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Apple and Raspberry Crumble

Andy Bates's fresh fruit crumble is perfect with cream or custard.

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
415g cooking apples, peeled, cored and quartered
50g sugar
1 vanilla pod, split
1 tbsp water
Handful of raspberries
150g wholemeal flour
100g rolled oats
100g margarine
60g golden caster sugar

Pre-heat the oven to 190°C. Peel and core the apples, quarter and cut into chunks. Put the apples into a pan with the sugar, split vanilla pod and water. Cook over a low heat for 5 minutes and place in a small oven-proof dish with the raspberries.

Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.

Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and apple hot.

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