This is a spicy version of the old favourite, and is very accommodating of other fruit, such as a cup of blackberries or strawberries, pears or some lightly cooked rhubarb. Serve it with cream or custard.
Ingredients
- 450 grams of apples
- zest and juice of one orange
- 50g or ½ cup light muscovado sugar
Topping
- 175 grams plain flour
- 75 grams butter
- 75 grams caster sugar
- 25 grams chopped hazelnuts
- ½ teaspoon crushed cardamom seeds
Method
Preheat the oven to 200C. Generously butter a baking dish that will hold about five cups. Peel, quarter and core the apples and then slice them into the prepared baking dish. Scatter blackberries or other fruit over the apples. Sprinkle the orange zest and muscovado sugar evenly other the top then pour over the orange juice.
To make the topping, sift the flour into a bowl and rub in the butter with your fingers until the mixture resembles coarse breadcrumbs. Stir in the caster sugar, hazelnuts and cardamom seeds. Scatter the topping over the top of the fruit, and press it in around the edges. Bake for about 30 minutes or until the topping is golden. Serve hot.
Leave a Reply
You must be logged in to post a comment.
