Method
Step 1:
Heat the oven to 170°C (fan 150°C, gas mark 3). Wash and drain the raspberries. Peel, slice & core the apples. Place the apples in a bowl with the sugar, cinnamon & water and mix together, add the raspberries then pour the mixture into a pie dish.
Step 2:
To make the crumble, sieve the flour, cinnamon and baking powder into a bowl, rub the butter in using your fingertips until it resembles breadcrumbs. Add the almonds and sugar and mix well. Sprinkle the crumble topping over the fruit and even it our with a fork.
Step 3:
Sprinkle a little bit of demerara over the top for an added crunch and bake in the oven for 35-40 minutes until the crumble is golden brown. Serve with fresh custard or a scoop of vanilla ice cream.
Ingredients
For the filling
- 500g Raspberries
- 6 Bramley apple(s) (small.)
- 25g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Cinnamon
- 2 tbsp Water
For the crumble topping
- 120g Allinson's Plain White Flour
- 1 tsp Baking powder
- 40g Butter (unsalted)
- 75g Billington's Unrefined Light Muscovado Sugar
- 50g Almonds (ground)
- 1 tsp Cinnamon
- Unrefined demerara sugar (to sprinkle)
- 120g Allinson's Plain White Flour
Recipe Reviews
Good
Delicious. Best one I have made yet. Loved the addition of almonds in the topping, made it lovely and crumbly. Definitely making it again. Thank you for sharing.
Absolutely delicious! Make sure you use the right depth of tin so that it cooks well but other than that perfect! I added oats for an extra crunch. Thanks for sharing!
Perfect! Used Gluten free plain flour and added some oats.
Loox Nice ya’ll
I cannot believe some of the dumb replies, especially the one that says the ingredient measurements make to much. USE A LARGE DISH!!!
I varied the ingredients to use up frozen fruit from the garden and included gooseberries in the fruit, used flaked almonds - lots of them and some nutmeg too.
Apply some basic common sense cooking skills = an excellent dish served with lashings of fresh double cream and a good dessert wine.
Ingredients
For the filling
- 500g Raspberries
- 6 Bramley apple(s) (small.)
- 25g Billington's Unrefined Light Muscovado Sugar
- 1 tsp Cinnamon
- 2 tbsp Water
For the crumble topping
- 120g Allinson's Plain White Flour
- 1 tsp Baking powder
- 40g Butter (unsalted)
- 75g Billington's Unrefined Light Muscovado Sugar
- 50g Almonds (ground)
- 1 tsp Cinnamon
- Unrefined demerara sugar (to sprinkle)
- 120g Allinson's Plain White Flour