This apple and raspberry crumble is a twist on the traditional humble apple pie.  Topped with a big scoop of vanilla ice-cream and you’ve got a winner.

You can prepare this ahead of time and then simply reheat after dinner.

 

February 20, 2018
  • 10m
  • 50m
  • 1h
  • 1

Ingredients

  • 6 green apple
  • 50 g brown or rapadura sugar
  • 1 tsp. cinnamon
  • 1 tsp. mixed spice
  • 1 c raspberries

Crumble Mix

  • 1 c plain flour (gluten-free works well)
  • 50 g rolled oats (or quinoa flakes)
  • 50 g raw sugar
  • 50 g desiccated coconut
  • 1 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 100 g butter

Instructions

  1. Preheat oven to 180ºC.
  2. Peel and cut the apples into large chunks, or slices and place into a large pot. Cover with water and simmer over low/medium heat (don't boil) until apples are just tender (this will take approx. 5 minutes from when the water comes to a simmer).
  3. Drain the water out and leave apples in the pot. Add sugar, cinnamon, mixed spice, and raspberries. Gently stir to coat the apples and place apple mix into an oven safe dish. Set aside.
  4. Now onto the crumble. Combine all the crumble mix ingredients into a bowl and mix until well combined. (If using a Thermal Cooking Device, add all ingredients and mix for 5 seconds/speed 3/reverse).
  5. Sprinkle the crumble mix over the apples and bake for 30 - 40 minutes or until nice and golden on top.
  6. Serve warm with a drizzle of fresh cream or scoop of ice-cream.

Nutrition

  • 6