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Preparation Time: 15 minutes
Cooking time: 50 minutes
Serves: 6
If served as six portions, provides 450 cals, 30g fat (of which 10g saturates) and 48g carbohydrates per portion.
Ingredients
- 1 tsp butter, for greasing
- 750g (1lb 10oz) apples, peeled, cored and chopped into bite-sized chunks (or use pears, rhubarb stalks or any in-season fruit)
- 600ml (20fl oz) custard (optional to serve)
- 100g (3½oz) cold butter (salted or unsalted)
- 150g (5oz) plain flour
- Heavy pinch of sea salt
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp garam masala
- 50g (2oz) flaked almonds
- 75g (2½oz) soft light brown sugar
- 25g (1oz) porridge oats
- Grated zest of ½ lemon
Method
1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5 and grease a deep baking dish or tin (suggested 20cm x 25cm/8in x 10in) with the tsp of butter. Throw the apples into the dish, add a few splashes of water. Bake in the preheated oven for 5 minutes to get a head start on the cooked fruit.
2. Meanwhile, make the crumble topping. Using your index and middle fingers and thumbs, rub the butter, flour and salt together in a bowl until the mixture resembles rought breadcrumbs. Stir in the spices, almonds, sugar, oats and lemon zest until nicely combined.
3. Remove the dish from the oven and scatter the crumble topping evenly over the apples. Return to the oven and bake for 45 minutes, or until the crumble topping is golden brown and the apples are soft.
4. Serve while hot, ideally with custard.
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