Murcus Wareing's Spiced Apple Crumble Slices

ndulge yourself with this traditional dessert with a spicy twist.


1. Place the apples in a saucepan with the sugar. Cover and set over a low heat until the juice begins to come out of the apples. Slightly increase the heat and cook until the apples are soft, about 5 minutes, then set aside to cool.
2. Preheat the oven to 170C/150C fan/325F/gas 3.
3. For the shortbread base, cream together the butter and sugar, add the egg and milk, then mix in the flour, baking powder and wheatgerm. Spread over the bottom of a greased cake tin (about 20cm square and 5cm deep) and bake in the oven for 10 minutes. Leave to cool in the tin.
4. Make the crumble by mixing all the dry ingredients together. Put the butter in a small saucepan, melt over a moderate heat, then pour it over the dry ingredients and mix together.
5. Spread the apple over the shortbread base, then sprinkle the crumble mix over the top. Bake for 10-15 minutes until lightly golden. Serve warm with vanilla ice cream.


Caster Or Granulated Sugar 100g
Granny Smith Apples, Peeled , Cored And Sliced 6


Wheatgerm 15g
Wholemeal Flour 40g
Rolled Oats 50g
Walnuts Chopped 50g
Pinch Table Salt
Caster Or Granulated Sugar 50g
Ground Cinnamon 1tsp
Ground Ginger
Nutmeg Grated
Unsalted Butter 60g

Shortbread base

Wheatgerm 25g
Baking Powder
Wholemeal Flour 50g
Plain Flour 75g
Semi-skimmed Or Whole Milk 2tbsp
Medium Free-range Egg, Beaten 1
Caster Or Granulated Sugar 40g
Unsalted Butter Softened 75g

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