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Apple Crumble Recipe
Spicy
Mediterranean Version
Pam Shows us how
We love this Apple Crumble
Recipe, but wanted to give it a
Mediterranean twist and flavour. So we have added cinnamon, toasted
flaked almonds and fresh lemon juice and zest.
To make it as healthy as possible there is less crumble and more of the
juicy and delicious aromatic and crunchy apple mixture underneath.
It's quick and easy too, just follow the step-by-step instructions
below.
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To serve 4
people you will need:
Ingredients
8 oz/250g Plain flour
4 oz/125g Demerara/Brown sugar
4 oz/125g Butter
2 Ib/1kg Apples, peeled, cored and thinly
sliced (Its hard to find cooking apples in Spain
so I use big Granny Smiths. The sharper/more acidic the apple the
better)
The juice and zest of a large lemon
4 oz/125g Caster sugar
1/2 teasp Cinnamon
1 oz/30g Toasted, flaked almonds
1 tablespoon cornstarch/cornflour
12-1/2 x 9-1/2" baking dish greased well with
butter
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Into a food
processor fitted with a pastry
blade add the flour, demerara/brown sugar and butter.
Pulse the mixture in short sharp bursts until
it resembles fine breadcrumbs.
Put the sliced apple into a large bowl, add the
lemon juice, zest, caster sugar, flaked almonds and cornflour.
Mix these ingredients thoroughly together and
then pile into your baking dish (the
cornflour will
slightly thicken
the juices that run out during cooking, so that it is not watery).
Pile the crumble mixture on top of the apples
(there may seem a lot of the apple mix but it shrinks during cooking),
spreading it over evenly.
Before you put it into the oven take a fork and
rough the surface up a little, so it looks more crumbly than smooth.
Bake for approximately 30 - 40 minutes until
golden
brown.
Serve immediately with cream, creme fraiche or
custard - absolutely delicious, just perfect for the cooler
Winter months.
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Ask Pam
if you have any recipe queries........she loves to help.
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Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.