minute.

Add the apple pieces, cranberries, and vanilla paste, and stir until all the ingredients are well mixed.

Empty the fruit into an appropriate size baking dish and pile the crumble topping on, spreading it evenly over the surface.

Bake for 40 – 45 minutes until the crumble starts to turn golden.

Sam’s tips:

• Caramelising the sugar adds a lovely flavour to this crumble, but if you are in a hurry, you can skip this step and simply mix all the ingredients together leaving out the orange juice.
• Leave out the nuts and or oats if you prefer a more traditional crumble topping, just increase the flour to 1 cup.
• Working quickly so that they don’t go brown, peel, halve and core the apples. Cut into very thin slices and fan neatly around the pastry, finishing in the middle. Sprinkle with plenty of icing sugar and bake in a preheated oven for 10-15 minutes until golden and caramelized.

*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com