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dan78
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Heat your oven to 180°C/160°C fan.
Peel, core and halve the apples, then cut them into 1cm-thick slices and transfer to a large mixing bowl. Add the golden caster sugar, plain flour and almond extract, then toss well to coat. Transfer the apples to a 23cm round baking dish and press them down lightly into an even layer.
Add the plain flour, ground almonds and golden caster sugar to a large mixing bowl and stir to combine. Add the cold cubed butter, then rub it into the flour mixture with your fingertips until the mixture resembles chunky little pieces of cookie dough.
Break the almond croissant into bite-sized pieces and transfer to a food processor. Pulse until finely chopped, but don’t let it turn into fine crumbs. Add it to the crumble mixture and toss with your hands until evenly combined.
Scatter the crumble topping evenly over the apples, but don’t press it down. Bake on the middle rack of your oven for 40 to 45 minutes, or until the topping is crisp and golden brown and the apples are bubbling around the edges.
The filling will be dangerously hot, so leave the crumble to stand for 10 minutes before serving. I think it’s best served with plenty of custard, but single cream or vanilla ice cream wouldn’t go amiss either.