A reinterpretation of an old recipe I had lying around. An apple crumble is really a easy dessert to make and easy to make for a crowd. You can easily bake the crumble in advance, store in the fridge and then reheat just before serving. In this version, I have added an extra fresh touch of flavor with lemon, thyme, white chocolate and marzipan.
APPLE CRUMBLE WITH TIMIAN AND WHITE CHOCOLATE
75 G ROLLED OATS
75 G FLOUR
40 G SUGAR
1 PINCH OF SALT
75 G BUTTER
3 SPRIGS OF FRESH THYME
50 G MARZIPAN
50 G ALMONDS
40 G WHITE CHOCOLATE
3 LARGE APPLES
25 G MOLASSES SUGAR
ZEST AND JUICE OF ½ LEMON
1½ TSP CORN STARCH
Preheat oven to 200 degrees celsius.
Grease an 17×17 cm oven proof mould with a little butter.
Put rolled oats, flour, sugar, salt, the leaves of 2 sprigs of thyme, lemon zest and butter in a bowl and rub it together to create chunks.
Roughly grate the marzipan, roughly chop the chocolate and almonds and mix them with the crumble topping.
Wash the apples and remove the cores and cut the apples into thin slices.
Mix them slices with lemon juice, brown sugar and corn starch in a bowl.
Pour the apple slices into the prepared dish or in small portions, sprinkle the remaining leaves of 1 sprig of thyme.
Spread the crumble topping on top until the apples are covered.
Bake the apple crumble in the middle of the oven for 30 min. or until the topping is golden brown.
Serve with vanilla ice cream