apple almond crumble

Simple apple crumble.

For Minji.

xo

apple almond crumble

ingredients

crumble

• 1/2 c unsalted butter
• 1/3 c flour
• 2/3 c rolled oats
• 1/2 tsp salt
• 1/4 c demerara sugar (can be replaced with regular brown sugar)
• 1/2 c sliced almonds, toasted and cooled

apples

• 5 tart red apples such as empire or macintosh
• 1/4 c demerara sugar
• 1 tbsp ground cinnamon

preparation

Preheat oven to 350°F.

Cut butter into chunks and place it in a medium bowl.  Add flour, oats, salt and sugar and use hands to mix into butter until well combined.  Add almonds and mix for a few seconds more, until evenly distributed through butter mixture.  Set aside in refrigerator.

Peel the apples and slice them.  In a bowl combine cinnamon and sugar.  Add the apple slices and toss until coated.

Place 1/3 of the crumble mixture in a pie pan or small casserole and press it down until the bottom is covered in a thin layer of the mixture.  Pile the apples into the pan and top with small chunks the remaining crumble until most of the apple is covered.

Bake for 30 to 35 minutes or until crust on top is golden brown.

Note: the crumble mixture will keep just fine covered in the fridge for two or three days, I often make it in advance to save some time.

ginger syrup

I like to use this syrup with soda water in cocktails (like my perfect pimm’s) as a replacement for ginger ale to get more control over the sweetness of the drink.

The demerara sugar gives the syrup a richer, more complex flavour but it can be replaced with white sugar if you want to avoid discoloration in your cocktail.

I’m sure there are many non-cocktail uses for this, if you have a good one let me know.

ginger syrup

ingredients

• 1 large piece of ginger, peeled and sliced
• 1 c demerara sugar
• 1 c water

preparation

Put the sugar, water and ginger in a saucepan over medium-high heat.  Stir constantly until sugar has completely dissolved and mixture is simmering.

Simmer for 4 to 5 minutes.  Remove from heat and let steep for 5 to 10 minutes before removing ginger.

Let the syrup cool and transfer to an airtight container.  It will keep for up to 6 months.