Apple and amaretti crumble with cinnamon and raisin gelato

Apple and amaretti crumble with cinnamon and raisin gelato

Mele e sbriciolata di amaretti con gelato alla cannella e uvetta


Apple crumble is a natural fit with gelato – it’s a classic dessert that everybody seems to love. I’ve added amaretti to the traditional recipe to give it more of an Italian flavour.


Quantity Ingredient
110g amaretti biscuits
95g cold unsalted butter, diced
160g plain flour
45g rolled oats
190g caster sugar
5 granny smith apples, peeled, cored and cut into small chunks
juice of 1 lemon
1/2 teaspoon ground cinnamon
1 teaspoon vanilla paste

Cinnamon and raisin gelato

Quantity Ingredient
50g raisins
200g amaretto, or enough to cover
135g caster sugar
35g dextrose
20g skim milk powder
5g carob bean powder
645g milk
165ml pouring cream
5g ground cinnamon


  1. For the cinnamon and raisin gelato, put the raisins in a small container and pour the amaretto over to cover completely. Leave to soak for at least 4 hours.
  2. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  3. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  4. Add the milk, cream and cinnamon to a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C. Remove from the heat, pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  5. Turn on your gelato maker so it begins the freezing process.
  6. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for 1 hour to harden.
  7. Drain and chop the raisins, setting aside the raisin-infused amaretto for drinking later, then add them to the gelato and mix together well. Return the gelato to the freezer until needed.
  8. Preheat the oven to 180°C.
  9. Place the amaretti biscuits in a large bowl and crush them with the end of a rolling pin to a fine crumb (alternatively, blitz them briefly to a similar consistency in a food processor). Add the diced butter, flour, rolled oats and 110 g of the sugar and mix everything together with the tips of your fingers to form a fine breadcrumb-like texture (be careful not to overwork it as you don’t want the mixture to become a dough).
  10. Place the apple chunks in a 35 × 25 cm ovenproof dish with the lemon juice, cinnamon, vanilla paste and remaining sugar and mix together well. Spoon over the crumble mixture evenly and bake in the oven for 40-45 minutes, or until the crust is golden brown and the edges of the dish are caramelised. Divide among bowls and serve with scoops of the cinnamon and raisin gelato.
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