I’m in a bit of a recipe mood today– I dunno, maybe it’s the holidays. Annette and I were over at Jim and Rachel’s house last night, and I brought a batch of apple raspberry crumble. Rachel the baker/dessert queen asked for the recipe, and I figured since I emailed it to her, I might as well post it here, too.
This is a very easy to put together dessert that comes from one of Martha Stewart’s first cook books, called Martha Stewart’s Quick Cook. Actually, for all I know, it may have been her first book. I’m looking at it now, and I can see that it was published in 1983, and on the first page, she thanks her husband who tried all these recipes. Ah, Martha… what happened, Martha, what happened?
Anyway, back to the recipe:
This stuff is bullet-proof. You can put it together in 15 minutes (the most labor-intensive part of the whole deal is peeling the apples), you can make it well in advance and just let it sit in the fridge until you’re ready to cook it, you can eat it hot, warm, or cold. I say here to cook it for about a half-hour, but I know I’ve left it in the oven for an hour and it was fine. Grown-ups like it, kids like it, you can try using different berries (fresh or frozen), add some nuts to the crumble top, take out the oatmeal, whatever you want.
Anyway, here’s my version of this:
3 big or 4 medium-sized granny smith apples
1 10 or 12 oz bag of frozen raspberries, slightly defrosted
1 cup plus a few tablespoons of flour
2 tsp (or to taste) of cinnamon
1/2 tsp (or to taste) of nutmeg (fresh, of course)
pinch of salt
1/2 cup of sugar
1/3 cup of oatmeal
1/2 cup (1 stick) unsalted butter, cold
1. Core, peel, and cut up the apples. Cut each apple into about 10 or 12 slices, depending on the size of the apples. Put the apples into the bottom of a buttered baking dish– something 8 x 8 or so.
2. Sprinkle the apples with two or three tablespoons of flour and about a teaspoon of cinnamon.
3. Drain and discard whatever liquid is in the slightly defrosted frozen raspberries and dump the berries onto the apples. It’s no big deal if the raspberries are still frozen, but it will take longer to cook.
4. In a bowl, mix together the flour, sugar, oatmeal, 1 teaspoon of cinnamon, nutmeg, and pinch of salt. Cut up the butter into itty-bitty pieces, put it in to the bowl with the other ingredients, and use your fingers (washed, of course) to cut the butter into dry ingredients until, well, crumbly. Spread this mixture out evenly over the raspberries.
5. Bake it at 350 or 375 until it’s just barely golden brown and a bit bubbly– about 30 minutes, depending on how frozen the raspberries were. Eat it with whipped cream or ice cream.