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Porthminster Beach Cafe - New Season Apple Crumble

Posted on 5th September 2013 by ewwwebdev There have been 0 comments

This is the ultimate apple crumble to help you make the most of this year's glut, courtesy of Michael Smith, executive chef at Porthminster Beach Café.


Poaching Liquid

  • 200ml Polgoon Cider (or similar good quality light local cider)
  • 150ml Apple Juice
  • 35g Vanilla sugar


  • 4 Apples – peeled and cored.
  • 75g Raisins
  • Weak Earl Grey
  • Granola
  • 90g oats
  • 75g chopped almonds
  • 15g sesame seeds
  • 15g poppy seeds
  • 15g chopped walnuts
  • 15g macadamia nuts
  • 24g light brown sugar
  • ¼ tsp ground cinnamon
  • 1/8 tsp salt


  • 36g fruit puree
  • 20g sugar syrup
  • 16g honey
  • ½ tsp veg oil



To prepare, soak 75g of raisins in Earl Grey for an hour or so.

Heat all ingredients for the poaching liquid together until the sugar dissolves.

Add the apples (in quarters) to the poaching liquid, and heat gently on the stove for 15 minutes.

Separate the apples and the poaching liquid.

With the poaching liquid, make syrup by adding sugar syrup and honey.

Cube the apples into little pieces, put this in your serving dish and then sprinkle the earl grey-soaked raisins on top. Generously coat the apple mixture with the syrup, retaining a little extra to serve.

Combine all dry ingredients.

Generously layer this on top of the apple and raisins.

Bake in the oven at 100 degrees until golden & crunchy.


To Serve:

Once slightly cooled, scoop the mixture into bowls and serve with homemade custard or vanilla ice cream. Drizzle a little of the syrup to finish.


Serve With:

Gruner Veltliner Eiswein, Josef Ehmoser

Opulent & intense dessert wine, with concentrated flavours of apricot jam, ginger and honey.



This post was posted in Seasonal Menu Matching, Autumn

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