Preparation: 30 minutes
Cooking: 40 minutes
10 dessert apples (I prefer jazz apples)
Juice of ½ lemon
100g melted butter (lightly salted) or margarine plus a little extra for greasing
230g semolina, fine
130g soft light brown sugar
130g caster sugar
1 tsp baking powder
1 large egg, beaten
50g pecans, chopped
50g flaked almonds
Preheat oven to 180°C.
Core and peel the apples, then finely slice either using a mandolin or food processor.
Grease the inside of a ceramic 24cm pie dish, then add the apples starting around the edge of the dish in a concertina slightly overlapping.
Pour over the lemon juice, then sprinkle evenly with sultanas.
In a food processor mix the semolina and both sugars and baking powder. Pulse a few times then add the beaten egg with a few more pulses.
Spread over the apples, sprinkle with cinnamon — as much as you prefer — according to your taste.
Roughly chop the pecans and sprinkle over the crumble with the flaked almonds.
Melt the butter or margarine and then drizzle over the topping.
Bake in the preheated oven for 40 minutes.