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  (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

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.

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 heavy cream, you can just pour it over the top.

Print recipe.

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