The Daily Telegraph - Telegraph Magazine - - Food - 45 MINS

SERVES 4 This freezes re­ally well. Once the top­ping is on, cover it with re­us­able wrap and freeze for up to three months. Al­low it to de­frost be­fore bak­ing.

– 600g ap­ples (about 5 medium-sized), any va­ri­ety you like

– 2 tsp ground cin­na­mon

– 1 tsp ground car­damom (about 2 pods’ worth, ground: if you don’t have a pes­tle and mor­tar, use the edge of a jar to bash the seeds) – 3-4 tbsp maple syrup, de­pend­ing on how tart your fruit is

– 60g cold diced but­ter – 200g rolled oats, quinoa flakes or buck­wheat flakes, or a mix

– ¼ tsp sea salt

– 50g pis­ta­chios

– 20g sun­flower seeds – 300g mixed berries, such as black­ber­ries and rasp­ber­ries, fresh or frozen – nat­u­ral yo­gurt or ice cream, to serve Pre­heat the oven to 200C/180C fan/ gas mark 6.

Core the ap­ples then chop them, un­peeled, roughly into 2cm chunks. Toss in an oven­proof dish with half the cin­na­mon, the car­damom, 1 tbsp maple syrup and 1 tbsp but­ter and place in the oven for about 10 min­utes.

Mean­while, mix the oats in a bowl with the rest of the cin­na­mon and maple syrup, and the salt. Rub in the re­main­ing but­ter with your fin­ger­tips un­til well com­bined.

Very roughly chop the pis­ta­chios then mix them and the seeds into the crum­ble top­ping.

Re­move the ap­ples from the oven and turn it up to 220C/220C fan/ gas mark 7. Stir the ap­ples and then add the berries and, if you are us­ing fresh berries, a few ta­ble­spoons of water. Gen­tly mix.

Cover with the crum­ble mix­ture and bake for 15-20 min­utes un­til the top is golden.

Serve with nat­u­ral yo­gurt or ice cream.

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