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It’s easy to swap out crum­ble in­gre­di­ents for dif­fer­ent flavours and tex­tures. For ex­am­ple, re­place the al­mond meal and some of the flour in this recipe with rolled oats. Or try ha­zlenut meal in­stead of al­mond meal, and sub­sti­tute brown or raw sugar for white sugar. Sprin­kle a lit­tle mixed spice into the crum­ble, or scat­ter flaked al­monds or chopped macadamias, ha­zlenuts or pecans over it.

Fresh as Miguel picked pink lady ap­ples at Bilpin Fruit Bowl Or­chard, at Bilpin, NSW.

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