Apple and Raspberry Crumble

What can be more comforting than an apple crumble on a slow autumn Saturday? We enjoyed this seasonal treat with an afternoon coffee on our balcony, making the most of the mild october sun.






For about 5 servings

For the fruity part:
3 apples
1 tablesp sugar
1 tablesp butter
2 tablesp lemon juice
1 tablesp raisins
a pinch of cinnamon
a pinch of ground clove
about 150g frozen raspberries

For the crumble:
60g flour
50g dark brown sugar
50g ground nuts or almonds
50g butter, cut in small pieces



Preheat the oven to 190 degrees.

Peel the apples and slice them. In a saucepan, melt the butter and sugar and cook in the apples over low heat until they soften and take up a nice golden color. Add lemon juce, raisins, cinnamon, clove, raspberries, mix well and set aside.

For the crumble, mix the flour, brown sugar and ground nuts in a bowl. Rub in the butter with your fingers until you obtain a sandy and crumbly mixture.

Put the apple mix in an oven proof dish, overlay with the crumble and bake at 190 degrees for about 25 minutes. Serve warm with a side of vanilla ice cream or custard.