apple crumble
Heston Blumenthal
serves 8
melt-in-the-mouth apple and sultana crumble
for the crumble topping
225g unsalted butter
175g plain flour
140g unrefined caster sugar
100g ground almonds
125g gingerbread
pinch of salt
for the apple compote
2 vanilla pods
6 braeburn or cox’s apples
150g unsalted butter
100g sultanas
a little ground cinnamon, to taste
To make the crumble, preheat the oven to
180C/350F/Gas Mark 4. Melt the butter in a frying pan over a gentle heat for a
couple of minutes, until slightly brown. Place all the ingredients along with
the melted butter into a food processor and reduce to crumbs. Cover a large
baking tray with parchment paper, add the crumb mixture and place in the
preheated oven. Cook for 20 minutes until golden brown and crunchy, turning the
mixture halfway through cooking. Keep an eye on it, as you don’t want it to get
too crunchy.
In the meantime, make the compote.
Halve the vanilla pods, scrape out the seeds and
reserve. Peel, halve and core the apples, then cut them into 1cm cubes. Heat
the butter in a large pan (such as a sauté pan) over a medium-low heat until
golden. Sauté the apple cubes for about 2 minutes, in batches, stirring
frequently. Add the sultanas and cook for a further 3 minutes or so, then stir
in the vanilla seeds and cinnamon and remove from the heat.
Place the apple compote in an ovenproof dish (about
23cm sq) and bake at 200C/400F/ Gas Mark 6 for 10-15 minutes. Once the compote
is cooked, sprinkle the crumble mixture over the top and serve.
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