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Apple and raspberry coconut crumble with cinnamon ice-cream
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Cozy baked fruit crumble, a warm and comforting winter treat.
Ingredients:
  • 1L ctn vanilla ice-cream, softened
  • 1.25 gm ground cinnamon
  • 4 granny smith or golden delicious apples, peeled, cored, coarsely chopped
  • 40.00 gm caster sugar
  • 300g frozen raspberries
  • 80g (2 cups) cornflakes, crushed
  • 90g (1 cup) rolled oats
  • 35g (1/2 cup) shredded coconut
  • 60g (1/3 cup, lightly packed) brown sugar
  • 40g (1/4 cup) plain flour
  • 80g butter, chopped
Instructions:
  • Mix the ice cream and cinnamon in a medium bowl. Transfer the mixture to a metal container, cover with foil, and freeze for 2 hours or until firm.
  • Preheat your oven to 180°C. Cook the apple with caster sugar in a saucepan over medium heat until softened, stirring occasionally. Remove from heat, gently mix in the raspberries, and then transfer the mixture to a 1L (4-cup) ovenproof dish.
  • In a medium bowl, mix cornflakes, oats, coconut, brown sugar, and flour. Use your fingertips to incorporate the butter until just combined. Sprinkle the mixture evenly over the apples in the dish.
  • Bake until the crumble turns a beautiful golden brown, about 20-25 minutes.
  • Allow to cool for 5 minutes. Divide into serving bowls and garnish with cinnamon ice cream before serving.

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