Apple Raspberry Crumble
Serves: 4
Ready in: 60 mins +
Is there anything quite like a classic crumble?! We don't think so: try this version with apples and raspberries, and a slight toffee twist courtesy of pecans.
Ingredients:
180g plain flour (spelt works well)110g cold butter, cubed
80g demerara sugar
1 tsp ground cinnamon
60g pecan nuts (or nuts of your choice)
50g rolled oats
1-2 tbsp cold water
4 large cooking apples
200g raspberries
5 tbsp golden caster sugar
method:
- First, make the crumble. Put the flour in a large mixing bowl, and rub the butter into it with your fingertips, until the mixture resembles fine breadcrumbs. Don’t worry if there are a few bigger bits of butter visible: this adds to the texture of the crumble topping.
- Stir in the sugar, cinnamon, nuts and oats.
- Preheat the oven to 200C/400F/Gas 6. Peel and core the apples, then cut half into thin slices, and half into small dices - this gives you a more interesting texture when the fruit is baked. Put the apples in a medium baking dish, then toss gently with the raspberries and caster sugar.
- Stir the cold water into the crumble mixture to give it a 'pebbly' texture. Scatter the crumble evenly over the fruit, then bake for 30-40 minutes, or until the crumble is crunchy and golden, and the fruit is bubbling.
- Leave the crumble to cool for 10 minutes or so before serving with cream, custard or ice cream.
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