Take your crumble to the next level by adding almonds to the topping and pairing apples with mixed berries. Lemon cream adds extra flavour. I like to finely chop the almonds in a food processor so they remain a little crunchy, but you can also use ground almonds. You can even replace them with nuts of your choice. This recipe is a great solution for an easy and delicious apple dessert for Rosh Hashanah. You can make the crumble and the cream in advance and warm the crumble before serving. 
 

Serves: 6

Prep: 15 mins

Baking: 40-45 mins

Ingredients

650g red apples, such as Royal Gala or Braeburn

150g raspberries, fresh or frozen

150g blueberries, fresh or frozen

Juice of ½ lemon

1 tsp ground cinnamon

130g chilled butter

130g demerara sugar

160g plain white flour or spelt flour

80g almonds, finely chopped or ground

For the lemon cream:

100g Greek yogurt

100ml double cream

1 lemon, zest and 1 tbsp juice

Method

• Preheat the oven to 180°C fan/ 350°F/ Gas Mark 4.
• Halve and core the apples then slice them into thin, moon-shaped slices, leaving the peel on for added texture and flavour. Place the sliced apples in a bowl with the raspberries, blueberries, lemon juice, and cinnamon. Gently mix the ingredients together until the fruit is evenly coated.
• To make the crumble topping, cut the chilled butter into chunks and place it in a food processor with the sugar and flour. Pulse a few times to combine until the mixture resembles coarse crumbs. Be careful not to over-process, or the butter could melt and form lumps. If you don’t have a food processor, rub the butter, sugar and flour together with your fingertips in a bowl until the texture of coarse breadcrumbs.
• Tip the apple and berry mixture into a 25 x 25cm square or similar sized rectangular ovenproof dish.
• Cover the fruit with an even layer of the crumble mixture. Bake for 40 - 45 minutes. About 20 minutes into the baking time, sprinkle over the crushed or ground almonds and return to the oven.
• To prepare the lemon cream, stir the yogurt, cream, lemon juice, and zest together. Ideally, prepare the lemon cream a few hours or even a day in advance to allow the flavours to meld.
• Remove the crumble from the oven when it is bubbling and light golden on top. Allow it to cool slightly before serving warm with a generous dollop of lemon cream.

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