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Desserts
Red apple and almond crumble
Crumble is the most forgiving pudding there is: nothing to roll out, nothing to roll up, you simply rub it together with your fingers. The apples stay in thick wedges so they do not collapse into purée, and Minnelea Extra Red Apple Jam goes in among them, doubling the fruit instead of only adding sugar. Flaked almonds on top, forty minutes in the oven, eaten warm.
Method
- Heat the oven to 190°C (375°F), conventional (non-fan) oven. Peel the apples, cut them into wedges a centimetre thick and toss them with the lemon juice: thin wedges fall apart and turn to purée.
- Make the crumble: mix the flour, rolled oats, soft light brown sugar, salt and cinnamon, add the cold diced butter and work it with your fingertips until you have crumbs the size of hazelnuts. Do not knead it: the moment the butter warms up the crumble turns into pastry.
- Put the crumble in the fridge while you fill the baking dish. Cold, it melts more slowly and stays crisp instead of sinking into the filling.
- Spread half the apples in a baking dish of about 24 cm. Add the Minnelea Extra Red Apple Jam in spaced spoonfuls, then cover with the remaining apples.
- Cover with the crumble, letting it fall from a height without pressing it down, and leave a few gaps: they let the steam out, otherwise the filling boils and floods the crumble.
- Scatter the flaked almonds over the surface.
- Bake for 40 minutes, until the crumble is golden and the filling is bubbling at the edges. If the almonds darken first, cover with a sheet of foil for the last ten minutes.
- Serve warm, after at least twenty minutes' rest: straight from the oven the filling is scalding and liquid, and it settles as it cools. A spoonful of cold Greek yogurt alongside is the best way to eat it.
Minnelea products for this recipe
The preserves used in this recipe.
• Wedges a centimetre thick. Thin slices fall apart and the crumble ends up sitting on purée instead of on fruit.
• The crumble goes into the fridge while you fill the baking dish: cold butter melts more slowly and stays in crumbs instead of sinking into the filling.
• Leave a few gaps in the topping. The steam from the apples has to get out, otherwise it boils underneath and floods the crust.
• Twenty minutes' rest before serving: straight from the oven the filling is liquid and scalding.
• Storage: covered, in the fridge, 3 days. Reheat it in the oven at 170°C for 10 minutes and the crumble crisps up again — in the microwave it goes soft.
• Allergens: gluten (flour, oats), milk and dairy (butter), nuts (almonds). Made in a home kitchen: traces of other allergens are possible.
• Variations: with certified gluten-free oats and flour the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. For a lactose-free version, 100 ml of solid coconut oil in place of the butter.
• FoodPairing — the three pairings assessed: almond 9/10, cinnamon 8/10, vanilla 6/10. Almond won: toasting on the surface, it brings a bitter note that cooked apple, sweet and flat, does not have on its own. Cinnamon stays optional because it divides opinion — some want it, some find it intrusive; vanilla sweetens a pudding that is already sweet.
• Plating: a rustic baking dish brought to the table whole, spoon still in it, with one portion already served in a small dish alongside. Cold Greek yogurt in a little bowl.
A Minnelea recipe built around our Extra Red Apple Jam – Artisan, Preservative-Free: real fruit, a short ingredient list, no added pectin.
• The crumble goes into the fridge while you fill the baking dish: cold butter melts more slowly and stays in crumbs instead of sinking into the filling.
• Leave a few gaps in the topping. The steam from the apples has to get out, otherwise it boils underneath and floods the crust.
• Twenty minutes' rest before serving: straight from the oven the filling is liquid and scalding.
• Storage: covered, in the fridge, 3 days. Reheat it in the oven at 170°C for 10 minutes and the crumble crisps up again — in the microwave it goes soft.
• Allergens: gluten (flour, oats), milk and dairy (butter), nuts (almonds). Made in a home kitchen: traces of other allergens are possible.
• Variations: with certified gluten-free oats and flour the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. For a lactose-free version, 100 ml of solid coconut oil in place of the butter.
• FoodPairing — the three pairings assessed: almond 9/10, cinnamon 8/10, vanilla 6/10. Almond won: toasting on the surface, it brings a bitter note that cooked apple, sweet and flat, does not have on its own. Cinnamon stays optional because it divides opinion — some want it, some find it intrusive; vanilla sweetens a pudding that is already sweet.
• Plating: a rustic baking dish brought to the table whole, spoon still in it, with one portion already served in a small dish alongside. Cold Greek yogurt in a little bowl.
A Minnelea recipe built around our Extra Red Apple Jam – Artisan, Preservative-Free: real fruit, a short ingredient list, no added pectin.