Tuesday, April 10, 2012

Apple Raspberry Crumble

Apple Raspberry Crumble01

After having taken a course of antibiotics for flu a few weeks ago, I found that not only was the medication really good to help kill the bad bacteria, sadly, but also my appetite. I understand yoghurt provides probiotics, known as good, friendly bacteria that’s beneficial for our digestive system. Too bad, I’m not quite into the blank and tangy taste of this dairy product. So, I headed over to make this apple raspberry crumble to entertain my taste bubs as well as boost my digestive health. This apple raspberry crumble is pure enjoyment with a balanced sweet and sour taste, with chunks of lightly sweetened apples, blended with crisp crumbles. By adding all these extras, it turned the boring yoghurt into an amazingly wonderful treat.

The “crumble” is one of the popular, simple baked desserts. Simply mix the flour, sugar and butter, then pop in the oven and bake until the mixture turns crisp. It perfectly goes with any fresh or frozen fruits.

Apple Raspberry Crumble02

Apple Raspberry Crumble (Printable recipe)
By Christine's Recipes
Prep time: 15 mins
Cook time: 15 mins
Yield: 3 to 4serves

Ingredients:
  • 2 apple, green or red as you like, diced
  • 2 Tbsp caster sugar, or to taste
  • 4 Tbsp water
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp cinnamon, optional
Sauce ingredients:
  • 100 gm raspberry, fresh or frozen
  • 1 Tbsp caster sugar
Crumble ingredients:
  • 100 gm plain flour
  • 3 Tbsp brown sugar
  • 1/2 tsp baking powder
  • 3 Tbsp rolled oats
  • 60 gm butter, chilled and diced
  • yoghurt, to taste

How To Make Crumble

Method:
  • Preheat oven to 180C/356F.
  • Use a small saucepan, put diced apple, sugar, water, lemon juice and cinnamon and mix well. Cook over low heat until the sugar is dissolved completely and the apple turns soft. Transfer into a bowl. Let it cool down.
  • Put raspberry and sugar into the saucepan. Cook over low heat until sugar is completely dissolved and raspberry starts to break down. Remove from heat. Let cool. Pass raspberry mixture through a sieve to strain the seeds if you like.
  • In a large mixing bowl, combine flour, brown sugar, baking powder and oats well. Use your fingertips to rub butter into the flour mixture until the mixture resembles coarse breadcrumbs. Transfer the mixture on a baking tray lined with baking paper. Spread evenly. Bake in the preheated oven for about 15 to 20 minutes. Remove from oven. Loosen it up with a fork. Carefully transfer the crumbles with baking paper onto a wire rack and let cool completely.
  • To serve, spoon raspberry sauce, cooked apple dices into individual glasses. Add yoghurt, Sprinkle the crumble mixture over. Enjoy!
Apple Raspberry Crumble03

Notes:
  • While baking crumbles, don’t leave it unattended as it’s easily burnt due to the sugar mixed in. Make sure not to spread the crumble mixture too thin. It will help prevent from burning easily.
  • While cooking the apples, by adding a little of lemon juice, the apple dices won’t turn black easily. If using green apples, or enough sourness, you can skip the lemon juice anyway.

19 comments :

  1. This looks scrumptious :)

    ReplyDelete
  2. What do u mean by rolled oats and is there any other fruits that can be used other den raspberries?

    ReplyDelete
  3. Is rrolled oats and normal oats the same? Can fruits other den raspberries be used?

    ReplyDelete
  4. @Anonymous
    You can browse detailed info about rolled oats here.
    You can use any fruits you like.

    ReplyDelete
  5. This looks delicious and great for a guilt-free dessert. I've always wanted to eat yoghurt but can't because of the milk. Is there a brand of yoghurt you would recommend for those of us who are lactose intolerant or a substitute for the yoghurt?

    ReplyDelete
  6. Mmm.. a mouth watering dessert. Love it!!

    ReplyDelete
  7. @Fahm
    You asked a million-dollar question. :)
    I came across a lady at Aldi the other day, choosing a yoghurt maker. She told me she could make her own yoghurt using soy milk as she couldn't take those made by milk sold at supermarkets. Wonder if it can help. I'm no expert, just a sharing.

    ReplyDelete
  8. This lovely dessert just comes at the right time -already 27C today. Besides, it is pretty natural and no-so-sweet, isn't it!

    ReplyDelete
  9. This dessert looks so delicious and not hard to make. I'm definitely going to try making this myself.

    ReplyDelete
  10. oh YUMmMMM! I love the look of this.

    ReplyDelete
  11. the part where you put raspberry and sugar into the saucepan, isit double boiling or just put it directly in water or without water? thanks

    ReplyDelete
  12. @Anonymous
    I cooked the raspberry and sugar in a small saucepan on direct heat, not a double boiler. Just simmer to help sugar dissolve easier.

    ReplyDelete
  13. what a great treat to awaken the taste buds =)

    ReplyDelete
  14. You have also up my appetite with this crumble. Hope you have fuly recovered (appetite included).

    ReplyDelete
  15. @Christine Ho This is great to know, had no idea there's such a thing as a yogurt maker!

    ReplyDelete
  16. Wow! This is incredible! We made this recipe for our catering. Every one loves the taste we placed our dessert in Hexagon Glass to make them more stylish. Thank you for your awesome idea.

    ReplyDelete
  17. I just discovered
    your site but I am
    already fallen in
    love with it!!

    Newest fan here c:
    Great pictures as
    well, they are very
    sharp!

    xx

    ReplyDelete
  18. Hi Christine
    How are you? May I know whether can I make the crumble in advance and into an air tight container?
    Thanks.
    Caroline

    ReplyDelete
  19. @Caroline:
    Sure, the crumble can be made in advance and store in an air tight container. Just in case, the crumble turns soft, you can just pop them in a warm oven and heat it up again to get rid of the moist, they will become crunchy again.

    ReplyDelete