Apple Crumble Recipe

Spicy Mediterranean Version

Pam Shows us how

• 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

1. Preheat your oven to 175C.
2. Into a food processor fitted with a pastry blade add the flour, demerara/brown sugar and butter.
3. Pulse the mixture in short sharp bursts until it resembles fine breadcrumbs.
4. Put the sliced apple into a large bowl, add the lemon juice, zest, caster sugar, flaked almonds and cornflour.
5. 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).
6. 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.
7. Before you put it into the oven take a fork and rough the surface up a little, so it looks more crumbly than smooth.
8. Bake for approximately 30 - 40 minutes until golden brown.
9. Serve immediately with cream, creme fraiche or custard - absolutely delicious, just perfect for the cooler Winter months.

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