Apple and raspberry crumble
A timeless dessert classic that is loved by all - there is something so divine about warm, stewed fruits with a sweet, biscuit crumble.
- 20 mins preparation
- 50 mins cooking
- Serves 6
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Ingredients
Crumble
- 1 cup self-raising flour
- 180 gram butter
- 1 cup demerara sugar
- 2/3 cup rolled oats
Apple and raspberry crumble
- 40 gram butter
- 1/4 cup caster sugar
- 5 large, peeled, cored, sliced green apples
- 150 gram punnet raspberries
- pouring custard, to serve
Method
Apple and raspberry crumble
- 1Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease an 8-cup ovenproof dish.
- 2In a small saucepan, combine butter and sugar. Stir on low heat, until sugar dissolves. When bubbling, add apples. Stir until apples are well coated. Cook 8-10 minutes, until apples are tender and golden brown. Spoon into prepared dish. Sprinkle berries over.
- 3To make crumble: Sift flour into a bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar and rolled oats.
- 4Sprinkle crumble evenly over fruit mixture. Bake 30-35 minutes, until golden. Serve warm, with pouring custard.