Apple & Almond Crumble

[kirra]

Apple & Almond Crumble

I made mine in a 12x10 sized deep dish, but generally put it in a dish that gives you enough apples to have a good apple layer, and enough crumble to cover them all slightly generously

Ingredients:

Filling:

8 or so medium sized cooking (Bramley) apples (around 7 cups in volume)
1 1/2 Tbs flour
1/2 C sugar
2 tsp ground cinnamon
3 Tbsp butter
1/4 C amaretto liquor

Topping:

1C flour
2 Tbs almonds
3 Tbs jumbo oats
1/2 C sugar
1/2 C plus 1 Tbs. softened
Handful of almond slivers

Preparation:

Pre-heat the oven to 175 C / 375 F.

Peel and core the apples, and slice them into thick, half-moon shaped chunks. Toss the apples together with the flour, half cup of sugar and cinnamon and set aside for a good hour.

Once the apples have produced some juices, heat a frying pan (big enough to hold all the apples) on medium heat. Melt the butter and add in the amaretto liquor, and cook for a minute or so until the alcohol begins to burn off and reduce. Add in the apples and the juices, and stir for a couple of minutes - remove from heat before the apples have softened and set aside.

In a blender, whizz together the flour, almonds, sugar, oats, and butter until it resembles coarse meal.

Empty the apples into a deep baking dish and spread out evenly. Sprinkle the crumble mixture on top so that all the apples are covered, and press down gently but firmly. Sprinkle a handful of almond slivers on the top if so desired.

Bake for 30 minutes or so, until the crumble feels firm to the touch and is golden brown.