Preheat the oven to 400 °F

If using frozen raspberries, give them 20-30 minutes to thaw out before you put them into the filling.

Peel the apples. Core them, if you have an apple corer. Else, cut them into small pieces, taking care to dispose of the stem and the seeded portions.

In a large pot, place the apples, the ground cinnamon, the sugar, lemon juice and vanilla essence. Add 2 Tbsp of cold water and gently mix the ingredients so that the apples are evenly coated.

Cook the apples on medium-high heat for around 15 minutes until they are soft and gooey. Cool the filling for about 15-20 minutes. I just put mine in the freezer for 10 minutes.

In a separate mixing bowl, place together all the ingredients in the toppings list. Now, using your fingers, mix the ingredients together, incorporating the butter into the mixture. In about a minute, you should have a crumbly mixture in the bowl.

Grease an 8X8 baking pan with butter and carefully empty the cooled apple mixture into the pan. Distribute the raspberries evenly among the apple filling.

Once the filling is evenly laid, start sprinkling the crumbly topping mixture over the apples and raspberries. The given measurements are sufficient to make a quarter-inch deep topping. If required, gently even out the topping with your fingers,

Place it in the oven and bake for 30 minutes until golden brown on top. I broiled the crumble for the last 3-4 minutes. You should just about be able to see the fruit juices bubbling away at the sides.

Remove from the oven and cool it on the rack for 10-15 minutes before you launch your attack. Serve hot with a dollop of our favorite icecream