- First, make the crumble by putting the flour in a large mixing bowl and rubbing the butter into it with your fingertips, until the mixture resembles fine breadcrumbs. Don’t worry if there are a few bigger bits of butter visible – this adds to the texture of the crumble.
- Stir in the sugar, cinnamon, nuts and oats.
- Pre-heat the oven to 180C. Peel and core the apples, then cut half into thin slices and half into small dice – this gives you a more interesting texture when the fruit is baked. Put the apples in a medium baking dish then toss gently with the raspberries and caster sugar.
- Stir the cold water into the crumble mixture to give it a ‘pebbly’ texture. Scatter the crumble evenly over the fruit, then bake for 30-40 minutes or until the crumble is crunchy and golden and the fruit is bubbling.
- Leave to cool for 10 minutes or so before serving with cream, custard or ice cream.
Recipe from Elly McCausland on ao.com
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
If you have an apple tree in the garden, this tastes even better with home-grown fruit
180g plain flour 110g cold butter, cubed 80g demerara sugar 1 tsp ground cinnamon 60g pecan nuts (or nuts of your choice) 50g rolled oats 1-2 tbsp cold water 4 large cooking apples 200g raspberries 5 tbsp golden caster sugar
Time: 20 minutes Serves: 4 Nutrition: n/a