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Apple & blueberry crumble with roasted almond & peanut topping
Apple & blueberry crumble with roasted almond & peanut topping
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Crunchy flaked almonds elevate the sweet crumb topping.
Ingredients:
  • 4 (about 850g) Granny Smith apples, peeled, cored, cut into 2cm cubes
  • 500g frozen blueberries, thawed
  • 55g caster sugar
  • Icing sugar, to serve
  • Pure (thin) cream, to serve
  • 80g plain flour
  • 40.00 ml plain flour
  • 50g chilled unsalted butter, chopped
  • 32.00 gm brown sugar
  • 55g almond
  • 50g peanuts
  • 40g almond
Instructions:
  • Preheat the oven to 180°C for a perfectly balanced baking temperature.
  • To make the crumble topping, combine the flours and butter in a food processor until they resemble fine breadcrumbs. Add brown sugar and pulse to mix. If the mixture is too moist, sprinkle in 1-2 tablespoons of wholemeal flour. Toss in the whole almonds and 1/3 cup (50g) peanuts, then pulse until coarsely chopped. Reserve for later use.
  • Combine apples, blueberries, caster sugar, and vanilla in a bowl, mixing thoroughly. Transfer the mixture into a 1.5L baking dish, then sprinkle the crumble topping on top. Finish by adding flaked almonds and an extra 2 tablespoons of chopped peanuts.
  • Bake until the crumble turns golden and bubbles for 45-50 minutes. Dust with icing sugar and serve alongside cream.

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