Apple Glassa
Glassa is a topping for panettone, comprising almonds, cornmeal and a hint of cocoa. I had some glassa left over from my panettone Christmas baking, so I wanted to try it with some stewed Bramleys as a take on apple crumble. I wasn't disappointed: the glassa provides a tasty crunch, contrasting with the soft apple beneath. It's also really easy to make: simply mix the topping ingredients together and bake!
Ingredients
Method
1. Preheat the oven to 180°C (fan). Place the cooked Bramley apple mixture in the base of the baking dish.
2. Mix the other ingredients (except the nibbed sugar) together until smooth, then spoon it over the top of the apple. Sprinkle with nibbed sugar.
Glassa is a topping for panettone, comprising almonds, cornmeal and a hint of cocoa. I had some glassa left over from my panettone Christmas baking, so I wanted to try it with some stewed Bramleys as a take on apple crumble. I wasn't disappointed: the glassa provides a tasty crunch, contrasting with the soft apple beneath. It's also really easy to make: simply mix the topping ingredients together and bake!
Ingredients
- Approximately 5 cooked Bramley apples
- 50g ground almonds
- 50g caster sugar
- 2g cocoa
- ½ tsp vanilla extract
- 6g rice flour or cornflour
- 10g cornmeal
- 25g egg white
- 3g corn oil
- Nibbed sugar to decorate (optional)
- Small ovenproof baking dish
Method
1. Preheat the oven to 180°C (fan). Place the cooked Bramley apple mixture in the base of the baking dish.
2. Mix the other ingredients (except the nibbed sugar) together until smooth, then spoon it over the top of the apple. Sprinkle with nibbed sugar.
3. Bake at 180°C (fan) for 25 minutes until the topping is crunchy. Serve warm, with ice cream or cream.