Apple, Amaretti and Cardamom Crumble

Preparation info

  • Serves


    • Difficulty


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


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