Apple and Raspberry Crumble
Apple and Raspberry Crumble
Raspberries are one of my favourite berries. They have a short season and short shelf life. As imports get easier, they become available almost the whole year around. When they are cheaper, mixing them with apples in a pie or crumble, gives the dish an extra dimension. Amount of crumble can be a little more or less, depending upon how much you like the it. Although crumble is easy to make, you can buy it ready made in packets, making this dish very, very easy and quick.
Serves 6.
Ingredients
- For the fruit mix
- 2 cooking apples (500 gm). If you do not have cooking apples, use any apples that you have. I often make it with ordinary eating apples.
- 1 punnet or 200 gm. raspberries. The amount can be a little more or a little less
- Juice of 1/2 a lemon
- 1/2 tsp. cinnamon powder
- 2 tabsp light brown or white sugar.
- For making crumble (or use one 250 gm packet of crumble mix)
- 200- 250 gm. white flour or maida
- 125 gm. unsalted butter, cut into small pieces, at room temperature
- 100 gm. rolled oats. If you do not have them, use all white flour (100 gm.)
- 3-4 tbsp. light brown sugar, adjust to taste.
- To serve
- Custard or vanilla ice-cream or double (heavy) cream
Instructions
- Peel, core and chop apples into 1-2 inch pieces. Place in a microwave oven suitable bowl. Squeeze lemon juice on top and stir it in. This is to stop discolouration of apple.
- Add cinnamon powder and stir it in.
- Cook covered in a microwave oven, for 3-4 minutes.
- Add sugar and stir it in.
- Add raspberries to cooked apples and mix.
- Spread the fruit mix out in a pie dish.
- Turn the oven on to 375°F/ 180°C (10°C less in fan oven) or Gas mark 4-5.
- Place flour and butter in a bowl and rub with your fingers, until the mixture looks like bread crumbs. Alternatively, you can mix these in a food processor by pulsating a few times, until the mix looks like crumbs.
- Add oats and brown sugar. Mix well using your fingers.
- Cover the fruit with crumble mix evenly and lightly on top of the fruit, covering it completely.
- Bake for 30-35 minutes, until the topping looks golden brown and a few bubbles of fruit juice are seen rising through the crumble in a few places.
- Serve hot with fresh custard or double cream or vanilla ice-cream.