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4 slices of sourdough or crusty white bread (smaller slices work best!)

4 apples (I used braeburn)

40g light brown sugar

70ml water

6 -8 fresh thyme sprigs, plus extra leaves to finish

½ teaspoon vanilla bean paste

20g unsalted butter

For the topping:

80g salted butter, softened

80g caster sugar

1 large egg

100g ground almonds

1 tbsp plain flour

50g flaked almonds

icing sugar, to dust

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Preheat the oven to 180C/160C fan.

To make the apple compote, peel and core 3 of the apples. Chop them up roughly into small pieces and add them to a small saucepan with the sugar, thyme, vanilla and water. Cook gently for 8-10 minutes until the apples have softened and started to break down. Stir in the butter and mash the apples a little with the back of a spoon. You still want the mixture to be a little chunky. Set aside to cool.

To make the frangipane, add the butter and sugar to a bowl and mix well until smooth. (No need for a stand mixer, I normally just do it by hand) It doesn’t need to be pale and fluffy, just well combined.

Mix in the egg followed by the almonds and flour. Spoon the mixture into a piping bag if using.

Arrange the bread on a baking tray and top each slice with some apple compote. Cut your remaining apple into quarters and thinly slice into half moons. Place a few slices on top of the compote and top with some frangipane. (You probably won’t use all of the apple). The frangipane doesn’t need to completely cover the apples; it’ll spread a little as it bakes so don’t worry about making it look perfect.

Top with a generous sprinkle of flaked almonds and bake for 20-25 minutes until the frangipane is lightly browned.

Let it cool a little before dusting with icing sugar, topping with a bit more fresh thyme and serving warm.