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Apple crumble with cinnamon, flaked almonds and oats


For the apples

  • 2 apples, peeled, cored and diced
  • 200ml apple juice
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • 2 tbsp sultanas
  • 1 heaped tsp cornflour

For the crumble

  • 100g ground almonds
  • 100g plain flour
  • 200g flaked oats
  • 250g unsalted butter, cut into small pieces
  • 175g light muscovado sugar
  • Finely grated zest of a lemon
  • 100g flaked almonds



Grease and line a 23cm square cake tin with non-stick paper. Start by preparing the apple filling. Place all the ingredients in a saucepan (except the cornflour) and stew together for 5 minutes to soften the apples. Stir in the cornflour and continue to cook for a minute until the juices thicken. Remove off the heat and put aside while you prepare the rumble. Place the ground almonds, flour, oats and butter into a mixing bowl and use your fingers to work the mixture together to make coarse crumbs. Mix in the sugar and the lemon zest. Place 2/3 of the mixture into the prepared cake tin and even out well. Carefully scatter over the cooked apples and sprinkle over the remaining oat mixture. Scatter over the flaked almonds and press everything down lightly. Bake in the oven at 170`c for 35-40 minutes until pale golden on top. Cut into 12 bars with a sharp knife while still warm before leaving to cool completely in the tin before serving.

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