Apple and walnut crumble

You cannot go wrong with an über buttery sweet dessert. Adding fruit makes it vaguely healthy, even…

Apple and walnut crumble (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)

Ingredients 

For the filling

• 100g roasted walnuts
• 1.25kg apples, peeled, cored and finely sliced
• 50-100g caster sugar
• 1 teaspoon ground cinnamon (optional)

For the crumble

• 225g plain flour
• A pinch of sea salt
• 200g cold unsalted butter, cut into cubes
• 150g caster, granulated or soft brown sugar
• 75g medium oatmeal
• 100g grounded almonds (optional)

Method

Scatter the walnuts on a baking sheet and toast in an oven preheated to 180C for about 5-7 minutes, giving them a shake halfway through, until just beginning to colour and develop aroma. Leave to cool, then chop very roughly.

To prepare the crumble, you can your own hands or use a food processor, at it fits better. Sift the flour and salt into a bowl. Add the butter and rub in with your fingers (or pulse briefly in the processor) until the mixture resembles course crumbs.

Stir in the sugar, oatmeal and ground almonds, if using. If you prefer to have a chunky crumble, squeeze a few handfuls in your fist to make lumps

Put the apples in a large bowl, sprinkle over the sugar, to taste. Add the walnuts and the cinnamon, if using, and mix roughly. Spread in a pie dish or other ovenproof dish, getting the fruit as compact as you can.

Scatter the crumble over the apples in a fairly even layer and bake for 40-45 minutes, until browned on top.

Serve hot, with cream, custard or ice cream; or, once it is cold, serve it with  a thick, rich yoghurt.