Ingredients
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6–7 sharp Apples
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1 teaspoon good-quality Vanilla
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3½ oz (100 g) frozen Lingonberries
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Topping
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½ cup (100 g) soft light Brown Sugar
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7 tablespoons (100 g) Butter
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1 cup (100) ground g) Almonds
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¾ cup (100 g) plain/all-purpose Flour
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1 teaspoon ground Cinnamon
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a pinch of ground Cardamom
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a pinch of Salt
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2 oz (50 g) Marzipan
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flaked/slivered Almonds
Directions
Steps
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1
Done
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Preheat the oven to 180°C (350°F) Gas 4. |
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2
Done
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Peel the apples, core and chop into bite-sized pieces. Place in a saucepan with the vanilla and a dash of water, then stew slightly over a medium heat until starting to soften. |
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3
Done
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Peel the apples, core and chop into bite-sized pieces. Place in a saucepan with the vanilla and a dash of water, then stew slightly over a medium heat until starting to soften. |
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4
Done
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Add the apples to an ovenproof dish and top with the lingonberries. Tip over the crumble. Scatter over the grated marzipan and flaked/slivered almonds, then bake in the preheated oven for 25–30 minutes until crispy and the apple mixture has cooked through. |
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5
Done
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serve with vanilla ice cream or custard. |
