Apple and Raspberry with Salty Cashew & Macadamia Caramel Crumble - Trad and Thermomix Versions

This was a bit of a hit last night both with the recipients and some on facebook asked for a recipe.

It is not a real recipe as such but more of a twist on a traditional apple crumble.

I am still picking Granny Smiths from the tree in the back yard and I think they are the best cooked texture for a crumble. I used raspberries from the freezer but I could just as easily used blueberries. If you are still using rhubarb from the garden, great, that will go well too.

pre-heat oven to 180C

For the crumble

5 Tabs butter

2 Tabs plain flour

5 Tabs brown sugar

1 Tabs oats optional

1 cup of salted cashew and macadamias (or use walnuts, almonds etc they all work great)

Rub the butter into the flour with fingertips till it is combined. It will be a bit more buttery that a traditional crumble mix. Add the sugar and oats chopped nuts. You should have a coarse crumby mix.

OR

Process in your food processor being careful not to over-combine.

Thermomix method - place 100g butter chopped and 50g flour and 100g brown sugar 20g oats (optional) and 150g nuts

Process on speed 4 for 4secs. Check mix and process another 2 secs if needed for coarse crumbly topping. Set aside.

For the base

6 large Granny Smith apples peeled and cored and cut into chunks

juice of one lemon

1 cup of raspberries (or blueberries or rhubarb cut into chunks)

Place the apples in a saucepan with about 80ml of water and lemon juice and cook gently till slightly softened but not collapsing or mushy. (Cook the rhubarb too if you are using it and you may want to add some sugar to taste but don't get too carried away - you want to be able to taste the rhubarb)

Thermomix method - Place apple in the thermomix with 80g of water and lemon juice

7-10min, Reverse, speed 1

In a buttered casserole/baking/pie dish

place the apple and berries

top with the crumble

Bake for about 20mins or till bubbling and slightly golden brown on top.

The butter and brown sugar cook and combine to create a caramel like flavour so you really cannot substitute and still get the same flavour. The fruit will have softened further, if you really like to bite into pieces do not pre-soften your fruit, simply place the chunks with a drizzle of juice and water straight into the baking dish. 

This should serve about 6 people or 4 if your helpings are large.

I serve with the Thermomix egg custard in the everyday cookbook but I use less flour so it's not so thick.

Ice-cream and cream are also winners.

As with any of these things and Murphy's Law, if you notice a mistake let me know so I can edit it.