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 | Apple and Raspberry Crumble | Serves 4.
Preparation time 5 minutes.
Cooking time 15 to 20 minutes.
We used the 1 litre Thermoglass™ dish, Microsafe® lid, a mixing bowl, saucepan and Decor trivet.
2 Granny Smith apples, peeled, cored and thinly sliced
1 cup frozen raspberries
1 tablespoon lemon juice
½ cup sugar
Crumble topping
1 cup rolled oats
¼ cup dark brown sugar
¼ cup desiccated coconut
2 tablespoons dried currants
90 grams butter cut into small pieces | Butter the Thermoglass™ dish (so the crumble does not stick to the sides). Mix the apples, raspberries, lemon juice and sugar together in the Thermoglass™ dish and cover securely with the Microsafe® lid, steam vent open. Microwave on high for 3 to 4 minutes or until the apple is tender.
In a mixing bowl, mix oats with sugar and coconut. Melt butter in a small saucepan and add to oats mixture. Add currants and stir with a fork. Dot over the top of the fruit in the Thermoglass™ dish and bake uncovered in a moderate oven (180°C) for about 15 to 20 minutes or until golden on top and bubbling on the edges. Rest hot Thermoglass™ dish on Decor trivet. Let sit for a few minutes for the juices to settle before serving with rich custard. Add ice cream if desired.
Click here for rich custard recipe. |
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