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Preheat the oven to 200C.
Begin by preparing the apples. Cut them first into quarters, then pare off the peel with a potato peeler (or leave it on, whichever you prefer) and slice out the cores. Now cut them into thickish slices and toss them in a bowl with the sugar, cinnamon and ground cloves, then place them in the baking dish.
For the crumble all you do is place the butter, sifted flour, cinnamon and sugar in a processor and give it a whiz till it resembles crumbs. Next add the almonds and pulse, until they are roughly chopped and chunky.
Now spoon the crumble mixture all over the apples, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.
Bake the crumble on the centre shelf of the oven for 40–45 minutes, until the topping is well browned and crisp.
Leave it to rest for 10 minutes before serving with well-chilled crème fraîche or clotted cream, or custard.