Instructions

1. Place the apples, sugar and water in a medium sized saucepan and bring to a gentle boil. Add in the frozen berries and stir gently to incorporate them with the apples. Simmer on a low heat for 5-6 minutes until the fruit just starts to soften. Taste the fruit and add a little more sugar if you feel it is required. I normally like to leave it a little tart as the crumble topping is quite sweet.
2. Preheat the oven to 180C/350F/Gas Mark 4
3. Meanwhile prepare the crumble topping by sieving the flour into a large bowl. Add in the brown sugar and the butter and rub the butter into the flour and sugar mixture with your fingertips until a fine consistency has been achieved. Mix in the cinnamon and the flaked almonds at this stage and stir well.
4. Divide the fruit compote mixture between six oven-proof tea cups or small ramekins, filling them between half and two thirds of the way up and topping with some of the crumble topping. (You may have some crumble topping left over which you can freeze for another time)
5. Place the cups onto a flat baking tray and put into the preheated oven and bake for approximately 20-25 minutes until the crumble topping is golden brown.
6. Place on a saucer and serve immediately with a little freshly-whipped cream.