Drunken Crumble

Name: Drunken Crumble
Cuisine: United Kingdom
Ingredients: 200 g (7 oz) plain flour; 125 g (4½ oz) light muscovado sugar; 30 g (1 oz) rolled oats; 30 g (1 oz) flaked almonds; ½ a lemon, zested and juiced; 3 eating apples, like Braeburn (about 400 g/14 oz); 3 eating apples, like Braeburn (about 400 g/14 oz); 125 g (4½ oz) cold butter, diced; 25 g (¾ oz) sugar; ½ teaspoon ground cinnamon; Pinch of freshly ground nutmeg; 75 ml (⅓ cup) spiced rum; 4 cooking apples, like Bramley (about 700 g/1 lb 9 oz); 4 cooking apples, like Bramley (about 700 g/1 lb 9 oz)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hebridean Baker at Home

By Coinneach MacLeod

Published 2023

About

This boozy pud will put some colour in your cheeks! The mix of cooking and eating apples creates a lovely combination of textures along with the crunch from the oaty almond topping. As the apples gently bake, their natural sweetness infuses with the warm spices and rum to make a delicious autumnal dessert.

Ingredients

For the filling

4 cooking apples, like Bramley (about 700 g/1 lb 9

Europe
United Kingdom
Scottish
Dessert
Vegetarian
Scotland
Autumn

Method

Preheat the oven to 170°C fan (375° F) and butter a 20cm x 20cm (8” x 8”) baking dish.

Peel and roughly chop the cooking apples into large chunks. Place into a saucepan, and add the sugar, cinnamon, nutmeg, rum, lemon zest and juice. Bring to a simmer, cover and cook for 5 minu