Crumbles are fuss-free and taste even better on the second day, if there’s any left! An apple crumble is a British classic, but we’ve introduced a couple of elements from Denmark for a twist. The marzipan is decadent, but it is Christmas after all.
Keyword: apple, crumble, lingonberry, marzipan
Author: Bronte Aurell
6–7 sharp applessuch as Granny Smith
1teaspoongood-quality vanilla pasteor the seeds from 1 vanilla pod/bean
Peel the apples, core and chop into bite-sized pieces. Place in a saucepan with the vanilla and a dash of water, then stew slightly over a medium heat until starting to soften.
For the topping, place the sugar, butter, ground almonds, flour, spices and salt in a food processor (or do it by hand) and mix until it starts to crumble, but is clumping together slightly.
Add the apples to an ovenproof dish and top with the lingonberries. Tip over the crumble. Scatter over the grated marzipan and flaked/ slivered almonds, then bake in the preheated oven for 25–30 minutes until crispy and the apple mixture has cooked through.