Wednesday, 9 December 2015
Apple, Raspberry & White Chocolate Oatmeal Crumble - Bakemas Day 9
It’s been almost 2 months since my last crumble post (do I sound like I'm at a crumbles anonymous meeting?) so I think it’s probably acceptable to put this up now and this recipe was a complete accident.
I was re-testing the crumble topping for the berry oatmeal chocolate chip crumble I posted in October so I was using apples as we had an abundance off the tree hanging around begging to be used up. As the prepared baker I am I went to the baking cupboard to find no dark chocolate, the likely hood of my mum eating the chocolate out the baking cupboard is probable to pretty high, the only thing I was left with was white chocolate or 80% dark chocolate, so white chocolate it was. The idea of having white chocolate and apples wasn’t at the top of my “to try” list so I threw in some leftover frozen raspberries from the chocolate and raspberry triple layer cake, I know, I know, that was in August, what can I say, we’re not big raspberry people, but I bunged them in and magic happened.
I really didn’t think I’d enjoy it so much, it was just a means to test out the topping. I thought it would be entirely too sweet but the unsweetened fruit and slight sharpness from the raspberries really balances out the sweetness of the white chocolate. I pretty much ate half the crumble for lunch; in my defence it was a small crumble. So now that crumble story time is over, although probably a little too in depth, are you ready to make this? It’ll take you a couple of minutes to throw together and then you can wander off and peruse the Christmas tree...or do something useful.
85g/3oz/⅓cup+2 tsp butter/margarine
3 tsps honey
85g/3oz/⅓cup+1½ tbsp demerara sugar
85g/3oz/⅔ cup plain flour
130g/4 ½/ 1 ½ cups oz oats
150g white chocolate
2 tbsp desiccated coconut
6-7 medium soft eating apples
250-300g raspberries, fresh or frozen
Pre heat the oven to 180C/350F/Gas 4
Place the butter and honey in a bowl and mix until combined, add in the sugar, flour and oats and mix again. Chop up the chocolate and add into the mixture with the coconut until it’s evenly distributed.
Peel and slice the apples and place in a dish, add in the raspberries and mix with your hands to roughly blend the fruit together. Add the crumble on top of the fruit so it’s completely covered and cook for 30 minutes or until fruit is soft and crumble is golden brown.