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Spiced apple & flapjack crumble
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by Emma Spitzer
Serves: 6
1kg Bramley cooking apples, peeled, cored and chopped into small pieces
50g light muscovado sugar
2 tsp ground cinnamon
½ tsp ground nutmeg
For the crumble
125g white spelt flour
175g light muscovado sugar
175g unsalted butter, diced and chilled, plus extra for greasing
225g porridge oats
1 tsp ground cinnamon
50g maple syrup
1. Preheat the oven to 200ºC, gas mark 6 and grease a 30x25cm ovenproof baking dish. Mix the apples with the sugar, cinnamon
and nutmeg, then spoon into the dish.
2. To make the crumble, put the flour in a large bowl and stir through the sugar. Add the diced butter and use your fingertips to rub it into the flour and sugar, until you have a coarse breadcrumb-like mixture. Add the porridge oats, cinnamon and maple syrup and mix through with a table knife. Alternatively, add everything to a blender and pulse until roughly mixed – just don’t overblend it or it will end up as one big lump.
3. Scatter the crumble mixture evenly over the apples and bake for 30-35 minutes, until piping hot throughout and golden on top. Serve with ice cream or custard, if liked.
Typical values per serving:
Energy |
2,375kJ 568kcals |
---|---|
Fat | 28g |
Saturated Fat | 16g |
Carbohydrate | 68g |
Sugars | 27g |
Protein | 7.2g |
Salt | trace |
Fibre | 7g |
vegetarian
This recipe was first published in September 2021.
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