Combine the raspberries and the granny smith apples cut into segments.
Mix the ingredients for the crumble until you get a crumbly mixture.
Arrange the crumble on baking paper.
Bake for 10 to 15 minutes at 180°C to 200°C.
Pour the jumbled up fruit, hazelnuts and crumble into the glass.
Garnish with chantilly cream.
Pour the raspberry coulis over the top.
😉Tip: You can swap the raspberries for fresh figs.