Name: Apple and raspberry crumbles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 medium green apples (600g), chopped coarsely; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1/4 cup (55g) firmly packed light brown sugar; 2 teaspoon mixed spice; 2 tablespoon water; 500 gram (1 pound) frozen raspberries; 125 gram (4 ounces) scotch finger biscuits, crumbled

Ingredients

4 medium green apples (600g), chopped coarsely

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1/4 cup (55g) firmly packed light brown sugar

2 teaspoon mixed spice

2 tablespoon water

500 gram (1 pound) frozen raspberries

125 gram (4 ounces) scotch finger biscuits, crumbled

Method

1.Preheat oven to 220°C.

2.Cook apples, rind, juice and sugar in large frying pan until apples begin to caramelise. Stir in spice, the water and raspberries.

3.Divide mixture into four 1-cup (250ml) shallow ovenproof dishes; top with biscuit crumbs. Place dishes on oven tray.

4.Bake crumbles about 10 minutes or until heated through.

This recipe used granny smith apples. You will need two large lemons for the rind and juice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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