Apple and Raspberry Crumble
A bowl of comforting dessert in cold weather is what you need. This apple and raspberry crumble will tick that box. Packed with fruits and superfoods, you can enjoy this after-meal pudding as a treat without guilt.
Servings: 10
Equipment
- Casserole dish.
- Oven
Ingredients
- 1.8 pounds apples Granny Smith
- 5-6 ounces raspberries fresh or frozen
- 3 tablespoons ready-made tinned caramel optional, see the notes
- ½ cup butter cut into small pieces
- 4 tablespoons sugar preferably demerara sugar
- 1 teaspoon vanilla extract
- 1 cup oats
- 1 ¼ cup plain flour
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 tablespoon chia seeds
- ¼ teaspoon cinnamon powder optional
Instructions
- Grease a medium-size baking dish with butter.
- Peel, core, and cut the apples into cubes.
- In a small saucepan, melt 1 tbsp of butter and the caramel. If you don’t use ready-made caramel, melt 3 tbsp butter with 2 tbsp sugar until the sugar is dissolved and caramelized.
- Put the apple cubes in the melted caramel, stir and make sure all pieces are coated with the sugar. Leave to cook at low heat for about 10 minutes.
- When the apples are done, pour them in the greased dish and spread evenly. Scatter the berries on the top.
- Or, you can peel, core and grate the apples. Add in a tablespoon of sugar and cinnamon. Stir well. Place the apples in a greased ovenproof dish. And add in the berries all over the apples.
- Preheat the oven at gas 3.5/ 330℉/ 170℃.
- In the meantime, rub the butter with the flour between your fingertips until it resembles breadcrumbs. If you wish, you can use the food processor to speed up the process. Blitz the butter and flour just until they look like fine breadcrumbs. Take care not to blitz too much nor too long. Or you will get a dough instead of the crumbs.
- Then add in the 4 tablespoons of sugar, the cinnamon, and all the seeds to the flour mix. Stir until all mixed well. Don’t try to make them stick together though. The mixture should stay crumbly.
- Lastly, put the flour mix on top of the fruit. Spread it evenly until it fully covers the dish. Then gently press the surface with the back of a spoon until the top looks firm.
- Bake the crumble for about 45 minutes or until it looks golden and crispy.
- Enjoy the crumble with a dollop of vanilla ice cream, or pour it with delicious homemade custard. You can also have it with ready-made custard. It doesn’t matter as long as you enjoy it.
Notes
- I personally prefer Granny Smith apples, but you can use any type of crispy apples that you like. You can choose Cox, Gala, or Pink Lady. Just make sure to reduce the sugar when cooking the apples and squeeze in around 1-2 tbsp of lemon juice, if your chosen apples taste sweet.
- Although I put ready-made caramel in the ingredients, you can always substitute with 2 tbsp butter + 2 tbsp sugar. Melt the butter, and put the sugar until all dissolved and caramelized. Then follow the next steps of the method.
- You can substitute Oats with other types of grain flakes such as Barley, Rye, or Spelt. I’ve done it, the crumble tasted equally nice.
- Feel free to choose any seeds you like. You can also replace it with coconut flakes or nuts if you prefer. I’ve personally tried Sunflower seeds, Pumpkin seeds, Chia seeds, Sesame seeds, Coconut flakes, Almonds, and Brazil nuts. Just make sure the measure is the same as the one you substitute with.
- If you use nuts, chop them into small pieces.
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 38g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 225mg | Fiber: 5g | Sugar: 18g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.