Anna Hansen re-imagines an apple and blackberry crumble recipe in this stunning dessert. She serves a delicious nut crumb atop a blackberry and apple compote, and finished the dish with a blackberry and liquorice sorbet for a real feast. If preferred, you could skip the sorbet and serve the dish with cream of crème fraîche.

To begin, make the sorbet. Add the sugar, glucose and water to a saucepan and heat gently until the sugar has dissolved

• 150g of caster sugar
• 38g of glucose
• 300g of water

Whisk in the blackberry purée, liquorice paste and lemon juice until combined. Allow to cool completely before churning in an ice cream maker

• 500g of liquorice paste
• 1 lemon, juice only
• 500g of blackberry purée

Preheat the oven to 170°C/gas mark 3

For the chestnut and hazelnut crumble, cream the butter and sugars together in a mixing bowl. Fold in the hazelnuts, oats, coconut and chestnuts

• 100g of butter
• 175g of light brown sugar
• 60g of caster sugar
• 85g of ground hazelnuts
• 150g of oats, gluten-free, a mixture of jumbo and rolles
• 38g of desiccated coconut
• 200g of chestnuts, cooked

Bake the crumble until golden, allow to cool and then pulse in a food processor until slightly broken down

To make the compote, peel, quarter and chop the apples, removing the cores. Add to a pan with the vanilla pod, lemon juice and sugar and simmer gently until just starting to break down

• 125g of caster sugar
• 4 Bramley apples
• 1 vanilla pod, split
• 1 lemon, juice only

Add the blackberries and simmer for a further 5 minutes

• 500g of blackberries

To prepare the apple garnish, cut the core of the apple out using a corer and slice into thin slices horizontally using a mandoline. If not using immediately, store in water with a squeeze of lemon juice to prevent browning

• 1 Granny Smith apple

To serve, divide the warm compote between plates and top with the crumble. Garnish with whole blackberries, a piece of fresh apple and a scoop of the sorbet. Serve immediately

• Fresh blackberries