Make the most of British apples – such as bramley and cox varieties – with this apple crumble recipe, flavoured with ginger and clove, and topped with an almond crumble.
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Ingredients
- 3 bramley apples
- 2 cox apples
- Juice of 1 lemon
- 200g blackberries
- 100g demerara sugar
- 4-5 cloves
- ½ tsp ground ginger
- 200g marzipan
- Cream or hot custard to serve
For the almond crumble
- 200g chilled butter, diced
- 250g plain flour
- 50g demerara sugar
- 75g skin-on almonds, chopped
- 1 tsp ground cinnamon
- Grated zest of 2 lemons
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Peel, core and dice all the apples and place in a 1.6 litre ovenproof dish. Squeeze over the lemon juice, then carefully stir in the blackberries, sugar and spices.
- For the crumble, in a large bowl, rub the butter into the flour to make a coarse crumbly mixture. Stir in the sugar, almonds, cinnamon and lemon zest. Chop up the marzipan and dot it evenly over the fruit in the dish, then sprinkle over the crumble mixture.
- Put the dish on a baking sheet and bake for 45 minutes until the topping is golden and the fruit is tender and juicy. Set aside for 5 minutes, then spoon into bowls and serve with cream or custard.
Nutrition
- 562kcals Calories
- 29.6g (13.8g saturated) Fat
- 7.1g Protein
- 67.2g (45.8g sugars) Carbs
- 4.6g Fibre
- 0.4g Salt
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