Makes 12 portions. Preparation time 15 mins. Cooking time 30-35mins.
3 free-range eggs
180g (6oz) crème fraîche
250g (9oz) caster sugar
200g (7oz) plain flour, sifted
1½ tsp baking powder
1 apple, peeled, cored and finely chopped
150g (5½oz) raspberries
For the crumble topping
55g (2oz) unsalted butter, diced
55g (2oz) plain flour
25g (1oz) light muscovado sugar
1 tbsp roasted, chopped hazelnuts
Recipe courtesy of British Lion Eggs.
© Immediate Media Company Ltd 2012. This website is owned and published by Immediate Media Company Limited. www.immediatemedia.co.uk