11 March 2010
I think certain deserts are underestimated; an easy recipe can be just as delicious as a complicated one. In fact chefs nowadays seem to be signing the praises of just such an idea.
I have always loved apple crumble, all the wonderful taste of apple pie, without fiddling around with rolled-out pastry. The crumble for this recipe actually comes from Ottolenghi’s carrot muffins. I think it is the addition of black sesame seeds and honey that makes this buttery crumble so fabulous. Your taste buds will thank you!
You can adapt this recipe using white sesame seeds if you don’t have black ones, pears instead of apples and cook the crumble for 10 minutes longer at 150°C if you prefer a softer fruit texture.
See link ‘apple crumble’ below for recipe:
APPLE CRUMBLE – ERIKA ALLISTON – Sweet Pea Blog
- 50g unsalted butter
- 75g white all-purpose flour
- 25g brown sugar
- 50g whole rolled oats
- 20g sunflower seeds
- 1 tablespoon black sesame seeds
- 1 teaspoon warm water
- 1 teaspoon sunflower oil
- 1 tablespoon honey
- Cut the butter into small cubes, set aside
- Combine the flour, sugar, oats and seeds.
- With your fingers, work the butter cubes into the dry ingredients until you have a bread crumb consistency.
- Combine the water, oil and honey, then add to the crumble, mixing with your fingers till well combined
- 450g chopped cooking apples (approx. 3 medium whole apples)
- Pre-heat the oven to 170°C / 340°F
- Cut apples into small cubes
- Butter a small baking dish
- Add the apples
- Evenly sprinkle with the crumble
- Bake for 40-50 minutes. Serve warm