An apple crumble with a twist. Marsala or else Rhum will do the trick if served at an adult dinner. Custard or ice cream can be added to give the kids an extra treat.
Ingredients (Serves 2-3)
- 25 gr raisins or sultanas
- 3 x 15ml tablespoons marsala
- 100 gr plain flour
- 50 gr unsalted butter (cold, and cut into little squares)
- 60 gr walnut pieces
- 45 gr light brown sugar plus 1 heaped tablespoon
- 1 large or 3 medium – approx 500 grams – cooking apples
- Preheat the oven 190°C. Put the raisins or sultanas in a small saucepan, add the marsala, bring to a bubble, then turn off the heat, and leave the pan to stand on the still warm hob.
- Add the flour to a bowl and rub in the butter with your fingertips: the crumble should be like porridge oats.
- Finely chop the walnuts. Using a fork, stir into the crumble mixture followed by the 45g sugar. Set aside in a cool place while you prepare the apples.
- Peel the apples, quarter them, then cut out the core, then slice each quarter in half across if the apples are on the smaller side. If you’re using a large apple, slice each quarter across into three or four pieces.
- Add the fruit to the marsala-steeped sultanas in their pan, stir in the tablespoon of sugar, then turn the heat back on a bring to a bubble, before putting on a tightly fitting lid on and let cook for 5 minutes or so, until the apples have softened a little at the edges, giving the pan a good shake once or twice in that time. Transfer to pie dish, cover with the crumble mixture, and cook in the preheated oven for about 25 minutes by which time the fruit will be soft and the crumble topping golden on top, but brown around the edges and in parts.