Try this moreish apple crisp. ‘Crisp’ is the American version of a crumble, with the topping a mix between a nutty flapjack and a traditional British crumble.
- Serves: 6 persons
- 100g plain flour
- 50g rolled oats
- 50g flaked almonds or chopped pecans
- 100g butter, cut into cubes
- 50g light muscovado sugar
- ½tsp ground cinnamon
- vanilla ice cream or custard, to serve
- 8Cox's or Russet apples, peeled, cored and sliced into 5mm-thick rounds
- 50g golden caster sugar
- ½lemon, zested and juiced
Step 1Put all the topping ingredients and a pinch of sea salt in a bowl and rub together with your fingers until combined into a crumb-like texture – this can also be done in a food processor. Chill until needed. Will keep chilled for up to two days.
Step 2Toss the apples with the sugar and lemon zest and juice until evenly coated, and tip into a 23cm round baking dish that’s at least 5cm deep, or a 20cm square dish. Flatten down with your hand and scatter over the topping. Will keep covered and chilled for a day.
Step 3Heat the oven to 190C/170C fan/ gas 5. Sit the crisp on a baking tray and bake for 40 mins until the topping is a deep golden and the fruit is bubbling at the edges. Leave to cool for 10 mins, then serve with ice cream or custard.