"Here it is - the much-requested book to answer all your party needs and put your mind at rest when cooking for a crowd....
Special equipment: 6 x size 1 (5fl oz/150ml) ramekins
Special equipment: 12 x size 1 (5fl oz/150ml) ramekins
Preheat the oven to 400˚F (200˚C). Put the apples, apricots, apple juice, and all but 1 heaped tablespoon (3 level tablespoons for 12) of the Turbinado sugar into a saucepan. Bring to a boil, cover with a lid, and simmer for 5–7 minutes or until the apples are just soft. Remove from the heat and divide among the ramekins.
Put the flour and butter into a mixing bowl. Using the tips of your fingers, rub the cold butter into the flour until the mixture resembles bread crumbs. Add the remaining sugar and the hazelnuts and mix together.
Sprinkle the crumble topping over the apples in the ramekins, then place on a cookie sheet and bake for 15 minutes or until the crumble is light golden brown and the fruit is bubbling around the edges.