I like to make this in individual ramekins and serve it with scoops of vanilla ice cream on top and a drizzle of Amaretto liqueur.
Crumble amaretti biscuits in your hand and add a third of them to apples with the vanilla and mix well. Divide between six ramekins.
Melt a walnut-sized piece of butter and set aside. Place remaining butter in a food processor (or you can do this next bit by hand) with flour and remaining sugar and blitz into crumbs, then tip into a bowl and mix with remaining crumbled amaretti biscuits. Sprinkle this crumble topping over stewed apple and gently press down, then drizzle with melted butter. Place ramekins onto a baking tray in the middle of the oven and bake until the topping is golden and crunchy. Serve straight from the oven.
© 2003 Peter Gordon. All rights reserved.