John Myers
Ingredients for 4 servings:
- 4 m.-sized apples, sour
- 4 cl Calvados
- 40 g sugar
- 2 tbsp, heaped raisins, washed
- 20 ml lemon juice if the apples do not have enough acid
- 100 g ground almonds
- 100 g sugar
- 100 g butter
- 100 g flour
- 1 tsp cinnamon
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours
Core the apples and roughly chop them. Place them in a bowl with the sugar, washed raisins, and Calvados. Let them soak in well. I let them rest overnight. Mix the almonds, sugar, butter, flour, and cinnamon, then refrigerate. Then crumble them. Divide the apple mixture evenly among four 200ml heatproof glasses. Layer the crumble evenly over the top. Don’t worry about piling them high, as they will all stick together when they cool. Bake in the oven at 175°C for 35 to 45 minutes. When the crumble is nicely browned and the apple mixture is simmering, the cakes are ready. Let the glasses cool for a while and serve while still warm, or let them cool and then chill further in the refrigerator. A dollop of whipped cream on top, and you’re done.
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