Country Life Every Week - - Kitchen Garden Cook -

For the short­crust dough 150g flour 125g but­ter, cold 30g caster su­gar Pinch of salt 3tb­spn ice water

For the crum­ble 175g plain flour 50g ground al­monds 5 amaretti bis­cuits 100g but­ter 100g su­gar

600g ap­ples, peeled,

cored and chopped 50g mus­co­v­ado su­gar 25g but­ter for greas­ing 100g black­ber­ries 1 free range egg, beaten 1.75 pints (1 litre) vanilla

ice cream 2fl oz (50ml) amaretto (or more if you like a stronger flavour)

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