Nutrition per portion
|- of which Sugars||24g||27%|
This apple and almond crumble takes no time to throw together and is a warming treat during the colder months. Using ground and flaked almonds in the crumble topping adds a lovely nutty flavour to this classic comforting pud, and the oats make the texture a bit more rustic. Adding almond essence to the apple mixture really complements the flavour in the topping too. The perfect crumble has a soft stewed fruit filling, still with a bit of bite, and topping with the perfect balance of crunch, crumble and chew, and we think our recipe does just that! The sharp and sweet apple mixture with a hint of almond is a bit different from a classic crumble and is so moreish. Our recipe serves 8 but you could easily halve to feed a family of four – or just make the whole batch so everyone has seconds! This apple and almond crumble is a twist on a tried and tested British staple, and the perfect pud to feed the family on a winter weekend.
- 125g butter
- 120g flour
- 100g ground almonds
- 50g demerara sugar
- 40g oats
- 20g flaked almonds
- 500g Bramley apples, peeled, cored and chopped
- 500g Cox apples, peeled, cored and chopped
- 1tsp almond essence
- zest and juice of 1 lemon
- 50g caster sugar
Heat the oven to 180C. To make the crumble topping, rub the butter, flour and ground almonds together until they resemble breadcrumbs. Stir through the demerara sugar, oats, almonds and a pinch of salt and set aside for later.
In a large oven proof dish, mix the apples with the almond essence, lemon zest and juice, and caster sugar. Top the apple mixture with the crumble mixture.
Bake the crumble for 50 mins, or until golden and crunchy on top. Serve with custard, ice cream or cream, whatever you prefer!