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Apple, raspberry and almond crumble
INGREDIENTS:
For the apple and raspberries:
–350g (12 oz) fresh raspberries
–3 apples, peeled, cored and cubed (a mixture of Granny Smiths and Bramleys works well)
–115g (4 oz) caster sugar
–Zest and juice of 1 orange and 1 lemon
–4 cardamom pods, crushed
–100ml (3 fl oz) water
For the crumble:
–25g (1 oz) powdered milk
–25g (1 oz) powdered almonds
–25g (1 oz) rolled oats
–250g (8 oz) plain flour
–250g (8 oz) soft dark brown sugar
–1 tsp cinnamon
– tsp salt
–175g (6 oz) unsalted butter, cubed
–Custard, to serve
METHOD:
–Pre-heat the oven to 180C/350F/Gas Mark 4.
–Place the raspberries and apples in the bottom of an ovenproof casserole dish. Sprinkle with caster sugar, zest and citrus juices, cardamom pods and water.
–Make the crumble topping by blending together the dry ingredients in a food processor on a pulse action. Add the butter and continue to pulse until the mixture resembles a crumble. Scatter over the top of the apple and
raspberries, bake in the oven for
45 minutes to 1 hour, or until the
top is golden.
•Serve hot or cold with custard.
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Weather for Worksop
Sunday 12 February 2012
Today
Cloudy
Temperature: 3 C to 6 C
Wind Speed: 9 mph
Wind direction: North west
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Cloudy
Temperature: 3 C to 8 C
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