Apple and walnut crumble

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This recipe is taken from:


“How to Eat: Pleasures and Principles of Good Food (Cookery)” (Nigella Lawson)

Sometimes, only the flavours of your childhood will comfort you, especially on a drizzly February Wednesday. My mum makes the best crumble in the world (no, really), simple and unadorned, using as little sugar as possible, just to bring out the flavour of the fruit, and often with a bit of wholemeal flour in the topping to really increase the homely quotient. Last night, I wanted to make something just a little different from her plain but splendid pudding, so I got Nigella out, as per usual, and found this slightly fancier, delicious version for 2 hungry people. I think Nigella prefers her puddings to be a lot sweeter than Mum and I, so although I used her quantities for sugar as below, next time I would probably add a little less. If you have a different sized dish, slice the apples first to see how many you can fit in, then adjust the crumble quantities accordingly.

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Preheat oven to 190°C

3 eating apples (Golden Delicious work well), or equivalent cooking apples.
glug marsala
25g raisins or sultanas
60g walnuts, processed
100g plain flour
45g sugar
50g butter, cold from the fridge

1 small pie dish, 21cm diameter, or similar oven-proof container

Cut the butter into small squares, and rub into the flour with your fingertips until it looks like nubby porridge oats
Stir in the sugar and processed walnuts.
Leave in the fridge until the crumble is ready to go into the oven, or blitz in the deep freeze if you’re nearly ready to go.
Core, peel and slice the apples.
In a pan large enough to hold the apples, heat the marsala with the raisins briefly until hot, then add the apples with a tablespoon of sugar, and soften them for five minutes.
Put the apples in the pie dish, top with the crumble mixture, and bake for 25 minutes until the juices are bubbling up and the top is browning slightly.
Take out of oven and allow, if you can bear it, to rest for five minutes, before eating with cream, custard or (my favourite) good quality vanilla ice-cream.

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Filed under Puddings, Recipe

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