Apple, beetroot and raspberry crumble
Looking for a colourful, creative twist to the classic apple crumble? Beetroot, apple and rasberry prove to be a match made in heaven.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Spoon
- Aluminum foil
Ingredients
- 20 grams (¾oz) unsalted butter, at room temperature
- 1 tablespoon white spelt flour
- 3 large pink-skinned apples (600g), skin on, cored, sliced
- 300 grams (9½oz) fresh raspberries, plus extra, to serve
- 1 medium beetroot (beet) (150g), grated coarsely
- 1 teaspoon ground cinnamon
- 2 tablespoons honey
- Crumble topping
- 120 grams (4oz) cold unsalted butter, chopped
- 1 cup (130g) white spelt flour
- 2/3 cup (75g) firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 2/3 cup (90g) coarsely chopped hazelnuts
More Like This
Beetroot, Walnut and Apple Crumble Recipe
greatbritishchefs.com
Apple and raspberry almond crumbles
womensweeklyfood.com.au
Apple and Raspberry Crumble
allkitchencolours.com
Apple And Raspberry Crumble Recipe Recipe - Better Homes & Gardens Australia
bhg.com.au
Raspberry and hazelnut crumble recipe Recipe - Better Homes & Gardens Australia
bhg.com.au
Apple, Rhubarb and Raspberry Crumble
mindfood.com
Classic apple crumble recipe
womensweeklyfood.com.au
Apple Crumble
leafy.green