Apple & Raspberry Crumble with Custard or Crème Fraîche
Serves: 6
Ingredients
Recipe preparation
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350g fresh raspberries
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3 cooking apples, peeled, cored and cubed
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1 orange, zest and juice of
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115g caster sugar
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100ml water
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200g plain flour
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150g butter, diced
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75g flaked almonds
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150g brown sugar
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Custard or crème fraîche to serve
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This deliciously comforting Apple and Raspberry Crumble is best served with custard or crème fraîche.
In the kitchen:
- To make the filling: Divide the raspberries and apples between six small heatproof dishes/ramekins or place them in one large shallow pie dish. Sprinkle with caster sugar, orange zest and juice and water.
- To make the crumble: Put the flour into a large bowl with the butter. Using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs, then stir in the almonds and brown sugar.
- Scatter the crumble over the fruit filling.
- Place on the cooking grate and bake (in-direct method) on medium heat for 20 minutes until the top is golden and the apple and raspberry mixture is bubbling.
- Leave to cool slightly before serving with custard or spoonfuls of crème fraiche.