GINGER APPLE & RASPBERRY CRUMBLE WITH CINNAMON CREAM

Ingredients

6 Granny Smith apples, peeled, chopped and stewed until soft
1 bag frozen raspberries
½ Cup Plain Flour
½ Cup Rolled Oats
1 Tbsp of Ground Ginger
½ Tsp of Ground Cinnamon
¼ Cup Brown Sugar
1/3 Cup Desiccated Coconut
90g Butter, chopped

Ingredients for Cinnamon Cream

1 Tbsp of ground Cinnamon
1 Tbsp Castor Sugar
600ml thickened cream

 

Method

  1. Pre-heat oven to 180 degrees
  2. Combine flour, oats, sugar, coconut and Cinnamon
  3. Use fingertips to rub in butter into mixture until it resembles coarse breadcrumbs
  4. In a separate bowl, combine apple, raspberries and Ginger until well combined
  5. Pour fruit mixture into a baking dish, and top with crumble mixture
  6. Bake for 25-30 minutes
  7. Serve warm, topped with Cinnamon Cream

To make Cinnamon Cream:

  1. Use electric mixer to beat cream until soft peaks start to form.
  2. Slowly add castor sugar and cinnamon and keep mixing until firm peaks form whilst being careful not to over-beat (if over-beaten, cream will become lumpy and butter-like)

This recipe can also be served with vanilla ice cream or with Greek Yoghurt.


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