Apple & Raspberry Crumble

People love the classic apple and blackberry but with raspberries in the freezer, I adore this variation on the traditional throughout the winter months. I always make triple the crumble mix so I have plenty left to use in order to put a quick pud together in a jiffy!

Ingredients

Crumble mix for 18 (3 serves 6 crumbles!):

100g Oats

575g plain flour

450g soft brown sugar

225g cold salted butter cut into cubes

 

Fruit for a serves 6 crumble:

4 medium sized eating apples (braeburn or similar)

125g frozen raspberries

40g caster sugar

 

Method

For the crumble, put all of the ingredients into a food processor and blitz together until fully combined and no butter lumps left. Set aside. Put 2/3 of the mixture into a freezer bag and label - freeze for another time.

Preheat the oven to 160C fan.

Peel, core and chop the apples, put into your crumble dish (c. 30cm x 15cm ceramic dish). Sprinkle the raspberries and sugar on top.

Now evenly sprinkle the crumble mixture on top making sure the fruit is well covered

Bake for 40 minutes until you can see the fruit bubbling up in places through the crumble topping.

Allow to stand for 5 minutes and serve with ice cream.

 

Top Tips:

• When you want to make a crumble again, prepare the fruit as above, sprinkle over a bit of sugar, take the crumble mix out of the freezer (no need to defrost!) and sprinkle on top of the fruit.
• For sour fruit like rhubarb, damsons or under ripe plums you will need to double the sugar. Spices are always lovely - ginger or cinnamon work beautifully

 

As always, we love to see your delicious bakes. Be sure to share with us @byruby!