Apple, raspberry and hazelnut crumble

NOTHING says autumn in a tastier way than crumble. That hot, sweet, bubbling fruit and slightly crunchy, caramelised, buttery topping is what dark cold evenings were made for.

I like to make crumble with all sorts of fruit but the classic apple just makes sense at this time of year, when our British crop is at its best.

Adding spices, berries and nuts to this otherwise simple pudding transforms it from the comfort food of your youth to something really spectacular: raspberries work particularly well with apples, though blueberries and blackberries are good too, and hazelnuts provide a touch of toasty caramel deliciousness.

Apple, raspberry and hazelnut crumble (serves 4):

180g spelt or plain flour
110g cold butter, cubed
80g demerara sugar
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
60g hazelnuts (or nuts of your choice)
50g rolled oats
1-2 tbsp cold water
4 large cooking apples
1 tbsp lemon juice
200g raspberries
5 tbsp golden caster sugar
 

First, make the crumble. Put the flour in a large mixing bowl and rub the butter into it with your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, nutmeg, cinnamon, nuts and oats.

Pre-heat the oven to 180C. Peel and core the apples, then cut half into thin slices and half into small dice – this gives you a more interesting texture when the fruit is baked. Put the apples in a medium baking dish then toss gently with the lemon juice, raspberries and caster sugar.

Stir the cold water into the crumble mixture to give it a ‘pebbly’ texture. Scatter the crumble evenly over the fruit, then bake for 30-40 minutes or until the crumble is crunchy and golden and the fruit is bubbling. Leave to cool for 10 minutes or so before serving with cream, custard or ice cream.

• For more recipes, visit Elly’s blog: nutmegsseven.co.uk