Raspberry and hazelnut crumble recipe Recipe - Better Homes & Gardens Australia
This raspberry hazelnut crumble offers a comforting balance of flavours and textures. Top with extra raspberries and cream or yoghurt for a weeknight treat.
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.bhg.com.au.
Ingredients
- 20g unsalted butter, at room temperature
- 1 tbsp plain flour
- 3 large (600g) Pink Lady apples, skin on, cored, sliced
- 300g fresh raspberries, plus extra, to serve
- 1 medium beetroot, grated coarsely
- 1 tsp ground cinnamon
- 2 tbsp golden syrup
- Thickened cream or yoghurt, to serve
- Crumble topping
- 120g cold unsalted butter, chopped
- 1 cup plain flour
- ⅓ cup CSR Rapadura Sugar
- 2 tsp ground cinnamon
- ⅓ cup coarsely chopped roasted hazelnuts
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