Raymond Blanc's best ever crumble recipe

Join Raymond Blanc and our Brasserie Blanc executive chef director, Clive Fretwell, as they cook this deliciously seasonal apple crumble recipe together, and Raymond explains why it is one of his favourites.
brasserieblanc....

[@Sadhell0012]

Will I used to make it with chocolate moussss and others thing

[@therespectedlex9794]

That is a fine departure from type.

[@RaineQi]

If I were to add raisins or cranberries should I cook them with the compote or with the crumble?

[@Matzes]

definitely not with the crumble, they will burn. add the raw or cook them with the compote

[@milzijex7340]

Prefer without the almonds and zests. Will try with just apples, thank you.

[@CooManTunes]

How often do you thank someone, after SMACKING THEM IN THE FACE?

[@lilledrum]

@@CooManTunes Passive aggressive.

[@CooManTunes]

@@lilledrum Are you referring to me?

[@lilledrum]

@@CooManTunes nope. Was referring to Milzi’s comment.

[@lilledrum]

@@CooManTunes After I wrote that I realised it may be unclear, but I was drunk and sleep deprived so I was like ah yeah I'll cross that bridge when it comes up!

[@TheTyrantanic]

star aniseed

[@transitvanpercy]

Not a proper crumble, needs to be baked together to get the caramelisation around the edges