Start off by tumbling the Chilean guavas, sliced apples, sugar, mixed spice and butter in a baking dish and roughly toss the whole mix to combine.

Now for the crumble all you need to do is pulse the remaining butter, flour, ground almonds, cinnamon & sugar in a food processor until it resembles a crumby rubble. Be careful not to over blitz it though, you are looking for a messy mass of uneven crumbs NOT smooth dough.

Tip this crumble mixture over the fruit in the baking dish, spreading it over to cover the whole surface, before finally pressing the surface down gently with the back of a fork to compact the mix.

Now pop the dish in the centre shelf of an oven set to 200C & bake it for roughly 40 minutes, or until your crumble is golden brown and crisp on top. Leave it to rest for a few minutes before dishing it out - this will further crisper up the crumble - and serve with an immoral amount of double cream.