Raspberry & hazelnut crumble serves 4 prep + cook 1 hour + standing time.
20g unsalted butter, at room temperature
1 tbsp White Wings 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 CSR Golden Syrup thickened cream or yoghurt, to serve
2 tsp ground cinnamon
1/3 cup coarsely chopped roasted hazelnuts
120g cold unsalted butter, chopped
1 cup White Wings Plain Flour
1/3 cup CSR Rapadura Sugar
1. Preheat oven to 200°C.
2. 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.
3. 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 a 1.5-litre (6-cup) shallow ovenproof dish, sprinkle with crumble topping.
4. Bake for 40 mins or until apples are tender and topping is browned. Serve crumble topped with extra raspberries and cream or yoghurt.
ALSO READ: Impossible pie recipe – Bake Club Part 3