A warming, exotic mixture of cardamom, cinnamon, cumin, coriander, cloves, nutmeg and fennel, Garam Masala is exactly what I crave in this icy weather. And not only in savoury dishes. Here’s a lovely, crumble recipe which cooks quickly thanks to its shallow layer of fruit.
10 minutes preparation
25 minutes cooking
4 or 5 cooking apples belles pommes à cuisson. Peeled, cut into 1cm thick slices
200g plain flour
150g light muscovado
1 teaspoon of Garam Masala powder
1 tablespoon runny honey
150g cold, salted butter cut into small cubes
Heat the oven to 180c.
Mix the flour, sugar and spices together. Add the cold butter and either in the mixer, or with your fingers, work it into the flour and spice until the mixture looks like coarse breadcrumbs.
Lay the apples in a shallow dish. Drizzle the honey, then sprinkle the crumble over the top and and cook for 25 minutes or so, until the apples are soft and the crumble is crisp and slightly browned at the edges.
Serve warm with cream or yoghurt on the side.
See more recipes from Trish Deseine