Spelt and marmalade apple crumble

Merry back to normal. And I am actually glad Christmas is all over. It did not feel like Christmas to me as I was working and then as soon as I got my first day off of the season my immune system gave up. I have never been that ill, can’t-get-out-of-bed ill, the kind that you want to kick yourself for not appreciating all the days you were healthy.

Even after what seemed like recovery I did not feel like myself. I decided to get back on track this week and it was hard, had to peel myself off bed to put my running gear on, and quite frankly felt sick and had to stop halfway through.
Another thing that I had to tackle was the massive amount of leftovers in my fridge. I had my in-laws over and they brought a very, very generous amount of food. So trying to figure out what to do with it all has been a creative challenge, which I decided to call recycling Christmas!

apple marmalade spelt crumbleapple marmalade spelt crumble
This is for sure the ultimate crumble recipe, and I say this as someone who has made many, many crumbles before and never got the crumble ratios of flour and butter quite right. This recipe got me and my husband eating it straight out of the pan. It is also not super sweet, the sharpness of the apples and marmalade are welcomed.

Spelt and marmalade apple crumble (serves two generously)
2-3 cooking apples (around 300g overall weight)
50g thick cut marmalade
50g cold butter, cut into cubes
80g spelt flour
50g mix of hazelnuts and almonds
50g dark brown sugar
25g cranberries

1. Preheat oven to 180C. Peel, core and chop the apples into small pieces. Mix the marmalade through and place it in an oven proof pan
2. Using a food processor blitz the nuts until coarse but not finely ground. Set aside
3. Now add the flour, butter and sugar to food processor and blitz for a few seconds until mixed
4. Pour both flour and nut mixture into a large bowl, using your hands work the butter through until the mixture looks like wet sand
5. Sprinkle this on top of the apples – don’t be tempted to pack it too tight, just sprinkle. Finish with some cranberries on top. Bake for 30 minutes.