20g unsalted butter, at room temperature
1 tbsp plain flour
3 large (600g) Pink Lady apples, skin on, cored, sliced
300g fresh raspberries, plus extra, to serve
1 medium beetroot, grated coarsely
1 tsp ground cinnamon
2 tbsp golden syrup
Thickened cream or yoghurt, to serve
120g cold unsalted butter, chopped
1 cup plain flour
⅓ cup CSR Rapadura Sugar
2 tsp ground cinnamon
⅓ cup coarsely chopped roasted hazelnuts
Preheat oven to 200°C.
Rub butter and flour together in a medium bowl until the mixture resembles coarse breadcrumbs. Stir in sugar, cinnamon and hazelnuts. Gently press together to form small clusters of mixture.
Combine the butter and flour in a small bowl to form a smooth paste. Combine apple, raspberries, beetroot, cinnamon and golden syrup in a large bowl. Stir small dots of butter-flour paste into fruit mixture. Transfer mixture to 1.5-litre (6 cup) shallow ovenproof dish, sprinkle with crumble topping.
Bake for 40 mins or until apples are tender and topping is browned. Serve crumble topped with extra raspberries and cream or yoghurt.