Apple crumble with star anise
Prep time: 15 mins 150g 1 Method 1. Preheat oven to 200°C. 2. To make the crumble topping, put flour, brown sugar and a pinch of salt in a large bowl and mix well. Taking a few cubes of butter at a time, rub these into the flour mixture until it resembles breadcrumbs.
Baking time: 20 mins Ingredients For the crumble topping: 300g plain flour 200g brown sugar 200g unsalted butter, cubed and softened to room
temperature, plus extra for greasing For the filling: 75g unsalted butter, cubed 5 star anise 1kg apples (such as russet or cox), peeled, cored and chopped into large chunks caster sugar cinnamon stick crème fraÎche, pomegranate seeds and pomegranate syrup, to serve (optional)
8. Sprinkle mixture on to a baking sheet in a thin layer, using two sheets if necessary. Bake in preheated oven for five minutes or until lightly golden brown. Remove and break with a fork, then return to oven and repeat the process a couple of times, until you have a lovely crunchy biscuit topping. Set aside. (If you are continuing to cook apple crumble immediately, do not turn oven off.) To make filling, heat a wide, shallow, heavy-bottomed pan and melt butter until it foams. Add star anise and fry for a minute, then add apples, sugar and cinnamon, and cook, stirring frequently, until sugar has dissolved and apple is soft at the edges. Remove the cinnamon and star anise, and add a little bit more sugar if you like. To assemble, grease a medium-sized ovenproof dish with butter. Spoon fruit mixture into it, then sprinkle crumble mixture on top. Bake at 200°C for 20 minutes until crumble is browned and fruit mixture is bubbling. Leave to cool slightly. To serve, spoon some crème fraÎche into a small bowl and mix in some pomegranate seeds. Drizzle with a little pomegranate syrup and serve alongside the crumble.