Recipe

Baked apples and raspberries with quinoa almond crumble

The combination of tender baked apples, tart raspberries and a wonderfully crumbly quinoa and almond topping makes this healthy fruit dish perfect for dessert, brunch or a sweet snack.

  • 20 mins preparation
  • 45 mins cooking
  • Serves 2
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Ingredients

Baked apples and raspberries with quinoa almond crumble
  • 2 (300g) pink lady apples, unpeeled
  • 50 gram fresh raspberries
  • 1 teaspoon lemon rind, finely grated
  • 2 teaspoon cane sugar
Quinoa almond crumble
  • 1 tablespoon quinoa flakes
  • 2 teaspoon white spelt flour
  • 1 tablespoon roasted almonds, coarsely chopped
  • 1/2 teaspoon can sugar
  • 1 teaspoon butter
  • pinch cinnamon

Method

Baked apples and raspberries with quinoa almond crumble
  • 1
    Preheat oven to 160°C (140°C fan-forced). Grease and line a baking tray with baking paper.
  • 2
    Meanwhile, to make quinoa almond crumble: Place ingredients in a small bowl; using your fingers, rub the mixture together for about 1 minute, or until well combined.
  • 3
    Core apples about three-quarters of the way down from stem end, making the hole 4cm in diameter. Use a small sharp knife to score around the centre of each apple. Make a small deep cut in the base of each apple.
  • 4
    Pack berries, rind and sugar firmly into apples; top with crumble topping. Place apples on tray. Bake, uncovered, for about 45 minutes, or until apples are just tender.

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