Apple and raspberry gratin with polenta crumble

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

Equipment: For this recipe you will need a blow torch.

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Ingredients

  • 50g/1¾oz blanched almonds
  • 60g/2¼oz ‘00’ flour
  • 40g/1½oz polenta
  • 2 drops vanilla extract
  • 350g/12oz caster sugar, plus extra for cooking the fruit
  • 75g/2¾oz butter, chilled and diced
  • 500ml/18fl oz whole milk, plus a dash
  • 1 vanilla pod, split
  • 6 free-range eggs, plus 2 whites
  • 75g/2¾oz plain flour
  • 2 Bramley apples, peeled and diced
  • 1 lemon, juice only
  • 2 Cox’s apples, peeled and diced
  • 300g/10½oz raspberries