A: Crumble in the jungle

On my quest to discover the perfect crumble, I decided last night to make a little dent in what remains from my wholesale market apple glut to create my version of the classic apple crumble. My 2 weeks of chutney-ing has also left me with a bunch of ingredients in my home that I might not normally have in my pantry (magic as it may be). One of these ingredients is dried cherry, which I used in my Apple, Tomato and Cherry chutney a few weeks back (just one of the many backlogged events I plan to post!). I had originally planned to include some candied ginger as well, which I used in my Tomato and Date chutney, but remembered swiftly that the last time I’d used candied ginger, it’d been met with a less than enthusiastic response from man. Also left over in my fridge is a generous shot of Sloshed Apple Liqueur from R’s alcoholic pantry (which I only remembered after I had raided my own stash and was walking into the kitchen with a bottle of port in hand).

So, armed with fruit and alcohol the alchemy began…


Boozy Apple and Cherry Crumble



1/4 cup Apple liqueur (while I was fortunate to have procured this from a compulsive liqueur collector, I imagine port, cherry/apple brandy, schnapps, cointreau or even a vanilla vodka would do great here!)

3 Pink Lady apples, peeled, cored and chopped

2 heaped tbsp dried cherries (I am completely sold on these little gems and are relying on them to tide me through while I hang out for cherry season to begin properly)

4 tsp brown sugar

1 tsp ground cinnamon


4 heaped tbsp plain flour

2 heaped tbsp ground almonds

2 heaped tbsp ground hazelnuts

1 heaped tbsp softened butter

1 heaped tbsp brown sugar


Soak cherries in liqueur for as long as possible (I managed 1 hour).

Combine filling ingredients (yes, including the liqueur) and divide between 2 250ml ramekins.

Combine topping ingredients until resembles fine breadcrumbs.

Press topping onto crumble and bake at 200C for 30 minutes.


We enjoyed this with some organic greek yogurt, which man declared might even be better than cream! It was lovely and thick, beautifully creamy and made us feel almost like we were eating healthily. I suppose if you don’t take the butter and sugar into consideration, this really is a pretty decent in terms of fat and sugar consumption. (Or not, I really don’t care!)

I’d topped man’s crumble with 3/4 of the topping mix, leaving a scant 1/4 left for myself, which left fruit-loving me happy and crumble-loving man very satisfied indeed. The cherries plumped up all fat and full of boozy, apple-y goodness and in my view and 10 times better than raisins (which I generally don’t enjoy in my desserts).


3 Responses to “A: Crumble in the jungle”

  1. OoH This is an amazing recipe… thanks so much! I had fun making it over the weekend, even though I had to fight with my boyfriend when I insisted the port we used had to be emptied entirely into the mix.

    The apples turned out wonderfully sweet and lovely, but they were sloshing around in quite a lot of port.

    Does yours turn out so wet? Or was it because I doubled the recipe and baked it in a shallow square pot instead of in ramekins?


  2. A: Oh yay! I’m so glad you liked it! Mine wasn’t too wet, but the cherries were pretty dry and ended up soaking up a lot of the liquid. You could probably vary the amount of liquor/liqueur for next time if you like it drier… or just drink up and be merry!

  3. That’s what I did! Hahaha… the drink up and be merry part of course.

    More lovely recipes please, love your site.


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