THOSE five portions of fruit and vegetables we are encouraged to eat daily can taste so much better mingled with other ingredients.

The Bramley Apple Information service has produced a delicious pudding which is quick to make, contains lots of fruit and has the added bonus of a crunchy topping which features protein-filled almonds.

Bramley and Raspberry Cinnamon Crunch Crumble

675g (1 lb) Bramley apples, peeled, cored and sliced

175g (6oz) Frozen raspberries, defrosted

25g (1oz) Caster sugar

225g (8oz) Plain flour

50g (2oz) Demerara sugar

1 tsp Ground cinnamon

100g (4oz) Butter

25g Porridge oats

25g Flaked almonds

PREHEAT the oven to 190C/fan 170C/Gas Mark 5. Place the Bramleys and raspberries in a large ovenproof dish, add the caster sugar and toss together until the fruit is coated.

Place the flour, sugar and cinnamon in a food processor, add the butter and blend until the mixture resembles crumbs. If you don't have a food processor, rub the butter, cut into cubes, into the flour and cinnamon with your fingertips. Stir in the oats and almonds and scatter over the fruit.

Bake for 25-30 minutes or until golden brown. Serve warm with vanilla ice cream or spoonfuls of clotted cream.