Title: Nutty Spelt Apple Crumble
Categories: Desserts
Yield: 6 Servings
8 Cox apples; peeled, cored
-and cut into chunks
60 g Light brown sugar
3 tb Wholemeal spelt flour
1/2 ts Cinnamon
1/2 ts Ground ginger
Topping
100 g Salted butter; cubed, at
-room temperature
200 g Wholemeal spelt flour
75 g Hazelnuts; roasted and
-chopped
100 g Light brown sugar
75 g Dark chocolate; cut into
-small chunks
I always use cox or braeburn apples in my crumbles, though I know
there'll be those of you who swear by tarter varieties to balance the
sweetness of the topping. The choice is yours, really, and a pudding
as homely as crumble is hardly the place to quibble over such
specifics. Just make sure you tweak the sugar quantities depending on
what apples you choose, and steer clear of very sweet eating apples,
such as Pink Ladies, which don't tend to hold up as well to cooking.
Preheat the oven to 180 C/350 F/gas mark 4. Pick out a medium oven
dish or tin roughly 1.5 litre capacity.
Prepare the apples. Toss the apples with the brown sugar, flour,
cinnamon, and ginger.
In a mixing bowl, rub the butter into the flour, then stir in the
sugar and chocolate chunks. Sprinkle the crumble mixture over the
filling in a thick layer.
Bake in the preheated oven for 40 to 45 minutes, or until the apple is
tender, the juices bubbling through and the crumble golden brown.
Enjoy hot, with a good vanilla ice-cream.
