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Saturday, 9 October 2010

Apple & Almond Crumble

This is an autumnal, comforting pudding which lacks the sense of guilt you may be left with after scoffing a sugar loaded, dairy-heavy dessert, as it is mainly constituted by fruit. Or at least this is what I like to tell myself. I served this with a dollop of Yeo Valley's Apple Flapjack yoghurt, to remain on the virtuous side; however double cream or vanilla ice-cream would not be out of place here, either.

INGREDIENTS

  • 7 medium cooking apples (I used the ones picked in my boyfriend's mum's garden, I am not sure what the variety was, I must admit)
  • 2 tablespoons of muscovado sugar
  • 1 teaspoon of ground cinnamon
For the crumble:
  • 120 gr plain flour
  • 4 tablespoons of ground almonds
  • 80 gr butter
  • 4 tablespoons of muscovado sugar
  • 1 teaspoon of ground cinnamon
  • A handful of flaked almonds
Peel and core your apples, then cut them in large chunks. Stew them in a pan at a gentle heat together with the sugar and cinnamon, adding a little water if necessary, until soft. 
Transfer the stewed apples in a deep, pyrex baking tray. 
Pre-heat the oven at 180°C. For your topping: sieve the flour into a mixing bowl, then add the ground almonds, sugar, cinnamon and butter (which should be in the form of small cubes and at room temperature). Using your fingers, pinch the mixture in order to form small crumbs, then pour them all over the apples and top with flaked almonds.
Bake for about 40 minutes, until your crumble topping is golden and crunchy, and the apples are bubbling underneath. Leave it to cool for about 10 minutes before serving.

3 comments:

Sally Whittingham said...

This recipe sounds absolutely lovely Irene, and I have often made an apricot crumble this way, adding almonds to the basic crumble mixture- that's a lovely combination too. Here in S W of France this weekend in our nearby town we have la fete de la pomme, when all the local businesses make large sculptures out of apples. We have imported an English Brambly apple into our French garden, as it cooks much better than any French apple we've yet found- easily going fluffy and light. It may be that is what you found in Sal's garden?

Sally Whittingham said...

PS I love the way you describe this as being more virtuous because so full of fruit (and sugar and butter etc!)- that is exactly how my husband thinks!

Focaccia al Rosmarino said...

Thank you! Anything to allow me to eat more pudding, still maintaining a clear conscience :-)