Try this moreish apple crisp. ‘Crisp’ is the American version of a crumble, with the topping a mix between a nutty flapjack and a traditional British crumble.
Ingredients
For the topping
- 100g plain flour
- 50g rolled oats
- 50g flaked almonds or chopped pecans
- 100g butter, cut into cubes
- 50g light muscovado sugar
- ½tsp ground cinnamon
- vanilla ice cream or custard, to serve
For the filling
- 8 Cox's or Russet apples, peeled, cored and sliced into 5mm-thick rounds
- 50g golden caster sugar
- ½ lemon, zested and juiced
Method
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Put all the topping ingredients and a pinch of sea salt in a bowl and rub together with your fingers until combined into a crumb-like texture – this can also be done in a food processor. Chill until needed. Will keep chilled for up to two days.
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Toss the apples with the sugar and lemon zest and juice until evenly coated, and tip into a 23cm round baking dish that’s at least 5cm deep, or a 20cm square dish. Flatten down with your hand and scatter over the topping. Will keep covered and chilled for a day.
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Heat the oven to 190C/170C fan/ gas 5. Sit the crisp on a baking tray and bake for 40 mins until the topping is a deep golden and the fruit is bubbling at the edges. Leave to cool for 10 mins, then serve with ice cream or custard.