Apple & almond crumble pie
Combine fruit pie with apple crumble to get the best of both – a warming dessert that slices neatly and delivers two textures of pastry
Apple crisp
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
For the topping
- 100g plain flour
- 50g rolled oats
- 50g flaked almondsor chopped pecans
- 100g buttercut into cubes
- 50g light muscovado sugar
- ½tsp ground cinnamon
- vanilla ice creamor custard, to serve
For the filling
- 8 Cox's or Russet applespeeled, cored and sliced into 5mm-thick rounds
- 50g golden caster sugar
- ½ lemonzested and juiced
Nutrition: Per serving
- kcal411
- fat20g
- saturates9g
- carbs51g
- sugars32g
- fibre3g
- protein6g
- salt0.31g
Method
step 1
Put all the topping ingredients and a pinch of sea salt in a bowl and rub together with your fingers until combined into a crumb-like texture – this can also be done in a food processor. Chill until needed. Will keep chilled for up to two days.
step 2
Toss the apples with the sugar and lemon zest and juice until evenly coated, and tip into a 23cm round baking dish that’s at least 5cm deep, or a 20cm square dish. Flatten down with your hand and scatter over the topping. Will keep covered and chilled for a day.
step 3
Heat the oven to 190C/170C fan/ gas 5. Sit the crisp on a baking tray and bake for 40 mins until the topping is a deep golden and the fruit is bubbling at the edges. Leave to cool for 10 mins, then serve with ice cream or custard.
