The Pumpkin Spice Cookbook by Heather Thomas

Author:Heather Thomas [Thomas, Heather]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2023-08-15T00:00:00+00:00

SPICY APPLE CRUMBLE

Apple crumble has to be the ultimate comfort food and maybe the easiest hot pudding to make. Ground cinnamon is often added to the apples and/or the crumble topping but this delicious recipe uses pumpkin spice mix instead, and the result is warmer and more rounded.

SERVES 4–6

PREP 15 MINUTES

COOK 30–40 MINUTES

1 tsp butter, for greasing

900g (2lb) cooking apples (green apples), peeled, cored and quartered

50g (2oz/¼ cup) dark or light muscovado sugar

½ tsp Pumpkin Spice Mix

juice of ½ lemon

CRUMBLE

200g (7oz/2 cups) plain (all-purpose) flour

150g (5oz/¾ cup) chilled unsalted butter, diced

50g (2oz/⅓ cup) ground almonds (almond flour)

1 tsp Pumpkin Spice Mix

115g (4oz/½ cup) golden caster (superfine) sugar

a pinch of salt

Preheat the oven to 190°C (170°C fan)/375°F/gas 5. Butter a large shallow baking dish.

Make the crumble: put the flour and butter in a large bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the ground almonds, pumpkin spice mix, sugar and a pinch of salt. Drizzle with a little cold water and stir gently until some of the crumbs stick together.

Put the apples in the baking dish and toss them gently in the sugar and pumpkin spice mix. Sprinkle with lemon juice. Spoon the crumble topping over the top to completely cover the fruit.

Bake for 30–40 minutes or until golden brown and crisp on top with the juices starting to bubble through the crumble.

Serve warm with cream, custard, crème fraîche or ice cream.

Variations

Add some chopped almonds or hazelnuts to the crumble.

Stir in 2–3 tablespoons rolled or porridge oats.

Add some blackberries with the apples.

Instead of lemon juice, use some Calvados.

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