03 August 2014

Apple & Raspberry Crumble



Sunday lunch on a Winter’s day & a sudden hankering for crumble.  What’s not to love about a fruity delight topped with crunchy, toasty, nutty crumble & sticky & sweet juices bubbling up & over? Warm, sweet & terribly comforting topped with a billowy dollop of whipped cream it is most definitely terribly moreish.  So when I say serves 4, perhaps that is 3 or even 2....

A fruity little crumble can be whipped up in no time at all really, with whatever fruit is in season or frozen.  I felt like a little raspberry to brighten up this crumble alongside the apple & being in the depths of winter here in New Zealand there are none so a packet of frozen raspberries was just the trick to allow us a little taste of Summer.


This crumble is not overly sweet as I’m not a fan on overly sweet & not so keen on overloading with sugar either for that matter.  So if you feel it is not quite sweet enough feel free to add a little more sugar.  Rather than just flour & sugar I love the extra texture & crunch the rolled oats & nuts deliver on top.  You could whiz the butter & flour in a food processor,  but then you would have to wash said food processor & it can make for a very fine crumble, a little too fine for me so I prefer to rub by hand.  For me crumble should be a little rustic with little toasty nuggets here & there giving that wonderfully crunchy toppingit's those crunchy bits that are the best bits! I'll always go for the toastiest most crumbly bit of crumble.


Apple & Raspberry Crumble

*this is a humble crumble so feel free to mix it up with whatever you have on hand.  A little vanilla would work with the fruit & crushed hazelnuts in the topping. This is for 3-4 depending on how hungry & how many you are feeding.  Just up the quantities if you’re feeding pudding lovers or a crowd.

Serves 4

Ingredients

Juice & zest of 1 lemon 
3 medium apples
2 cups frozen raspberries, thawed
Zest of 1 orange
1/4 cup coconut sugar or soft brown sugar

For the crumble 
4 tbsp spelt flour, or plain white flour is fine too
50g butter, cold & cut in to cubes
Pinch salt
1/4 cup coconut sugar or soft brown sugar
4 tbsp rolled oats
4 tbsp flaked almonds

Directions

Pre-heat oven to 180C/350F

Zest & juice the lemon in to a medium sized bowl.  Doing this first means we can throw the apples in there & they won’t go brown.  Peel, core & chop the apple in to 1cm cubes & add to the bowl with the lemon zest & juice.  Add the raspberries, orange zest & sugar & mix it all gently together.  Place the fruit in a medium sized pie dish.


Place the flour & butter in a medium sized bowl & rub together between your fingers until you have a mixture resembling coarse crumbs.  Add the salt, sugar, rolled oats & almonds & give it a good stir to mix everything together. 

Sprinkle the crumble over the top of the fruit, piling it a little higher in the  middle leaving an all important little space for all those lovely juices to bubble up & through.


Place in the oven for 25-30 minutes until the juices are bubbling up & the crumble is golden & toasty.  Let it cool a little for a few moments.  Serve with a dollop of whipped cream or ice cream whichever takes your fancy.


Enjoy!

8 comments:

  1. Mmm, love raspberries in a crumble. In fact, love crumbles and agree about preferring the coarser crumble.

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    Replies
    1. Thanks Lesley, today's actually a day that crumble would be perfect!

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  2. Lovely classic combo - a spot of brightness on a winter table.

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    1. Thanks Rachel, And it is almost the Spring table!

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  3. This describes my perfect kind of crumble although we ditch the flour these days and add ground almonds instead.

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    1. Thanks Julie, ground almonds….love that idea must try it the next time.

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  4. These is totally ridiculous and utterly amazing and I am drooling over these mouthwatering pictures.. yum yum yum!
    http://duetbakeryny.com/ourbakery/

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    Replies
    1. Thanks Bella, so glad you like :)

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