This spiced apple crumble recipe from Marcus Wareing features the beautiful combination of cinnamon, ginger and nutmeg in the crumble mix. The buttery shortbread base this crumble is served on is simple to make and matches the tartness of Granny Smith apples quite well. Serve the spiced apple crumble slice with ice cream, as shown here, or with custard, if you prefer.
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Place the apples in a saucepan with the sugar. Cover and set over a low heat until the juice begins to come out of the apples. Slightly increase the heat and cook until the apples are soft, then set aside to cool
6 Granny Smith apples
100g of caster sugar
Preheat the oven to 165°C/ 325° F/ gas mark 3
For the shortbread base, cream together the butter and sugar, add the egg and milk, then mix in the flours, baking powder and wheatgerm. Spread over the bottom of a greased cake tin (approximately 20cm x 20cm x 5cm) and bake in the oven for 10 minutes. Leave to cool in the tin
40g of caster sugar
75g of unsalted butter
1 free-range egg
2 tbsp of semi skimmed milk
75g of plain flour
50g of wholemeal flour
1/2 tsp baking powder
25g of wheatgerm
Make the crumble by mixing all the dry ingredients together, ie. everything except the butter. Put the butter in a small saucepan, melt over a moderate heat, then pour it over the dry ingredients and mix together
50g of oats
40g of wholemeal flour
15g of wheatgerm
50g of walnuts
1 pinch of salt
50g of caster sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
60g of unsalted butter
Spread the apple over the shortbread base, then sprinkle the crumble mix over the top. Bake for 10-15 minutes until lightly golden
Serve the apple crumble slice warm with a quenelle of vanilla ice cream
1 tub of vanilla ice cream
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