Apple, Berry and Almond Crumble

August 4, 2017

Slices of juicy New Zealand Apple, poached in a mixture of sweet British berries, topped with Californian almonds, Welsh Goat's Butter, English Spelt flour, Golden Syrup and Scottish Oats: the world can come together to do amazing things, like this poppin' crumble. (this is what i actually used; but seriously, why should I have to by apples from NZ? I love home, but that's ridiculous. Please buy local!)

Ingredients (serves 2)

4 Firm/Crunchy Apples, cut into rings

1 Cup Fresh, Mixed Berries: Blueberries, Blackberries and Raspberries were my mix

2 Tablespoons Lightly Salted Almond Butter

1/2 Cup Rolled Oats

1/2 Cup Spelt Flour

50g Goat Butter

1/4 Cup Chopped Almonds

1 Tablespoon Golden Syrup

Method

Preheat the oven to 180 C.

In a pot, add the slices of apple, the berries, then cover with a smooth, fresh water. Bring to a boil, and cook until tender. Take out the apple, and reduce the berries and water to a light syrup.

 

Layer the apple into a small roasting dish, about 3-4 layers. (I used a dish about 15cm by 10cm.) In between the 2/3 layer, smear the 2 tablespoons of almond butter around in it's own layer. Put the remaining apple on top, then drizzle with the syrup.

 

In a separate bowl mix the oats, flour and chopped almonds. Chop the goats butter into little blocks, put them into the oat/flour/almond mixture. Massage the blocks of butter into the mixture, squeeze it into a consistent crumb - you should be able to work into into one big ball - and crumble it into a finer crumb.

 

Crumble the crumb over the apple in an even layer. Drizzle the crumb with the golden syrup evenly, then put into the oven, in the middle. Cook until the crumb is golden and delicious. Serve with an extra dollop of almond butter, and make sure you get some of the juices from the bottom of the baking dish!

 

Enjoy!

 

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