Method
Place the chunks of apples in a medium pie dish. Add the water and sprinkle a large pinch of mixed spice and a tablespoon of caster sugar over the apples.
Turn the oven on to 180ºC / gas mark 4. Stir the two kinds of flour together in a bowl. Cut the butter into small pieces and add to the flour. Rub in until the mixture begins to look like bread crumbs; then mix in the brown sugar. Sprinkle the topping over the apples and smooth it over with the bake of a fork. Place dish onto a baking tray.
Bake the crumble for 45 minutes until the top is golden; turn around half way through so it browns evenly.
For the ice cream, mash the raspberries in a bowl with a fork until fairly smooth. Using a sieve, sift the icing sugar into the bowl and stir into the mashed raspberries. Add the yogurt to the mixture and stir it together.
Pour the cream into a large bowl and whisk until it is thick. Add the yogurt, milk and raspberry mixture. Gently turn the mixture over and over with a spoon to mix everything together. Pour into freezer proof containers and put on the lids.
Place the containers into the freezer until the cream is mushy and half frozen. Meanwhile, break the meringues into small pieces. Mash the ice cream with a fork to break up any crystals. Add the meringues and stir them in.
Place the ice cream in the freezer for another while until firm.