APPLE AND ROSEMARY CRUMBLE
APPLE AND ROSEMARY CRUMBLE
Recipe
I always associate crumble with winter, and the rosemary adds such a comforting, cosy flavour to this one which is perfect served warm with a dollop of mascarpone or greek yoghurt.
SERVES 8
FOR THE FILLING
6 apples, peeled, cored and cut into chunky slices.
50ml maple syrup
leaves of 2 small springs of fresh rosemary, washed
85g sultanas
zest and juice of 1 unwaxed lemon
1 tsp vanilla essence
1 tsp cinnamon
FOR THE CRUMBLE
60g ground almonds
60g spelt flour
25g pumpkin seeds
1 tsp cinnamon
1 tsp mixed spice
60g oats
40g dark muscovado sugar or coconut sugar
pinch of sea salt
1/4 fresh rosemary, finely chopped
60g butter, melted
- Preheat oven to 180 degrees celsius fan bake.
- Place the sliced apples and maple syrup in a saucepan and cook gently until the fruit begins to soften, approximately 10 minutes.
- Place the fruit in an ovenproof dish and allow to cool. Mix in the remaining filling ingredients.
- To make the crumble, put all the crumble ingredients into the bowl of an electric mixer, and combine until a coarse, breadcrumb-like texture is reached.
- Sprinkle the crumble evenly over the fruit.
- Bake for approximately 30 minutes or until the crumble starts to look golden on top.
- Serve warm with cream, ice cream or yoghurt.
- Cover well with plastic wrap and refrigerate for up to 1 week.