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Apple, raspberry & almond crumble
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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.
Martha’s tip Frozen raspberries work as well as fresh in this recipe, so you can make it year round.
Typical values per serving:
(crumble only) Vegetarian
This recipe was first published in July 2021.