Raspberry and Apple Crumble
The crumble first came to prominence in World War II Britain. As ingredients to make pastry became scarce during rationing, the crumble due to its simple ingredients, became a popular substitute for the pie.
Don’t think that the Brits have monopoly on this yummy dessert, the Americans’ apple crisp, which is very similar to the crumble, started featuring in cookbooks as early as the 1920’s
Despite its humble origins the crumble remains a popular family dessert because it is easy to make and with such a wide array of fruits to choose from the options and combinations are endless.
Crumble is traditionally served with custard, but can just as easily be complemented with an ice cream. This crumble recipe is not very sweet and went perfectly with this decadent raspberry swirl and white chocolate ice cream.
Makes 6 individual servings
- 4 large Granny Smith apples, peeled, cored, sliced
- 1 cup frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon mixed spice
- 1 tablespoon water
- ¾ cup rolled oats
- 1/3 cup wholemeal plain flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 3 Tablespoon butter
- 1/8 teaspoon salt
- Preheat oven to 180°C.
- Combine the apples, white sugar, mixed spice and water and place in a saucepan. Bring mixture to the boil then simmer for 5-10 minutes until apples are just tender.
- Meanwhile, place the flour, brown sugar, cinnamon, salt and butter into the bowl of a food processor and process until crumbly. Stir in rolled oats.
- Place the apples in individual heat proof ramekins/dishes, split the frozen raspberries between the dishes.
- Spoon the flour mixture over the apples and press firmly with the back of a metal spoon. Sprinkle with cinnamon sugar.
- Place ramekins/dishes in oven and bake for 30 minutes.
- Serve with custard or ice cream.