Apple & Almond Crumble
A twist on an old English classic
- For the filling:
- 700g Bramley apples
- 300g Cox’s orange pippins apples
- 150 ml apple juice
- 20g honey
- 100g sultanas
- 1 teaspoon Arabica Couscous spices Buy online
- 1 teaspoon Arabica rosewater (optional) Buy online
- For the Crumble:
- 80g chilled butter
- 170g self raising flour
- 100g Demerara sugar
- 60g flaked almonds
- 50g porridge oats
For the stewed Apples Peel, core and chop the apples into large chunks and put into a large, heavy bottomed saucepan with the sugar, the sultanas and the cinnamon stick. Add apple juice and bring to the boil over a medium heat. Lower the heat, cover, and simmer, stirring once or twice, for 15 minutes.
When the apples are soft and just breaking down take the saucepan off the heat and transfer to an oven proof dish.
For the Crumble:
Pre-heat the oven to 200 °C ( gas mark 6).
Cut the chilled butter into small cubes. Sift the flour into a large bowl and then rub the butter into the flour until it resembles breadcrumbs. Add the sugar, porridge oats and flaked almonds and mix through gently. Sprinkle the crumble mixture evenly across the apples and bake on the centre shelf of the oven for around 25- 30 minutes, or until the topping is golden brown and crisp.
Serve in deep bowls with a spoon of thick-set yogurt or double cream.