Pigeon Cottage Kitchen

Nothing says autumn Sunday lunch like an apple crumble for dessert! Everyone has their own favourite recipe but I think you’ll love this way of making it. I combine a mixture of fluffy cooking apples and crisper dessert apples topped with a buttery crisp almond crumble with a touch of cinnamon. Pop it in the oven as soon as you’ve finished making your main course, set a timer for 30 minutes and it will be ready to serve as soon as you’ve got room!

• 3 medium cooking apples and 2 dessert apples – I use Braeburn’s
• 1 tbsps lemon juice
• 2 tbsps water
• 20g unsalted butter
• 1 tsp vanilla paste
• 50g golden caster sugar
• 50g golden brown sugar
• 100g plain white flour (I use spelt flour)
• 100g unsalted butter, chilled and diced
• 1 tsp ground cinnamon
• 65g ground almonds
• 65g flaked almonds

To make…

• To make the almond crumble, mix the golden caster sugar, golden brown sugar, cinnamon, flour and ground almonds together. Add the diced butter and rub in with your fingertips until fully incorporated. Chill until you need to top with the fruit.
• Add the lemon juice and water to a wide-bottomed saucepan. Peel, core and chop the apples and add to the lemon water. The lemon stops the apple from discolouring. Cook gently over a medium heat for up to 10 minutes. The cooking apple will start to break down and go fluffy, the dessert apple should just hold its shape. Take off the heat and stir in the butter and vanilla essence. Add a little caster sugar to taste. I like to keep it a little bit tart to contrast the sweet crumble topping.
• Lightly butter your baking dish and layer in the cooked apple. Allow it to cool before adding the crumble topping. Add the chilled crumble topping and top with the flaked almonds. Pop it back in the fridge until you need to bake it.
• Bake at 190C for 30 minutes until the top is crisp and golden. Serve with cream, vanilla ice cream or custard.

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