Method

• 1.
  Heat the oven to 200°C. Place the apples, half the sugar, 30g butter, 3/4 tsp vanilla and 1/2 tsp ground star anise into a large, ovenproof 25cm frypan, and stir to combine. Transfer to the oven to bake for about 20 minutes, stirring halfway, until the apples have softened but still retain their shape.
• 2.
  While the apples are baking, add the remaining 100g butter to a large frypan over medium-high heat. Once melted, cook for about 4 minutes, swirling the pan often, until nicely browned and nutty, adjusting the temperature as needed to avoid burning. Transfer the browned butter to a large heatproof bowl and return the pan to the heat. Add the torn sourdough and cook, stirring often, for 2 minutes, until lightly toasted, then add to the bowl with the butter. Return the pan to the heat and add the oats and cook, stirring often, until lightly toasted, another 2 minutes. Add the oats to the bowl, along with the flaky sea salt, remaining 50g sugar and 1 tsp star anise, and stir to combine.
• 3.
  When the apples are ready, stir in the frozen mixed berries plus 2 tbs water, then top evenly with the bread mixture. Return to the oven, turning the heat down to 185°C, and bake for 30 minutes or until golden and bubbling. Remove from the oven and stand for about 5-10 minutes to cool.
• 4.
  Add the cold double cream and remaining 3/4 tsp vanilla to a small bowl and stir to combine. Serve the crumble warm, with the cold cream to drizzle over the top.