Serves: 6
Prep time: 20 mins; Cook time: 1 hour;
Ingredients Filling:
675g (1lb 8oz) cooking apples
500g bag frozen summer fruits, such as raspberries and blackberries
75g (2 ¾ oz) caster sugar
Juice and rind of 1 lemon
10ml (2 tsp) arrowroot, mixed with 15ml (1 tblsp) cold water.
Ingredients Base and topping:
75g (2 ¾ oz) unsalted butter
75g (2 ¾ oz) caster sugar
1 egg, lightly beaten
5ml (1 tsp) baking powder
75g (2 ¾ oz) ground almonds
225g (8oz) plain flour
2.5ml (1/2 tsp) ground cinnamon
8-12 whole almonds to decorate
Step One : Peel, core and slice apples. Place in a pan with frozen fruits, sugar, lemon juice and rind and 45ml (3 tblsp) water. Simmer for 10 mins, until fruit just softens. Add arrowroot and stir until thickened. Leave to cool.
Step Two : For base and topping, blend together butter and sugar in a processor. Add the egg, baking powder, ground almonds, flour and cinnamon then process until mixture is just crumbly. Turn into a bowl.
Step Three : Grease and line a 23cm (9in) loose-based tin. Turn out two-thirds of crumble mixture on to a floured surface. Knead together to combine. Use to cover base of prepared tin, pushing together any cracks.
Step Four : Spread cooled fruit mixture over base. Sprinkle over reserved crumble mixture. Decorate with almonds. Bake at 180oC/350oF/Gas 4 for 50 mins until pale golden.
Step Five : Serve warm or cold with crème fraiche.
Tip: As alternative fillings, use other fruits when they’re in season. Good combinations are apple and apricot or pear and raspberry.
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