Name: Raspberry and hazelnut crumble
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
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

Raspberry and hazelnut crumble

A warming crumble with extra crunch.

Serves 4

Prep

20M

Cook

40M

Total

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An old-fashioned comforting dessert with a perfect balance of flavours and textures. The roasted hazelnut adds extra crunch!

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

Preheat oven to 200°C.

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.

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.

You might also like:

Classic apple crumble

Apple berry crumble

Healthier apple berry crumble

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