Apple & Raspberry pistachio crumble
- 4 Granny Smith apples, peeled, cored and diced 2cm
- 90g caster sugar
- 500g frozen raspberries
- zest of 1 lemon, finely grated
- 1/2 tsp mixed spice
- 1.5 cups flour
- 120g very cold butter, diced 1cm
- 70g pistachio nuts, chopped to resemble coarse breadcrumbs
- 80g brown sugar
- pinch of salt
- Greek yoghurt or whipped cream for serving
How to Whip Perfect Cream
Preheat the oven to 180°C.
Put the apples and caster sugar into a saucepan over a moderate heat. Mix well to dissolve the sugar and gently cook the apples in their own juice; don’t add water.
Remove the saucepan from the heat, add the raspberries, zest and mixed spice.
Mix well and pour into a shallow ovenproof dish. Set aside.
Put the flour and butter into a food processor and process until the mixture resembles fine breadcrumbs, or rub the butter into the flour with your fingertips.
Stir in the pistachios, brown sugar and salt. Sprinkle this crumbly mixture evenly over the fruit in the dish.
Place in the oven and cook for 20 minutes or until the sauce is bubbling and the crumble topping is golden brown.
Serve each portion with a dollop of Greek yoghurt or whipped cream.