Greim Gasta - Apple & Cranberry Crumble

Articles21/09/2011

Apple and Cranberry Crumble

The auld crumble has fair stood the test of time, currently being one of the most popular desserts in France. Not content with nicking this most British of desserts, they are adapting the recipe for numerous savoury starters over there – a ‘crumble of foie gras’ being one of the most daring that I have seen.
In Ireland, cranberries have become very popular, joining blueberries and pomegranates in the ‘superfood’ stakes, so here’s an idea for an apple and cranberry crumble, should the notion take you.

Ingredients

About 4 apples (roughly 800g)
80g cranberries (fresh or frozen)
1 knob of butter
‘Five-spice’ mix
100g plain flour
100g chilled butter
80g demerara sugar or ‘cassonade’
80g ground almonds
Handful of oatmeal flakes

Method

Wash and peel the apples, then cut them into small dice, throwing away the core.
Melt the butter in a pot and add the apples and cranberries, followed by the spice mix and a little water.
Mix well, and then allow to simmer for around ten minutes.
In a bowl, mix the flour, sugar, ground almonds & oatmeal. Slowly add the chilled butter in small cubes, rubbing it in quickly using your fingers. The mixture should take on a sandy texture.
The reason for cooking the apple mix & crumble separately is that some authorities fear the hot apple compote might render the crumble somewhat soggy.
Heat the oven to 200 degrees. Scatter the crumble mixture on a baking tray and cook in the oven for 20 minutes.
Put the cranberry, apple & spice mixture in a dish and, using a tablespoon, put the cooked crumble on top without piling it up.
Smooth it out with the back of the spoon and place it back in the oven for another 5 minutes.