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Apple and Almond Crumble

Apple and Almond Crumble

Pastry:
225g (8 oz.) Flour
11og (4 oz.) Butter
4 tablespoons. Water
Filling:
6 Large Cooking Apples
3 tablespoons. Caster Sugar
1 teaspoonCinnamon
Crumble:
110g (4 oz.) Flour
110g (4 oz.) Ground Almonds
60g (2 oz.) Flaked Almonds
110g (4 oz.) Caster sugar
110g (4 oz). Butter.

Pastry:
Dice the butter and while still cold and firm drop it into a food processor with the flour.Whizz together until it looks like dry crumbs. Add the water, whizz again and when it turns to a dough take it out and wrap it in cling film and chill it for an hour or so.
(Or rub in and make in the traditional way)
Use this pastry to line a 12" tart tin.
Bake it blind (covered with tinfoil and something to weigh it down) at 175C,350F,Gas 4 for 15 mts. then take off the foil and leave it brown for a few mts. in the oven.
Filling:
Peel and core the apples and put onto the pastry base, sprinkle over the sugar and the cinnamon.
Crumble:
Again the easiest way to make the crumble is in a food processor.
Dice the butter and whizz into crumbs with the ground almonds, the caster sugar and the flour. Then pulse in the flaked almonds to break them up only.
Sprinkle this mixture over the apples and cook at the same temperature for 30 or so mts. until the crumble goes pale brown .
This is best served hot or warm, with cream, custard, or with vanilla yoghurt.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef