Method Start by infusing your honey: pour the honey into a saucepan, add the lemon juice and rosemary sprigs. Bring to the boil then immediately turn down to a slow simmer for 5 minutes. Take the pan off of the heat and allow to cool. Remove the rosemary and strain the infused honey into an airtight container or squeezy bottle. It will keep for a long time and is great on desserts. Preheat the oven to 180°C/gas mark 4 and start on the crumble topping. Either by hand or in a food processor, combine the chilled butter with the flour and oats, add the sugar, ground almonds and cinnamon, pulse until the ingredients come together and the texture is crumbly. On a baking tray evenly space out your crumble topping and bake for 20 minutes until it begins to turn a golden colour. Remove and allow to cool, once cool break the crumble up with your fingers, it should be like a biscuit texture.