Skip to main content

Apple Raisin Crumble













Having some left-over Green Apples from baking the Apple Walnut Yoghurt Cake, I baked this and while making it, can't help reminiscing of my nieces in Aloha and Aussie land, they'll only be too glad to whack this up for me.



Recipe for Apple Raisin Crumble

Ingredients :
  • 3 to 4 Green Apples
  • 80 gm Walnuts/Mixed Nuts coarsely chopped
  • 150 gm Plain Flour
  • 120 gm Brown Sugar
  • 1/2 Teasp. Cinnamon
  • 100 gm Butter/Margarine cut into small pieces
  • 20 gm Raisins
Method :
1. To prepare the crumble - Mix the nuts, flour, sugar and cinnamon in a large bowl. Add the butter and rub in with fingertips until mixture resembles breadcrumbs. Set aside.
2. Peel, core and slice apples.
3. Arrange in an oven dish, sprinkle the raisins on top.
4. Sprinkle the crumble on the apples and raisins, but do not smoothen the crumble.
5. Bake in the preheated oven @ 350 deg.F/180 deg.C for about 45 minutes - until golden brown on top.
6. Serve warm with ice cream, cream, custard or even a nice cup of hot tea.

Page copy protected against web site content infringement by Copyscape
Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more