Recipe Details
Title Apple and almond crumble
Author Delia Smith
Portions 8
Created 16th February 2015 08:23 am
Weight (Per Portion)

One portion of this dish weighs approximately 185.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Apples, eating, Cox's Pippin, raw225 Gram
Sugar, soft brown25 Gram
Cinnamon, ground2 Teaspoon
Nuts, almonds110 Gram
Butter, unsalted75 Gram
Flour, Doves, gluten free, self raising, white175 Gram
Cinnamon, ground2 Teaspoon
Sugar, demerara110 Gram
Cream, fresh, single50 Gram
Apples, cooking, Bramley700 Gram
Cloves, dried0.25 Teaspoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 344
Protein 9.90%
Other Carbohydrate 11.47%
Sugar 32.59%
Fat Saturated 30.83%
Fat Unsaturated 17.60%
Fiber 15.79%
Sodium 3.13%
Salt 3.38%
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Recipe Method
1. Pre-heat the oven to 200C/400F/Gas Mark 6. 2. Prepare the apples, cut them in quarters, pare off the peel with a potato peeler and slice out the cores. Cut into thickish slices and toss in a bowl with the sugar, cinnamon and ground cloves, then place in the baking dish and put to one side. 3. To make the crumble, place the chilled butter (cut into small dice), sifted flour, cinnamon and sugar in the processor and give it a whiz till it resembles crumbs. Add the almonds (skin on) and process again, not too fast, finely chopped and still have a few chunky bits. If no processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, finely chopped by hand. 4. Sprinkle 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. 5. Finish off by lightly running a fork all over the surface. Bake the crumble on the centre shelf of the oven for 35-40 minutes, enough for the apples to be soft and the topping golden brown and crisp. 6. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard or pouring cream.
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