Berry and apple mixture
410 g canned pie apples, drained
400 g canned berry combo, drained
1 tsp ground cinnamon
1 tsp ground mixed spice
1/2 cup Chelsea Caster Sugar

Crumble
1/2 cup plain flour
1/4 cup Chelsea Soft Brown Sugar
60 g butter, diced
1 tsp ground cinnamon
1/3 cup hazelnuts, chopped

Chelsea Icing Sugar, for dusting
thick cream, to serve

Preheat oven to 180°C. Lightly grease 4 x 1-cup ovenproof dishes.

Berry and apple mixture:
In a large bowl combine all berry and apple ingredients.  Spoon into prepared dishes.

Crumble topping
Place flour, Chelsea Soft Brown Sugar, butter and cinnamon in a food processor. Process until the mixture resembles breadcrumbs. Add hazelnuts and pulse until finely chopped.

Sprinkle mixture over berry and apple mixture.  Bake 10-15 minutes until golden.

To serve, dust with Chelsea Icing Sugar and serve with thick cream.