A delicious dessert using stewed apples and tart raspberries topped with a lovely buttery almond crumble.
Pre-heat oven to 180°C/350ºF/Gas Mark 4.
Place the raspberries and apples in the bottom of an ovenproof casserole dish. Sprinkle with caster sugar, zest and juices, cardamom 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 bake in the oven for 45 minutes to 1 hour, or until the top is golden.
Serve the apple, raspberry and almond crumble hot or cold with custard.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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