Pastry Base:
1 1/4 Flour
1/4 teaspoon salt
1/3 good quality butter
3-4 Tablespoon water
Filling:
4 medium size granny smith apples
100g raspberries
1/2 cup brown sugar (optional)
Crumbles topping:
1/2 cup brown sugar
1/2 cup instant oats
2/3 cup self rising flour
1/4 cup dessicated coconut
1/2 cup butter
Blend the base ingredients in a blender until you can make it a dough. Press it evenly on 9x9 inch baking tray. I used the one about 2 inches tall.
Slice the apples and neatly layer on top of the pastry base. Sprinkle the brown sugar (optional).
Put in the oven at 190C.
Meanwhile, prepare your crumble by mixing all the crumble ingredients in a blender.
Remove the baking tray from the oven. Layer the raspberries. Then use fingers to rub the crumbles on top of raspberries layer.
Put back in the oven and bake for extra 20 mins.
1 1/4 Flour
1/4 teaspoon salt
1/3 good quality butter
3-4 Tablespoon water
Filling:
4 medium size granny smith apples
100g raspberries
1/2 cup brown sugar (optional)
Crumbles topping:
1/2 cup brown sugar
1/2 cup instant oats
2/3 cup self rising flour
1/4 cup dessicated coconut
1/2 cup butter
Blend the base ingredients in a blender until you can make it a dough. Press it evenly on 9x9 inch baking tray. I used the one about 2 inches tall.
Slice the apples and neatly layer on top of the pastry base. Sprinkle the brown sugar (optional).
Put in the oven at 190C.
Meanwhile, prepare your crumble by mixing all the crumble ingredients in a blender.
Remove the baking tray from the oven. Layer the raspberries. Then use fingers to rub the crumbles on top of raspberries layer.
Put back in the oven and bake for extra 20 mins.
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