• Combine flour, sugar, zest, salt, cinnamon and walnuts into a food processor. Pulse until combined. Add walnuts and process until chunky but still fairly nutty, about 3 pulses.

• Add in butter and process until pea sized chunks form. Turn out into bowl and keep very cold until ready to top.

• Preheat oven to 190°C.

• Toss apples with sugar, corn-starch, salt and Guinness Draught.

• Transfer to baking dish, cover with cold crumble and bake for about 45 minutes until golden and bubbly. Let rest for at least 15 minutes.

• Top with a quenelle of cinnamon whipped cream.

• In a cold bowl, mix together cream, cinnamon, salt and vanilla bean paste. Beat to soft peaks.