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Preparation
in 20 minutes
Cooking
in 25 minutes
Temperature
175 °C
- Place your apples in a small saucepan, along with 10-20g caster sugar – 10g if your apples are quite sweet, 20g if you are using a tarter variety. Add a tbsp water and cook the apples over a medium heat for about 15 minutes to soften them, stirring regularly. While they are cooking, you can make the crumble topping.
- To do this, tip 200g of Spekulatius biscuits into a blender and blitz to a fine crumb.
- Add to a mixing bowl, along with the All-Purpose Baking Mix and 40g demerara sugar. Mix to combine.
- Chop the butter into small chunks and add to the mixing bowl. Use your hands to rub the butter into the biscuit, flour and sugar mixture. Rub and mix until you have a crumble topping, the consistency of coarse breadcrumbs.
- Preheat your oven to 175C (fan). Take a baking dish (approx. 27cm x 18cm) and fill the base with the softened apple, pressing gently with a fork to create an even layer.
- Spoon the Spekulatius crumble on top of the apple and smooth to create an even topping. Sprinkle with a little demerara sugar (about 5-10g), then place into the oven to bake on the lower shelf, for about 25 minutes.
- Once baked, decorate the top with 6 more Spekulatius biscuits and then serve with ice cream, custard or cream.
Ingredients
40
g
Demerara sugar
80
g
unsalted butter, at room temperature
700
g
apples, peeled cored and sliced into small chunks (weight after peeling and coring)
10-20
g
caster sugar
For the topping:
5-10
g
Demerara sugar
Nutritional & Dietary
Gluten free
No eggs added
No oat added
No sesame added
No soya added
No yeast added
