Apple Rasperry Crumble

| Next >>

Title: Apple Rasperry Crumble
Yield: 1 Servings


3 Granny Smith apples
1 Lemon
10 oz Frozen raspberries
1 c Flour
1/2 c Sugar
1/2 c Unsalted butter
1/4 ts Nutmeg

Here's a simple Martha Stewart recipe for:

Preheat oven to 375 degrees. Peel and core apples and cut each into 8 to 10
slices. Arrange them in a buttered shallow baking dish. Sprinkle lemon
juice over them.

Drain the raspberries and reserve the juice or another use. Sprinkle the
beries over the apples.

Mix flour and sugar in a bowl. Cut the butter in with your fingers until
mixture is crumbly. Add nutmeg and cover the fruit with this mixture.

Bake for 25 minutes or until top is golden brown. Serve with heavy cream,
softly whipped if you wish.

(I've done whipped cream in a pressurized can on this and it's good too).

I believe this came from her Quick Cook book. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by on Aug 9, 1997