APPLE, RASPBERRY & COCONUT CRUMBLE

It’s an oldie, but a goodie. It’s no wonder this dessert is still around, it is simply delicious!!
Such a beautiful and VERY easy dessert to make next time you have people coming around.

Serves 8

Ingredients:

Apple filling:

• 1.2kg Granny Smith apples, peeled, cored & diced into 4cm cubes

• 1 tbsp plain flour

• 1/2 cup caster sugar

• 2 tbsp lemon juice

• 1 tsp cinnamon

• 1 cup frozen raspberries

• Butter for greasing

  Topping:

• 1.5 cups @redtractorfoods rolled oats

• 1 cup plain flour

• 1 cup brown sugar

• 1/2 tsp baking powder

• 1 tsp cinnamon

• 130g butter, softened

• 1/2 cup shredded coconut

• Pinch sea salt

Method:

1. Preheat oven to 180 degrees Celsius. Grease a 22/11 inch baking dish with butter (just rub it all over it with some paper towel).

2. For the apple filling: To a large bowl, add diced apple, plain flour, caster sugar, lemon juice & cinnamon. Mix well and then pour into greased baking dish. Scatter over frozen raspberries.

3. For the topping: To a large bowl, add rolled oats, plain flour, brown sugar, baking powder, cinnamon, sea salt & shredded coconut. Break up the butter and add to the bowl. Using your fingers combine the mix all together into clumps (like wet sand). Pour topping over the apples and spread to the edges with a spoon.

4. Bake in the oven for 30-40 minutes, until the apples are soft/cooked and the crumble mix has slightly browned and has a bit of crunch. Remove and let it sit for 10 mins, so the apples come together.
   Serve with dollop cream of vanilla ice cream.

TIP: If you want to prepare it earlier, follow all steps and bake for half the time. Remove and cover with foil. When you’re ready to serve, place it back in the oven for 20 mins (without foil) and finish the cooking process.