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- Raspberry and Apple Crumble with Almond Topping
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PrintRASPBERRY AND APPLE CRUMBLE WITH ALMOND TOPPING
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat oven to 190°C / 375°F / Gas mark 5
- Place chopped apples in a saucepan. Add orange rind and juice, mixed spice and sugar and simmer over low heat for 10 minutes or until apples have softened.
- Stir in raspberries, make sure not to crush them. Spoon fruit into an ovenproof dish and allow to cool completely.
- The Topping: Rub butter into flour until it resembles fine breadcrumbs. Stir in ground almonds, oats and sugar.
- Spoon the mixture over fruit to cover it evenly. Bake for half an hour or until topping turns golden. Serve hot with custard.
INGREDIENTS
- 4-5 cooking apples, peeled, cored and chopped
- 2 tablespoon caster sugar
- 220 grams fresh raspberries
- Finely grated rind and juice of 1 orange
- 1 teaspoon mixed spice
The Topping
- 100 grams plain flour
- 100 grams ground almonds
- 100 grams unsalted butter, cut up into small pieces
- 50 grams rolled oats
- 75 grams light brown sugar
3 comments for “Raspberry and Apple Crumble with Almond Topping”
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