Apple, beetroot and raspberry crumble | Women's Weekly Food
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.
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
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