Ap­ple, Sul­tana & Marzi­pan Crum­ble

This recipe gives you spare crum­ble top­ping to freeze sep­a­rately.

My Weekly - - Cookery -

IN­GRE­DI­ENTS (Serves 6) ◆ 300g plain flour ◆ ¼tsp salt ◆ 150g chilled but­ter, cut

into pieces ◆ 100g caster sugar ◆ 80g marzi­pan, grated ◆ 50g por­ridge oats ◆ 500g Cox’s ap­ples, peeled

and thinly sliced ◆ 50g sul­tanas ◆ 50g light brown soft sugar ◆ Finely grated zest and juice

of 1 lemon

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1 Pre­heat oven to 200°C, fan oven 180°C, Gas Mark 6. 2 Sift the flour and salt into a large bowl. Rub in the but­ter un­til the mix­ture looks like bread­crumbs. Stir in the caster sugar, marzi­pan and por­ridge oats. 3 Share the ap­ples, sul­tanas, light brown sugar, lemon zest and juice be­tween 1 medium bak­ing dish and 2 in­di­vid­ual dishes. Sprin­kle crum­ble on top. Pack the re­main­ing crum­ble into a freezer bag and freeze for up to 3 months. 4 Bake the desserts for 30-35min, un­til golden brown. Serve at once, or cool com­pletely if freez­ing. To freeze, wrap in a freezer bag and freeze for up to 3 months. Thaw be­fore re-heat­ing.

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