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    Apple, raspberry & almond crumble

    by Martha Collison


    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 65 minutes
    • Total time: 1 hour 20 minutes to 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 8


    4 Granny Smith apples
    2 tbsp caster sugar
    75ml Disaronno Originale
    150g pack raspberries

    For the topping
    100g butter, cubed
    150g plain flour
    125g light brown soft sugar
    25g ground almonds
    2 tbsp flaked almonds 


    1. Preheat the oven to 180ºC, gas mark 4. Peel and core the apples, then cut into small chunks. Place into a large ovenproof roasting tin or dish. Sprinkle over the caster sugar and liqueur. Toss well to combine, then roast for 25 minutes, or until the apple has softened slightly.

    2. Meanwhile, make the topping. Rub the butter into the flour until it starts to clump together and no large chunks of butter remain. Stir in the brown sugar and ground almonds, then mix with your hands. Set aside.

    3. Add the raspberries to the cooked apple and stir to combine, then sprinkle the crumble over the top. Scatter with flaked almonds and bake for 40 minutes before serving with plenty of custard, cream or ice cream.

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    Martha’s tip Frozen raspberries work as well as fresh in this recipe, so you can make it year round.


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