With this crazy cold weather lately, I’ve been making some of my favorite spring dishes to try to alleviate my seasonal affective disorder. One of my favorite and easiest desserts to make is apple raspberry caramel crumble. It doesn’t take long to make and the most inexperienced of bakers can make it. Also, it is delicious.
Apple Raspberry Caramel Crumble
2 Granny Smith Apples
1 Package Raspberries
1/4 Cup Flour
1/4 Cup Brown Sugar
1/4 Cup cold butter
1/4 Cup Oats
1/4 Cup chopped pecans
Preheat oven to 325 degrees.
Cook time: 45 minutes
First things first, you’ll want to peel, core, and slice your apples. Squeeze lemon juice over the apples and add the raspberries. Toss the apples and raspberries with the lemon juice and put in a baking dish.
Sprinkle some cinnamon over the top of the fruit. Now drizzle some caramel over the top and listen to the angels sing.
Now it’s time to make your crumble topping. Add the flour, brown sugar, and butter in a mixing bowl. You’ll have to get your hands a little dirty here. Rub them together until they form a crumb texture.
Add in the oats and chopped pecans to your crumble mix.
Spread this on top of your fruit and caramel. Pop this in the oven to bake at 325 degrees for about 45 minutes.
While that’s baking, go ahead and make yourself some whipped cream to serve with this. I mean, what else are you going to do with your time?
Just whip some heavy cream and sugar to taste, until the cream is fluffy. So simple and quick and one million times better than can whipped cream. Stick the whipped cream in the fridge to cool while your crumble finishes baking.
Now that your crumble is golden brown on top, take it out of the oven.
You can serve this warm or at room temperature. It’s best served fresh out of the oven with your whipped cream.