Name: Apple, beetroot and raspberry crumble
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 20 grams (¾oz) unsalted butter, at room temperature; 1 tablespoon white spelt flour; 3 large pink-skinned apples (600g), skin on, cored, sliced; 300 grams (9½oz) fresh raspberries, plus extra, to serve; 1 medium beetroot (beet) (150g), grated coarsely; 1 teaspoon ground cinnamon; 2 tablespoons honey; Crumble topping; 120 grams (4oz) cold unsalted butter, chopped; 1 cup (130g) white spelt flour; 2/3 cup (75g) firmly packed brown sugar; 2 teaspoons ground cinnamon; 2/3 cup (90g) coarsely chopped hazelnuts

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.

Skip to Recipe

Serves 4

Prep

20M

Cook

40M

Total

Looking for more sweet fruit crumbles?

Ingredients

20 grams (¾oz) unsalted butter, at room temperature

1 tablespoon white spelt flour

3 large pink-skinned apples (600g), skin on, cored, sliced

300 grams (9½oz) fresh raspberries, plus extra, to serve

1 medium beetroot (beet) (150g), grated coarsely

1 teaspoon ground cinnamon

2 tablespoons honey

Crumble topping

120 grams (4oz) cold unsalted butter, chopped

1 cup (130g) white spelt flour

2/3 cup (75g) firmly packed brown sugar

2 teaspoons ground cinnamon

2/3 cup (90g) coarsely chopped hazelnuts

Method

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.
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.

Instagram Facebook

Ingredients

Method

Apple, beetroot and raspberry crumble

Crumble topping

Related stories

About your privacy