Dessert

Apple and blueberry crumble with roasted almond and peanut topping

Name: Apple and blueberry crumble with roasted almond and peanut topping recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 4 (about 850g) Granny Smith apples, peeled, cored, cut into 2cm cubes; 500g frozen blueberries, thawed; 55g caster sugar; 1 tsp vanilla extract; Icing sugar and pure (thin) cream, to serve; 80g plain flour; 40.00 ml plain flour; 50g chilled unsalted butter, chopped; 40.00 ml brown sugar; 55g almond; 50g peanuts; 40g almond

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Apple and blueberry crumble with roasted almond and peanut topping

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Flaked almonds adds an extra layer of crunch to this already delectably crumbly topping.

4 (about 850g) Granny Smith apples, peeled, cored, cut into 2cm cubes
500g frozen blueberries, thawed
1/4 cup (55g) caster sugar
1 tsp vanilla extract
Icing sugar and pure (thin) cream, to serve

Crumble topping

1/2 cup (80g) wholemeal flour
2 tbs plain flour
50g chilled unsalted butter, chopped
2 tbs brown sugar
1/3 cup (55g) roasted whole almonds
1/3 cup (50g) unsalted roasted peanuts, plus extra 2 tbs, chopped
1/2 cup (40g) flaked almonds

Method

1.

Preheat oven to 180°C/160°C fan-forced.
2.

For the crumble topping, place the flours and butter in a food processor and whiz for 1 minute, or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine – if the mixture looks moist or too clumpy, add an extra 1-2 tbs wholemeal flour. Add whole almonds and 1/3 cup (50g) peanuts, then pulse until coarsely chopped. Set aside.
3.

Place apple, blueberries, caster sugar and vanilla in a bowl and stir well to coat. Tip into a 1.5L baking dish, then scatter over the crumble topping. Sprinkle the crumble with flaked almonds and extra 2 tbs chopped peanuts.
4.

Bake for 45-50 minutes, until crumble is golden and bubbling. Dust with icing sugar and serve with cream.