Apples quantity depends on size, enough to give a decent amount of filling., peeled and chopped into large chunks
100g Unsalted butter
2 star anise
1 bay leaf
100g soft brown sugar
5 tablespoons Calvados or Brandy
Nutmeg grated
Squeeze of lemon juice
Topping
250g Plain flour
225 g Unsalted butter
125g rolled oats
60g flaked almonds
Tablespoon sesame seeds
124g Demarara sugar
1.Melt the butter for the apple mix in a large fry ing pan over a medium/low heat, when it begins to foam, add the star anise, bay leaf and cinnamon. Gently cook for a moment to infuse the butter.
2.Add the apples and sugar and a pinch of salt, stir well to coat the apples. Pour in the Calvados/Brandy and continue cooking for a further 5 minutes until the apples are soft at the edges.
3.Grate over the nutmeg, add a squeeze of lemon and adjust sweetness to liking.
4.Discard the star anise, cinnamon and bay leaf, spoon the mixture into a baking dish or small ramekins for individual portions, leave to cool.
5.For the crumble topping, this can be done by hand, rubbing the flour and butter in a bowl with your hands until it resembles breadcrumbs but much easier if you have a processor. Flour and butter processed then add other ingredients, almonds at the end so as not to break them up too much.
6.Sprinkle this over the crumble. At this point it can be frozen if well covered to use another time (ensure dishes are freezer proof).
7.Cook in a 200 degree oven 15-20 minutes from fresh, around 30 minutes from frozen.
8.Serve with custard or cream.
This crumble recipe is a little more exciting and flavoursome than a basic apple crumble , my guests enjoyed it very much and so easy to prepare in advance.
Sue Atherton
