Try this moreish apple crisp. ‘Crisp’ is the American version of a crumble, with the topping a mix between a nutty flapjack and a traditional British crumble.
Prep:20 mins
Serves 6
For the topping100g plain flour50g rolled oats50g flaked almonds or chopped pecans100g butter, cut into cubes50g light muscovado sugar½tsp ground cinnamonvanilla ice cream or custard, to serve
STEP 1Put all the topping ingredients and a pinch of sea salt in a bowl and rub together with your fingers until combined into a crumb-like texture – this can also be done in a food processor. Chill until needed. Will keep chilled for up to two days.STEP 2Toss the apples with the sugar and lemon zest and juice until evenly coated, and tip into a 23cm round baking dish that’s at least 5cm deep, or a 20cm square dish. Flatten down with your hand and scatter over the topping. Will keep covered and chilled for a day.STEP 3Heat the oven to 190C/170C fan/ gas 5. Sit the crisp on a baking tray and bake for 40 mins until the topping is a deep golden and the fruit is bubbling at the edges. Leave to cool for 10 mins, then serve with ice cream or custard.
