Nutrition	%GDA	Range
Energy Kcal	344
Protein	9.90%
Other Carbohydrate	11.47%
Sugar	32.59%
Fat Saturated	30.83%
Fat Unsaturated	17.60%
Fiber	15.79%
Sodium	3.13%
Salt	3.38%

1. Pre-heat the oven to 200C/400F/Gas Mark 6. 2. Prepare the apples, cut them in quarters, pare off the peel with a potato peeler and slice out the cores. Cut into thickish slices and toss in a bowl with the sugar, cinnamon and ground cloves, then place in the baking dish and put to one side. 3. To make the crumble, place the chilled butter (cut into small dice), sifted flour, cinnamon and sugar in the processor and give it a whiz till it resembles crumbs. Add the almonds (skin on) and process again, not too fast, finely chopped and still have a few chunky bits. If no processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, finely chopped by hand. 4. Sprinkle the crumble mixture all over the apples, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. 5. Finish off by lightly running a fork all over the surface. Bake the crumble on the centre shelf of the oven for 35-40 minutes, enough for the apples to be soft and the topping golden brown and crisp. 6. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard or pouring cream.