It's crumble

But not as we know it.

Raymond Blanc's apple and blackberry crumble to be precise. And a far cry from the simple crumbles of my youth. Actually the crumble itself is fairly standard except that he bakes it on a tray before putting on the fruit. The fruit (fresh from the allotment) though is cooked in a caramel with cinnamon. Very flash. And incredibly tasty even though I say so myself.

Vx