Apple, Amaretti and Cardamom Crumble

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Preparation info

  • Serves


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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I like to make this in individual ramekins and serve it with scoops of vanilla ice cream on top and a drizzle of Amaretto liqueur.


  • 8 slightly sour apples (e.g. Granny Smith), peeled and cored
  • 1 teaspoon ground cardamom
  • 100 g (3 ½ oz) sugar
  • 18 amaretti biscuits
  • ½ teaspoon vanilla essence
  • 180 g (6 oz) unsalted butter
  • 200 g (6 ½ oz) self-raising flour


Preheat oven to 180°C/350°F/Gas Mark 4. Cut apples into eighths and place in a pan with cardamom and half the sugar. Bring slowly to a simmer and cook with a lid on until apples are almost cooked and slightly mushy.

Crumble amaretti biscuits in your hand and add a third of them to apples with the vanilla and mix well. Divide between six ramekins.

Melt a walnut-sized piece of butter and set aside. Place remaining butter in a food processor (or you can do this next bit by hand) with flour and remaining sugar and blitz into crumbs, then tip into a bowl and mix with remaining crumbled amaretti biscuits. Sprinkle this crumble topping over stewed apple and gently press down, then drizzle with melted butter. Place ramekins onto a baking tray in the middle of the oven and bake until the topping is golden and crunchy. Serve straight from the oven.