Firstly...let me apologise for the rubbish photos. It turns out photos of puddings aren't the priority when 3 hungry boys and two adults are around. You'll see from the recipe for Chocolate & Brioche pudding that I don't learn my lesson either! However, this is a lovely, simple crumble recipe made a bit more exciting with oats and brown sugar for an extra crunchy, caramelly topping.
This easily serves 8 so we often have some left in the fridge for, you know, emergencies and stuff.
6 x large cooking apples, sliced
550g raspberries
3 tbsp caster sugar
for the topping...
300g plain flour
150g butter, softened
60g caster sugar
50g dark brown sugar
100g porridge oats
Preheat your oven to 180C.
In a large baking dish mix your sliced apples and raspberries (no need to cook them first, just make sure your apple slices are fairly thin - as in about 2-3mm) and sprinkle over the caster sugar. It might be worth having a taste of your raspberries as if they are especially tart you may wish to add extra sugar. However, do remember the topping is very sweet and one of the lovely things about crumble, at least to my mind, is the contrast between sweet and sharp.
in a separate bowl make your topping. Using your fingers, mix together the flour, butter and sugars until they resemble crumbs. I quite like to leave the occasional chunk of brown sugar to melt and give that gorgeous caramel flavour. Stir in the oats and then pour over the fruit mix.
Bake for 30-40 minutes or until the top is golden brown and the fruits can be seen bubbling beneath.
