Apple and Almond Crumble
Preheat the oven to 200°C, gas mark 6
- 700g Bramley apples
- 225g Cox’s apples
- 25g light brown soft sugar
- 1 level teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 75g chilled salted butter, cut into small dice
- 175g self-raising flour
- 1 level dessertspoon ground cinnamon
- 110g demerara sugar
- 110g whole almonds, skin on
- Clotted cream or Isigny Ste Mere creme fraiche
- Begin by preparing the apples. I (Delia) always find the best way to do this is to cut them first into quarters, then pare off the peel with a potato peeler (or leave it on, whichever you prefer) and slice out the cores. Now cut them into thickish slices and toss them in a bowl with the sugar, cinnamon and ground cloves, then place them in the baking dish.
- For the crumble all you do is place the butter, sifted flour, cinnamon and sugar in a processor and give it a whiz till it resembles crumbs. Next add the almonds and pulse, until they are roughly chopped and chunky. If you don’t have a foodprocessor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, which should be roughly chopped by hand.
- Now spoon the crumble mixture all over the apples, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface. Bake the crumble on the centre shelf of the oven for 40–45 minutes, until the topping is well browned and crisp. Leave it to rest for 10 minutes before serving with well-chilled crème fraîche or clotted cream.