Christmas Crumble
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.
Servings: 4 people
Ingredients
- 6 –7 sharp apples such as Granny Smith
- 1 teaspoon good-quality vanilla paste or the seeds from 1 vanilla pod/bean
- 100 g frozen lingonberries or other tart berries
- 100 g soft light brown sugar
- 100 g butter
- 100 g ground almonds
- 100 g plain flour
- 1 teaspoon ground cinnamon
- a pinch of ground cardamom
- a pinch of salt
- 50 g marzipan minimum 50% almonds, grated
- flaked/slivered almonds to taste
Instructions
- Preheat the oven to 180°C (350°F) Gas 4.
- 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.
- Serve with vanilla ice cream or custard.
Notes
Recipe from ScandiKitchen Christmas by Bronte Aurell, published by Ryland Peters and Small, photo by Pete Cassidy.
