Apple & raspberry crumble.

I love crumble and it’s one of the recipes where you can just substitute the normal plain flour for gluten free flour (usually you have to add more liquid or use different kinds of flours etc.)

The other day I bought two tubs of raspberries as they were on offer, and my little boy chomps them like they’re going out of fashion, so I thought I’d get some apples and make a crumble. I know traditionally it’s blackberries that are put with apple, but raspberries, in my opinion, work just as well!

Here’s the recipe I use!

30g butter
5 apples (think I used braeburns)
however many raspberries you like (I used about half the tub)
2 tablespoons of caster sugar (which I didn’t have yesterday so just used soft brown)
teaspoon vanilla sugar (I reckon you could just add a couple of drops of vanilla extract instead!)

Crumble:
50g cold butter
55g caster sugar (I used granulated for this too and it was lovely and crunchy!)
110g plain flour (or gluten free)

Preheat oven to gas mark 4 (180℃)

Peel, core and slice the apples. Melt the butter in a frying pan then add the sugar, stir until sugar has dissolved, then tip in the apples and stir to coat, fry gently until they’ve gone golden. If you like them with a bit of crunch just take them off the heat sooner. I like mine soft! Tip the apples and the juices into a dish and sprinkle over the raspberries, pat down with a spoon to level the surface.

For the crumble, cut the butter into cubes. Put the flour and sugar into and large bowl, add the butter and rub together until it resembles breadcrumbs. Sprinkle over the apples and raspberries and cook for 30-40 minutes.

Delicious with ice cream, yum!

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