Camden New Journal - Reciepe for Danish apple crumble By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 4th August 2008

Clare Latimer's recipe for
Danish apple crumble

Danish apple crumble
This is a fabulous way to use up old apples and stale bread and perhaps some cream that has been lurking around in the fridge. It is one of my favourite puddings so have a go.
You could use another fruit and also crème fraiche instead of double cream. If you have any old Easter eggs hanging around these could be used for the grated chocolate on the top.

Ingredients
Serves 6
4 heaped desp soft dark brown sugar
50g butter
225g breadcrumbs
675g cooking apples, peeled, cored and roughly chopped
4 desp white sugar, more or less to taste
Juice of 1 lemon
300ml double cream, whipped
Grated dark chocolate.

Method
Put the brown sugar and butter in a large, heavy-based frying pan and melt gently, then add the breadcrumbs and mix well.
Fry gently until they are crisp, brown and caramelised.
Meanwhile, cook the apples in a saucepan with half of the sugar and the lemon juice.
When cooked, check for sweetness and add more sugar, as necessary.
Cool both mixtures, then layer in a wide dish, starting with the apple and ending with the breadcrumbs, doing two layers of each.
Top with the whipped cream, then the grated chocolate.
Serve chilled.

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