Apple and Almond Crumble Recipe

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(297 ratings)

Serves8
Preparation Time20 mins
Cooking Time50 mins
Total Time1 hours 10 mins
Nutrition Per PortionRDA
Calories400 Kcal20%
Sugar24 g27%
Fat26 g37%
Saturated Fat13.5 g68%
Salt0.6 gRow 4 - Cell 2
Protein5 g10%
Carbohydrates35 g13%
Salt0.6 gRow 7 - Cell 2
By Rosie Conroy
published

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.

Method

  1. 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.
  2. 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.
  3. Bake the crumble for 50 mins, or until golden and crunchy on top. Serve with custard, ice cream or cream, whatever you prefer!

Ingredients

  • 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
Rosie Conroy

Rosie Conroy is a food and drinks journalist with over a decade of experience working for big-name titles in both print and online. Formerly the Digital Food Editor of woman&home, Rosie went on to head up the team at SquareMeal, reviewing the best London restaurants and hunting out emerging culinary trends. With previous experience in food styling and recipe development, Rosie knows what to look for in a good piece of kitchenware and has extensive experience testing consumer goods—from kitchen electricalz and cooking accouterments through to new foodie treats.

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