This crumble was requested by my husband. He used to eat apple and raspberry pastries with his colleagues in Paris and was keen for me to make a crumble with these flavours.
To make this crumble, I adapted an apple crumble recipe from BBC Good Food. It’s best served hot from the oven and smothered with hot custard.
For the crumble topping, I used the recipe on BBC Good Food website (here is a handy link) and added half a teaspoon of ground cinnamon to the crumble mix.
For the apple and raspberry filling,
- 3 cooking apples
- 2 smaller eating apples (I used Granny Smith)
- 4 tbsp soft light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla powder
- 100g fresh raspberries
Peel and core all the apples (I like to use two different types of apple so you get a bit more texture when cooked). Roughly chop the apples (not too small so they keep some shape once cooked). Toss the apples in the sugar, cinnamon and the vanilla until thoroughly coated. Mix in the raspberries and pour into the baking dish. My dish is 25cm by 17cm.
Pour the crumble topping over the top and press down lightly. Bake in the oven for about 40 minutes at 180°C. The topping should be golden and it will smell delicious.
Serve immediately with ice cream or hot custard.
