Apple & Raspberry Almond Crumble

Apple & Raspberry Almond Crumble-1

I promised you crumble and here it is: Apple Raspberry Crumble made with the additions of almonds in the crumble. It’s delicious, comforting and extremely more-ish – everything that a good Winter dessert should be.

You can substitute the raspberries for strawberries, blueberries or blackberries. Alternatively, make this a regular Apple Crumble by  ditching the raspberries and adding another three apples instead.

Either way, it’s delicious. Serve it with warm custard or vanilla ice cream and you’ll have everyone begging for seconds.

Apple & Raspberry Almond Crumble-2

Apple & Raspberry Almond Crumble
Author: 
Recipe type: Dessert
Cuisine: Australian
Serves: 4-6
 
An easy and lovely Winter dessert
Ingredients
Filling
  • 700 grams apples (about 6-7 apples)
  • 1 cup frozen raspberries (or fresh if you have them)
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar
Crumble
  • 75 grams cold butter, cut into cubes
  • 1 cup self raising flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup whole almonds
Instructions
  1. Preheat oven to 200 degrees Celsius.
  2. Peel, core and quarter apples, then slice each quarter into three slices.
  3. Arrange apples and raspberries in a suitable oven-proof container and then sprinkle over cinnamon and sugar.
  4. To make crumble, process butter, flour, sugar and cinnamon until the mixture resembles breadcrumbs.
  5. Add almonds and process for a few seconds until almonds are broken up but not too fine.
  6. Sprinkle on top of fruit and bake for 30-35 minutes.
  7. Once ready remove from oven and let stand for 10 minutes.
  8. Serve with custard or cream.

 

 

Comments

  1. Ana says

    Do you mean 200 Fahrenheit, instead of Celsius? Also, would it be too much of a stretch to make these into cupcakes rather than a cake/pie? (What I’m wondering is, how many cupcakes I should expect if I decide to go that path?)

    • Christina Soong says

      Hi Ana. 200 Celsius is correct. Crumble is very different to cupcakes – the flour/fruit proportions are not the same at all, plus you need some kind of rising agent for the flour I can’t say with certainly what would happen if you tried to make this crumble into cupcakes as I’ve never tried doing it but I wouldn’t recommend it. If you’re after cupcake recipes there are some great gluten-free cupcakes in the recipe archive – maybe give one of them a go instead? Cheers.

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