Tuesday, January 9, 2007

Apple Raspberry Crumble

Adapted from Martha Stewart's Quick Cook

The good thing about this dessert is that if you have heavy cream in the refrigerator, apples in the crisper, and raspberries in the freezer, you can make a nice dessert at a moment's notice. 

Apple Raspberry Crumble
Adapted from Martha Stewart's Quick Cook 

3 Honeycrisp 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  (You can now get unsweetened raspberries individually frozen. If you use those, proceed as with fresh berries - macerate with a small amount of sugar and do not drain them.)
1 cup flour
½ cup sugar 
1 stick cold unsalted butter
¼ teaspoon grated nutmeg
Heavy Cream

Preheat the oven to 375°F.

Put the flour, sugar, and nutmeg In a bowl and mix with a fork. Cut in the butter using your fingers or 2 forks. Don't over mix it; you want it to be crumbly. 

Peel and core the apples. Cut each apple into 8 or 10 slices. Butter a shallow baking dish - a glass pie plate is fine - and arrange the apple slices, overlapping slightly, if necessary, in the dish. First, sprinkle lemon juice over the apples, then sprinkle the raspberries over the top.

With your fingers, crumble the flour-sugar-nutmeg mixture over the fruit in the baking dish, and bake until the top is golden brown. This will take about 25 minutes.

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

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