Antony Worrall Thompson's baked apples with crumble recipe

Directions

1. 1
   Preheat the oven to 180 degrees C/350 degrees F/Gas 4.
2. 2
   Put the rhubarb, orange juice and zest, half the sugar, cinnamon, nutmeg and orange liqueur in a saucepan and bring gently to the boil.
3. 3
   Reduce the heat and simmer for 6-7 minutes.
4. 4
   Cut the Bramley apples in half horizontally.
5. 5
   Top each half with the rhubarb mixture, mounding it slightly.
6. 6
   You will probably have a little left over.
7. 7
   Make the crumble by sifting the flour and baking powder into a bowl, then lightly rub the butter into the mixture with your hands, until it resembles coarse breadcrumbs.
8. 8
   Fold in the remaining sugar and almonds.
9. 9
   Sprinkle it over the rhubarb and apple, pushing down gently to form a crumble top.
10. 10
    Place the apple halves on a buttered baking tray and bake in the oven for 45 minutes until the apples are soft and the crumble is golden brown.
11. 11
    Serve with custard or clotted cream.