Unfortunately, we were in a bit of a rush getting out of the house with the VERY hot crumble (all wrapped up in tea towels) and then there...er...wasn't any left after we finished dessert. This picture from two weeks ago will have to do!
With thanks to Mark Bittman, for his inspirational Rhubarb Crisp recipe in the New York Times.
[edited - we tried this again using this recipe and it made a very cookie-like topping. Watch out if you're making it by weight!]
Apple & Raspberry Crumble
Raspberries (enough to cover the bottom of the pan - mine were frozen from the summer)
2 cooking apples (I used bramleys)
3/4 cup (150g) Demerara sugar
1/2 cup (60g) plain flour
1/2 cup (45g) rolled oats
8 tbs (125g) butter, diced
Preheat the oven to 190C (375F).
Put a single layer of raspberries in the bottom of your crumble dish (I used a medium-sized Le Creuset dish)
Peel, core and slice the apples, and layer them on top of the raspberries.
Mix the sugar, flour, oats and butter together (I used my fingers because I'm too lazy to wash the food processor). Sprinkle the crumble mixture onto the apples, and smush down with a fork.
Bake for 45 minutes, until the filling is bubbling.
We served it with cream because we're bad. It was far and away the best crumble I've ever had. The filling was REALLY zingy and the topping was crunchy and sweet from the oats and the sugar.
It served four of us but we all had seconds. Hey, it's fruit!
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