Apple marmalade crumble

Sesame cake

• 500 GRAM APPLES, peeled, cored and cut
• 250 GRAM RASPBERRIES
• 3 TBSP MARMALADE
• 100 GRAM SUGAR
• 50 GRAM FLOUR
• 50 GRAM BUTTER
• 25 GRAM SEMOLINA

• 100 GRAM BUTTER, soft
• 100 GRAM HONEY
• 225 GRAM WHOLEMEAL FLOUR
• 50 GRAM SEMOLINA
• 2 EGGS
• 50 GRAM COCONUT, grated
• 50 GRAM SESAME SEEDS
• 1/2 TSP CARDAMOM POWDER
• 1 TSP VANILLA SUGAR
• 50 GRAM BROWN SUGAR

Add 1/2 cup of water to the apples, bring to the boil and simmer for 15 minutes. Drain and add the raspberries, the marmalade and 50 gram sugar and put this mixture into a greased pie form. Rub the flour, butter, semolina and remaining sugar together to a crumby mixture and scatter this over the apples. Bake the crumble 30 minutes at 200 degrees Celsius.

"Apple crumble" in Great Britain and Ireland is the same as "apple crisp" in the USA and Canada. The crumbles can be made out of dough, with nuts, cookies, corn flakes or oat flakes. It is a recent recipe, probably from around 1924. See also recipes for apple-almond crumble and apple crumble. Cobblers and pandowdy have crumbles of a more coarse nature.

Put the butter together with the honey, the semolina and 150 gram flour and mix for a few minutes. Put this mixture in a thin layer on a greased baking tray and bake 15 minutes at 180 degrees Celsius. Beat the eggs a few minutes and add the remaining flour, the coconut, the sesame seeds, the brown sugar, the vanilla sugar and the cardamom. Spread this mixture over the baked cake and bake another 15 minutes at 180 degrees Celsius. Allow the cake to cool down a little and cut it in rectangles.

This is a Lebanese recipe. On 8 September, the Lebanese celebrate the Nativity of our Lady, the Birth of Virgin Mary. Click on culinary calendar for more links between cooking and celebrations.