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Baked apple & cinnamon almond crumble
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Indulge in a delicious baked apple and cinnamon almond crumble by Curtis Stone and Sally Pearson. Save room for dessert!
Ingredients:
  • 5 large (or 6 small-medium) Granny Smith apples, peeled, cored, each cut into 8 wedges
  • 1 vanilla bean, split lengthways, seeds scraped, bean reserved
  • 70.95 gm caster sugar
  • 5.30 gm lemon juice
  • 187.50 ml flaked almonds
  • 187.50 ml plain flour
  • 107.50 gm caster sugar
  • 50.00 gm rolled oats
  • 1 pinch salt
  • 100g chilled unsalted butter, cut into small pieces
  • Vanilla ice-cream or whipped cream, to serve
Instructions:
  • Preheat the oven to 180C (160C fan).
  • Combine sliced apples, fragrant vanilla seeds, the reserved bean, and sugar in an elegant 2-liter square baking dish. Let the enticing mixture sit while you move on to the next step.
  • Combine almonds, flour, sugar, oats, cinnamon, and salt in a medium bowl for the Crumble Topping.
  • Incorporate butter into flour until it forms clumps. Spread mixture evenly over apples and then drizzle with lemon juice.
  • Bake for 50-55 minutes until apples are tender, juices bubble, and crumble is golden brown. Allow to cool for 10 minutes before serving.
  • Serve crumble in bowls topped with your choice of creamy ice-cream or whipped cream.

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