Apple Mastic & Walnut Crumble
We’ve been talking a lot about flavors lately, especially the ones everyone leans toward once autumn settles in. And then Dina — whom I actually met on sharjah book fair — mentioned her fantasy apple crumble with mastic ice cream. Something about that idea stayed with me, the warmth of the crumble meeting the cold, creamy mastic… it made sense in a way you can almost taste.
But instead of making two separate things, I decided to bring the mastic into the crumble itself and let the ice cream do the cleansing — that cold, refreshing finish that balances everything. And honestly, mastic with apples and cinnamon feels like a quiet autumn surprise. The apples soften the sharp edge of the mastic, the cinnamon wraps around it, and together they turn into something a little earthy, a little floral, and really perfect for this season.
And of course, you still have the liberty to add your favorite store-bought ice cream on the side — vanilla, bouza, chocolate, cold cream… whatever feels comforting to you. So here it is.
And honestly, you’ve got the liberty to add your favorite store-bought ice cream on the side. Vanilla, bouza, chocolate, a cold cream — whatever feels right for you, whatever feels comforting. So here it is.
Yield: 3–4 servings
Ingredients
For the Crumble Topping
• 125g all-purpose flour (1 cup)
• 55g unsalted butter, cold and cubed (4 tbsp)
• 60g chopped walnuts (½ cup)
• 45g light brown sugar (¼ cup)
For the Apple Filling
• 2 tbsp unsalted butter
• 2 tbsp light brown sugar
• 1 pea-sized mastic
• 1 tbsp brown sugar (to crush with the mastic)
• ½ tsp ground cinnamon (optional)
• Pinch of salt
• 500g apples — Granny Smith or Bramley (about 3–4 medium apples / 3 cups chopped)
Method
1. Make the crumble.
Add the flour to a bowl and rub in the cold butter with your fingertips until it feels like wet sand. Stir in the walnuts and brown sugar with a fork. Keep it in the fridge while you prepare the filling — cold crumble = crisp crumble.
2. Crush the mastic.
Using a mortar and pestle, crush the mastic with 1 tablespoon of brown sugar until fine and fragrant.
3. Prepare the apples.
In a large pan over medium–low heat, melt the 2 tablespoons of butter. Add the brown sugar, the mastic mixture, cinnamon, and a pinch of salt. Stir until everything melts together, then add the apples. Cover and cook for 5–7 minutes until soft and slightly sticky.
4. Assemble & bake.
Preheat the oven to 190°C / 170°C fan / 375°F.
Spread the apples in a small casserole dish in a single layer. Scatter the cold crumble on top. Bake for 25 minutes, or until the topping turns golden brown.
Serve warm — ideally with vanilla ice cream or a spoon of cold cream.
