Apple and raspberry crumble with oatmeal and nut topping

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 6 – 8

Apple and raspberry crumble with oatmeal and nut topping - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

1.5 kg of apples
2 cups of raspberries
3 tbsp. granulated sugar
2 tbsp. flour
1 teaspoon vanilla extract
A pinch each of nutmeg, cinnamon, and salt
2 tablespoons cold butter, cut into small pieces

Crumble topping

1/2 cup oatmeal
7 tablespoons softened butter, plus more for baking
3/4 cup flour
1/2 cup brown sugar
A pinch of salt
3/4 cup chopped walnuts

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: apples, raspberry, walnuts, rolled oats, brown sugar, vanilla extract, nutmeg, cinnamon

Cooking the dish according to the recipe:

Make the toppingCombine the oats, flour, brown sugar, and salt in a bowl. Add the walnuts. Mix the mixture with your hands.

Make the fillingPeel the apples and cut them into small pieces. Mix them with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon, and salt in a large bowl.
Transfer the filling to the prepared pan and spread 2 tablespoons (30 g) of butter on top. Scoop out a handful of the crumble mixture and spread it over the top. Bake until golden brown and bubbly, 40 to 45 minutes.

Chill for 10 minutes before serving. Garnish with whipped cream or a scoop of ice cream.

You can spread the raspberry filling on the base to create a beautiful shortcrust pastry border: Raspberry crumble with shortcrust pastry.

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / / Food Network - recipes / American cuisine

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