Tuesday, January 9, 2007

Apple-Raspberry Crumble

Adapted from Martha Stewart's Quick Cook

The nice thing about this dessert is that if you can't get fresh raspberries, you can use frozen.  It is very easy, very pretty, and very good.

3 granny smith apples
Juice of 1 lemon
1 pint fresh raspberries, macerated with a very small amount of sugar for about a half hour or 1 10-ounce container frozen raspberries (with sugar), thawed and drained
1 cup flour
½ cup sugar
1 stick unsalted butter
¼ teaspoon nutmeg

Preheat the oven to 375 degrees. Peel and core the apples. Cut each apple into 8 or 10 slices. Butter a shallow baking dish (a pie plate is fine), and arrange the apple slices, overlapping slightly if necessary, in the dish. Sprinkle lemon juice over them. Sprinkle the raspberries over the sliced apples.

In a bowl mix the flour with the sugar and the nutmeg. Cut in the butter using your fingers or 2 forks. Crumble this mixture over the fruit in the baking dish, and bake for 25 minutes or until the top is golden brown.

Serve with softly whipped cream or vanilla ice cream. If you happen to have some particularly delicious heavy cream, you can just pour it over the top.

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