Plate Expectations: Crunchy nut apple crumble
Our in-house chef Denise Philips cooks up her latest scrumptious treat!
Denise Phillips is a Jewish cook and author
I believe you can never have too many apple crumble recipes, and this one is completely different to my other creations – it is a family favourite to make time and time again.
It is made with a gooey filling of blackberries and apple, hence the ‘black apple’ title, topped with chopped marzipan and a crunchy coating of an almond crumble.
METHOD
- Preheat the oven to 200°C / 180°C fan / Gas mark 6.
- Place the apples in a large ovenware dish (1.6 litre).
- Squeeze over the lemon juice, then gently stir in the blackberries, sugar and spices.
- Chop up the marzipan and dot it evenly over the fruit.
- For the crumble, rub the butter in the flour and oats to make a coarse crumbly mixture.
- Stir in the sugar, almonds and lemon zest.
- Sprinkle the crumble mixture over the fruit and marzipan.
- Place the dish on a baking tray and bake for about 45 minutes
or until the topping is golden and fruit is juicy and tender.
Serve with custard or ice cream.
Base ingredients:
- 6 large Granny Smith apples – peeled,
- cored and thickly sliced
- Juice of 1 lemon
- 300g blackberries
- 50g demerara sugar
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 100g marzipan
Crumble Topping:
- 150g butter/ non-dairy margarine – cut into cubes
- 200g plain flour
- 200g oats
- 50g demerara sugar
- 100g skin-on almonds – roughly chopped
- Zest of 2 lemons
Preparation time: 30 mins
Cooking time: 40-45 mins
Serves: 10 people
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