Slightly alcoholic, very warming. Serve with custard. Lots of custard.
Serves 6 (or 4 greedy people)
For the underneath:
2 large cooking apples
2 eating apples (I used Braeburn)
Double handful sultanas
Splash amaretto liqueur
Dessertspoon brown sugar (to taste)
Teaspoon cinnamon (to taste)
For the topping:
100g brown sugar
100g plain flour
50g flaked almonds
8 soft amaretti biscuits, chopped into small pieces
Pre-heat oven to 180 degrees.
Peel, core and roughly chop the apples. Add to a large pan with a splash of water, a splash of amaretto, and sugar and cinnamon to taste. The amaretto and eating apples will sweeten the cooking apples, and you’re going to add booze-soaked sultanas, so go easy on the sugar.
Put the sultanas in a bowl with a generous slug of amaretto and leave to soak while you cook the apples.
Cook the apples until the cooking apples are softer but still tart (ish) and holding their shape, and the eating apples have collapsed into a goopy mess. Stir in the sultanas. Taste. Add sugar/cinnamon/amaretto as needed.
To make the topping, chop the butter into small pieces and rub them into the flour and sugar. When the mixture resembles breadcrumbs, stir in the flaked almonds and bits of amaretti biscuit.
Put the apple mix into a deep oven-proof dish, then spoon the crumble on top and press down relatively firmly. Bake for about 20mins, until golden on top and the fruit is bubbling up around the edges. Serve with hot custard.