Festive Strawberry Apple Almond Crumble

Strawberry Apple Almond Crumble

 

 

This crumble is simply and utterly divine. The tartness from the strawberries and apples marries beautifully with the rich, buttery, almond topping. The apples add texture to the filling, while the strawberries add a much needed juicy decadence. The hint of lemon cuts through the sweetness and the topping does what it should do: adds a crunchy-buttery-rich-biscuity finish.

 

 

As I have mentioned in past posts, I love cooked apples even more than raw ones (they are quite bland when raw), and obviously I like apple crumble. However, I wanted to do something a little more decadent and I suppose Christmas-sy (hence the red and green) – even if it was simply subliminal. Having seen the wonderful price of strawberries (a punnet at PNP was R15), I had no choice but to buy them and add them to a crumble – I think it was then when the subliminal Xmas message popped into my head. Also, loving the flavour of almonds, and knowing it works perfectly with apples and strawberries, I knew it would be just the thing to make this crumble even better.

 

 

 

 

 

Strawberry Apple Almond Crumble

 

Filling

 

2 Granny Smith apples, peeled and cut into large cubes

2 cups strawberries (350g punnet), cut in half

juice of 1 lemon

2 tbsp light brown sugar

 

Crumble

 

1/3 cup ground almonds

¼ cup chopped almonds

¾ cup self-raising flour, sifted

3 tbsp demerara sugar

1/3 cup butter, cubed

 

 

Pre-heat your oven to 200 degrees Celsius.

 

 

 

In a large bowl, add the apples, halved strawberries, lemon juice and sugar, then mix to combine.

 

In a bowl, combine, flour, almond flour, chopped almonds and 2 tablespoons of demerara sugar. Rub butter into flour-almond mix until pea-sized lumps are formed.

 

Pour the apple-strawberry filling into a lightly greased pie dish (or baking dish), top with the crumble mix, then sprinkle over the remaining tablespoon of demerara sugar.

 

Pop into the oven and bake for 35-40 minutes or until golden. Leave it to rest for 10-15 minutes before serving, then serve warm with vanilla ice-cream or cream.

 

 

 

5 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *