Sunday, October 10, 2010

Apple Raspberry Crumble with Oat Almond Topping

For the Topping:
2-3 Tbsp unsalted butter, softened, plus more for the baking dish
1/2 cup rolled oats
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
Pinch of salt
1/4 cup chopped almonds

For the Filling:
3-4 apples, peel and cut into small cubes
12-15 raspberries
2 Tbsp granulated sugar
2 Tbsp flour
Pinch of cinnamon
Pinch of salt
1-2 Tbsp cold unsalted butter, cut into small pieces

Preheat the oven to 375 degrees. Butter four ramekins.

Make the topping: Mix oats, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.

Make the filling: Toss apples with the raspberries, granulated sugar, flour, cinnamon and salt in a large bowl.

Transfer the filling to prepared ramekins. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.

Let sit 10 minutes before serving. Top with fresh raspberries.

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