Apple and Almond Crumble
Cut the apples into quarters, then peel them and take out the cores. Cut them into chunks and put them in a bowl with the sugar, ground cloves and cinnamon, then place put the mixture in the baking dish and leave for now.
Put the flour, cinnamon sugar in a large bow and mix well. Pop a couple of cubes of butter into the mix at a time – keep kneading and rubbing together until the mixture resembles breadcrumbs. Next add the finely chopped almonds.
Apple and Almond Crumble:
Sprinkle the crumble mix over the apple mixture making sure it’s covered right to the edges.
Bake the crumble on the centre shelf of the oven or 35-40 minutes, or until the topping is golden brown. Now grab the ice cream or custard.
Oven - 180C or Gas Mark 4
700 grams of Bramley apples
225 grams of Cox's apples
1 level teaspoon ground cinnamon
1 oz (25 g) light brown soft sugar
¼ of a teaspoon of ground cloves
75 grams of chilled butter cubed
2 level teaspoons of ground cinnamon
110 grams demerara sugar
175 grams self-raising flour, sifted
110 grams of whole almonds, skin on