Peel and core the apples and cut into rough dice.
Put all the fruit in a small saucepan with the orange juice and half the conserve. Simmer over a low heat, stirring occasionally, until the apple is soft. Stir in the remaining conserve and leave to cool.
When ready to use, heat the oven to 200C, fan oven 180C, gas mark 6. Spoon a little of the cooked apple mixture across the centre of each crepes and roll up into large 'cigar' shapes.
Put the rolls on a baking tray lined with baking paper and brush all over with beaten egg. Sprinkle with the ground almonds and dust with icing sugar.
Pop the rolls in the hot oven for 5-7 minutes or until golden and crispy.
Serve hot with extra conserve and vanilla custard or ice cream.
The rolls can be made a day ahead. Keep covered in the fridge. Heat as above allowing an extra couple of minutes.
The apple and Wild Blueberry filling makes a delicious pudding or breakfast compote on its own or with Greek yoghurt.