Nigel Slater

Recipes for au­tumn: duck with figs and thyme, fon­dant pump­kin with mus­tard sauce, black­berry and ap­ple marzi­pan crum­ble

The Observer Food Monthly - - CONTENTS - Pho­to­graphs Jonathan Lovekin

Black­berry and ap­ple marzi­pan crum­ble, see

To in­ter­fere with the sim­plic­ity of a crum­ble crust feels a bit like ar­gu­ing with God, but I don’t think He’d ob­ject to the ad­di­tion of al­monds. A jug of dou­ble or sour cream wouldn’t go amiss.

Serves 6

For the fill­ing sharp ap­ples 900g but­ter 20g caster sugar 2 tbsp un­fil­tered ap­ple juice 100ml ground cin­na­mon a pinch black­ber­ries 200g For the crum­ble but­ter 90g plain flour 150g ground al­monds 5 tbsp marzi­pan 100g flaked al­monds a small hand­ful dou­ble cream or sour cream to serve

 Di­rec­tions

Peel, quar­ter and core the ap­ples, then cut each quar­ter into about four seg­ments. Melt the but­ter in a shal­low pan over a low to mod­er­ate heat, add the ap­ples and sugar and let them cook for 10 min­utes or so, turn­ing oc­ca­sion­ally, un­til they have turned pale gold and are ap­proach­ing ten­der­ness. Stir in the ap­ple juice, sprin­kle over the pinch of cin­na­mon, tip in the black­ber­ries and set aside. Set the oven at 180C/gas mark 4.

Make the crum­ble: rub the but­ter into the flour, ei­ther us­ing your fin­ger­tips or a food pro­ces­sor, un­til you have fine crumbs, then fold in the ground al­monds. Tear the marzi­pan into small cubes, about 2cm in size, and stir into the crum­ble.

Trans­fer the ap­ples and black­ber­ries to a deep bak­ing dish ap­prox­i­mately 22cm x 24cm. Loosely scat­ter the crum­ble over the fruit, then the flaked al­monds. Bake for about an hour un­til the crum­ble is golden and a lit­tle of the fruit has bled into the crust here and there. Leave the crum­ble to calm down for 10 min­utes or so be­fore serv­ing, if you wish with dou­ble or sour cream.

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