INGREDIENTS
For the apple and raspberries:
350g (12 oz) fresh raspberries
3 apples, peeled, cored and cubed (mixture of Granny Smiths and Bramleys)
115g (4 oz) caster sugar
zest and juice of 1 orange and 1 lemon
4 cardamom pods, crushed
100ml (3½ 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
½ tsp salt
175g (6 oz) unsalted butter, cubed
Custard, to serve
Recipe continues
METHOD
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.