Apples, almonds, raisins, cardamoms and sugar all tossed together, with a topping of a flour-walnut-granola crumble and baked in the oven.
The result is a crunchy and nutty dessert, with the sweet goodness of Autumn apples, the tart flavor of jumbo California raisins and a subtle touch of cardamom. Certainly not too heavy on the calories, compared to the other over-loaded ghee and sugar sweet treats and desserts made on Diwali. It’s simple, with seasonal and local ingredients, easily available, and downright delicious.
A Diwali dessert, thus definitely needs nuts and dry fruits : walnuts, almonds and raisins and a touch of cardamom, which is my twist on the original recipe. An abundance of apples and walnuts, a sign that Autumn is here to stay for the next couple of months.
Inspired by my mom’s recipe, hers a simple 4-ingredient crumble, and delicious to the core, should I say the apples core 😉 My version, since we’re in the midst of the festival season, is specially designed as a festive sweet treat. Best accompanied with a dollop of fresh cream or good ol vanilla ice cream.
Servings : 6
Apples – 5
Demerara cane sugar – 1/4 cup
Slivered almonds – 1/2 cup
Raisins – 3/4 cup
1/2 tsp green cardamom powder. Or 6 cardamoms, skins removed and seeds ground or crushed.
For the crumble topping :
All purpose flour – 1 cup
Granola – 1/4 cup
Chopped walnuts – 1/2 cup
Butter – 2 tbsp.
A sprinkle of sugar
Wash, peel, remove the cores, and dice the apples. In a bowl, add the sugar, almonds, raisins, cardamoms, and mix well. Transfer to a baking dish.
In the same bowl, add all the ingredients for the crumble topping. Mix well with your fingers and crumble all together.
Layer the topping on the apple mixture and press lightly. Sprinkle a little sugar. Bake in a pre-heated oven at 375 F for 45 minutes to an hour, or till the crumble is golden and crisp.
Serve hot. Can add a dollop of fresh cream or vanilla ice cream.