For a consistently crusty and craggly fruit crisp, working cereal such as this iconic one into the topping is essential.

Preheat the oven to 200°C (180°C fan/400°F/Gas 6). For the crumble topping, blitz the amaretti biscuits with the flaked almonds in a food processor to a rubble. In a mixing bowl, rub the butter ...

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In 20 years I never heard anyone say a bad word about him and that’s rare in our industry,” said Jason Manley, longtime friend of Robert “Vaughn” Crisp II. Condolences are pouring in for ...