This is a lovely twist on a traditional apple crumble that is just as tasty. This recipe calls for puff pastry, though you could use filo for a crunchier texture.
½ packet of puff pastry
100g caster sugar
6 tbsp. plain flour
6 tbsp. chopped blanched almonds
3 tbsp. chilled butter
1 tbsp. melted butter
¼ tsp. cinnamon
¼ tsp. vanilla extract
Preheat the oven to 180C/gas mark 4. Grease a large baking tray.
In a bowl, mix the sugar, flour, almonds and cinnamon together. Add the chilled butter and vanilla extract and mix together until small crumbs form.
Cut the pastry into a 25cm circle. Brush it with the melted butter.
Peel and core the apples, chop them thinly and then arrange on the pastry in whatever pattern you desire, leaving a 1cm gap all around the edge of the pastry.
Tip the crumble almond mixture over the top of the apples and spread out. Don’t let it go over the apples onto the pastry if possible.
Bake for half an hour or until golden.