Monday, 30 August 2010

Apple and Raspberry Crunchy Crumble with Heather Honey

For the fruit

2 kg Cooking apples, peeled, cored and cut into chunks
2 punnets fresh raspberries
4 tbsp granulated sugar

For the crunchy crumble

200g plain flour
150g porridge oats (Quaker oats are best)
4 tbsp Demerara sugar
100g unsalted butter, cut to small dice
Heather honey to drizzle (or any clear honey)

Put the apple chunks, raspberries and sugar into a heavy based pan and cook over a low heat until the fruit is tender.  Transfer the fruit to an ovenproof dish.

Pre-heat the oven to 180C / 350F / gas 4

Seive the flour into a large bowl add the butter and rub in until the mixture resembles breadcrumbs, stir in the sugar and oats, mix well.  Sprinkle this over the fruit and drizzle a little honey over the top.

Bake on the middle shelf of the oven for 25-30 minutes until the top is golden brown.

Serve warm with custard or chilled crème fraiche.

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