Thomasina Miers’ recipe for brown butter apple crumble cake | The new flexitarian

Make use of seasonal apples with this cake/crumble hybrid packed with traditional spice and a burnished, buttery finish – and there’s an easy vegan switch, too

We are having a bumper year for apples. Whenever I’m driving outside London, I find myself in local farm shops seeking out boxes of beautifully named ribston pippins, lord lambournes or blenheim oranges. Today’s crumble/cake hybrid is wonderful with the fruit’s sweet, sharp notes alongside a nutty sponge seasoned with savoury burnt butter and the gentle aromatics of cinnamon and cardamom.

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