Caramelised apples with raspberry served with almond crumble Recipe
Apples cooked in a home made raspberry caramel served with an almond crumble topping.
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30mins
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0mn
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0mn
- Apple(s) : 6 whole
- Frozen raspberries : 250 g
- Caster sugar : 150 g
- For the crumble
- Plain flour : 100 g
- Unsalted butter : 100 g
- Ground almonds : 100 g
- Caster sugar : 100 g
- Chopped hazelnut(s) : 50 g
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ETAPE 1
Preheat the oven to 200°C.
Mix all the crumble ingredients together with the tips of your fingers to obtain a coarse crumble. Spread the crumble on to a baking sheet and then bake for 15 minutes or until golden brown.
Peel the apples, cut into quarters and remove the core. Cut the fruit into 1cm dice.
Heat a frying pan and add the caster sugar. Melt, without stirring, to make a caramel. Add the raspberries and cook for 2 minutes. Add the apples and cook for a further 5 minutes over a medium heat.
Serve the caramelised apple with crumble sprinkled on top.
«Feel free to cook the apples in the oven - cut into slices and place in a baking dish. Cook the raspberry caramel in a frying pan and then pour over the apples. Bake in the oven for 20 minutes.»
