Cranberry & marzipan crumble
Silvana Franco makes a seasonal crumble, perfect for using up extra cranberries.
Recipe - Serves: 4
100g essential Waitrose Dairy Butter, chilled, diced
150g plain flour
75g Waitrose Demerara Sugar
50g unblanched hazelnuts, chopped
¼ tsp ground cinnamon
1 Braeburn apple
300g fresh Cranberries
Grated zest of 1 orange
100g marzipan, cut into small dice
1. Preheat the oven to 190°C, gas mark 5. In a large bowl, rub the butter into the flour to make a coarse crumbly mixture. Stir in
25g of the sugar, the hazelnuts and the cinnamon.
2. Peel, core and chop the apple into 1cm cubes. Place in a medium baking dish along with the cranberries, and sprinkle over the remaining sugar and orange zest. Lastly, dot the fruit with the marzipan, and top evenly with the crumble mixture.
3. Bake in the oven for 30–35 minutes or until golden brown and bubbling. Serve with cream or custard.