Apple, beetroot and raspberry crumble

Looking for a colourful, creative twist to the classic apple crumble? Beetroot, apple and rasberry prove to be a match made in heaven.

Looking for more sweet fruit crumbles?


Crumble topping


Apple, beetroot and raspberry crumble

1.Preheat oven to 200°C/400°F.
2.Make crumble topping.
3.Combine butter and flour in a small bowl to form a smooth paste. Combine apple, raspberries, beetroot, cinnamon and honey in a large bowl. Stir small dots of butter flour paste into fruit mixture. Transfer mixture to a 1.5-litre (6-cup) shallow ovenproof dish; sprinkle with crumble topping.
4.Bake for 40 minutes or until browned (cover with foil during cooking, if it starts to overbrown). Stand for 5 minutes. Serve topped with extra raspberries.

Crumble topping

5.Rub butter and flour together in a small bowl until mixture is coarse. Stir in sugar, cinnamon and hazelnuts. Gently press together to form small clusters of mixture.

Serve with vanilla ice-cream or Greek-style yoghurt.


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