Ingredients
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
Crumble topping
120g cold unsalted butter, chopped
1 cup plain flour
⅓ cup CSR Rapadura Sugar
2 tsp ground cinnamon
⅓ cup coarsely chopped roasted hazelnuts
Method
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Preheat oven to 200°C.
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Crumble topping
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.
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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.
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Bake for 40 mins or until apples are tender and topping is browned. Serve crumble topped with extra raspberries and cream or yoghurt.