Description
apple pear and raspberry crumble
Ingredients
Scale
- 3 granny smith apples, cored and thinly sliced
- 2 pears, cored and thinly sliced
- 250 grams raspberries
- 3/4 cup (130 grams) brown sugar
- 2 tablespoons vanilla bean paste (or extract)
- 1 1 /2 cups (225 grams) wholemeal plain flour
- 1 1/2 cups (135 grams) rolled (traditional) oats
- 1 teaspoon cinnamon, ground
- 180 grams butter, chopped
- pinch of salt
Instructions
- Preheat oven to 180 C (350 F). Place sliced apple, pears, raspberries, 1/4 cup brown sugar and 1 tablespoon vanilla bean paste into a large bowl. Stir to combine and pour into a 30 cm wide pie dish.
- To make the crumble topping – place the flour, oats, cinnamon, butter, 1/2 cup brown sugar and 1 tablespoon vanilla and pinch of salt into a large bowl. Using fingertips to work the butter into the mixture until it resembles wet sand. Sprinkle crumble layer over the fruit.
- Pop the pie dish onto a baking tray. Loosely cover with aluminium foil (try not to let the foil touch the crumble topping). Bake for 30 minutes or until fruit is tender. Remove foil and cook for another 7-10 minutes or until the crumble topping is golden. Serve warm with a dollop of greek yoghurt or ice cream. Enjoy x
- Prep Time: 15 mins
- Cook Time: 40 mins