My sister-in-law will no doubt say this is her recipe, my sister will say its hers and we will all verbally fight it out in the various kitchens of future family events. One says it’s about the apples – the tangy mix of good Braeburns and Granny Smiths – while the other’s trick is the booze and gentle folding in of the melted butter. Mine is the spiced fragrant almonds I sprinkle on the top to offset the floral notes of the cardamom and caramel fruit and add crunch to the cake’s spongy texture. Click here to see the spiced candied almonds recipe.
Turmeric is everywhere right now – people are drinking turmeric lattes and eating turmeric ice creams! While it may be in fashion, we shouldn’t overlook that fresh turmeric is quite new to the market and much more zingy with citrus and ginger overtones than the powdered version. Its earthiness works well with the spices in apple crumble and it also adds amazing colour. For those who can’t get fresh turmeric, you can increase the dried turmeric to one teaspoon in the crumble; while more pungent, it still adds an interesting layer of flavour.
These were such a success the first time I made them they have quickly become a favourite – a brilliant bake-and-take dessert to bring along on your camping trip. When berries aren’t in season, feel free to use frozen ones.