Apple and raspberry crumble with oatmeal topping – detailed cooking recipe. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Filling
- 1.5 kg apples
- 2 tbsp. raspberries
- 3 tbsp. l granulated sugar
- 2 tbsp. l flour
- 1 tsp vanilla extract
- A pinch of each nutmeg, cinnamon, salt
- 2 tbsp. l cold butter, chopped into small pieces
Cramble Topping
- 1/2 tbsp. oatmeal
- 7 tbsp. l butter softened, plus more for baking
- 3/4 Art. flour
- 1/2 tbsp. brown sugar
- A pinch of salt
- 3/4 Art. chopped walnuts
Recipes with similar ingredients: apples, raspberries, walnuts, Hercules flakes, brown sugar, vanilla extract, nutmeg walnut, cinnamon
Recipe preparation:
- Topping: mix oatmeal, flour, brown sugar and salt in a bowl. Add the walnuts. Stir the mixture with your hands. Make the filling: peel the apples and cut into small pieces. Mix with raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
- Transfer the filling into the prepared form and distribute on top 2 tbsp. l (30 gr.) Butter. Squeeze a handful of crumbling mixture and spread on top. Bake until golden and appear bubbles, 40 to 45 min. Cool for 10 min. before serve. Garnish with whipped cream or a scoop of ice cream. you can put raspberry filling on the base to get beautiful edging from shortcrust pastry: Raspberry crumble with shortcake the test.
