Christmas crumble - Julecrumble
I love a crumble. They are fuss-free and taste even better on the second day, if there’s any left. An apple crumble is a British classic, but I have introduced a couple of elements from Denmark for a twist. The marzipan is decadent, but it is Christmas after all.
Servings: 4 to 5
Ingredients
- 6-7 sharp apples (such as Granny Smith)
- 1 teaspoon good-quality vanilla paste (or the seeds from 1 vanilla pod/bean)
- 100 grams frozen lingonberries - can be bought here
TOPPING
- 100 grams soft light brown sugar
- 100 grams butter
- 100 grams ground almonds
- 100 grams plain flour - can be bought here
- 1 teaspoon ground cinnamon - can be bought here
- a pinch of ground cardamom - can be bought here
- a pinch of salt
- 50 grams marzipan (minimum 50% almonds, grated) - can be bought here
- 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
From the book ScandiKitchen Christmas by Bronte Aurell, photo by Pete Cassidy. Book available on Amazon or ScandiKitchen.