Spiced apple crumble slice

PT50M

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Ingredients

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Imperial

Apples

Shortbread base

  • 75g of unsalted butter, softened, plus extra for greasing
  • 1 free-range egg, beaten
  • 40g of caster sugar
  • 2 tbsp of semi-skimmed milk
  • 75g of plain flour
  • 50g of wholemeal flour
  • 25g of wheatgerm
  • 1/2 tsp baking powder

Crumble

To plate

1
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
2
Preheat the oven to 165°C/ 325° F/ gas mark 3
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
4
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
5
Spread the apple over the shortbread base, then sprinkle the crumble mix over the top. Bake for 10-15 minutes until lightly golden
6
Serve the apple crumble slice warm with a quenelle of vanilla ice cream
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