Pink Lady® and berry crumble
with LABORIE pineau de laborie
Serves: 6
Prep time: 15 min
Cooking: 35 – 40 minutes
- Sam Linsell –
________________________________________________________________________________________________________________________________________________________________________________________
INGREDIENTS:
Filling:
- 350 g fresh or frozen mixed berries
- 6 Pink Lady apples peeled, cored and cut into medium & even-sized chunks
- 2 tsp cinnamon
- Seeds from 1 vanilla pod or 1 teaspoon vanilla extract (optional)
- 70 grams / ¼ cup brown sugar
Crumble topping:
- 120 grams butter
- 120 grams flour
- 110 grams caster sugar
- 50 grams sliced almonds raw
METHOD:
Preheat the oven to 180C/350F.
Mix all the filling ingredients in a bowl and set aside.
To make the crumble topping, either do this by hand or use a food processor. Mix all the crumble ingredients except the nuts until it looks like a fine crumb. Then using your hands, clump the crumbs together to make bigger bits.
Spread the apple and berry filling in an appropriately sized ovenproof dish and sprinkle the crumble topping evenly over the top.
Scatter the almonds over and bake for 35 – 40 minutes until the pie bubbles and the top is golden brown. * If the top is over-browning during baking, loosely cover the dish with a piece of tin foil.
Serve warm with vanilla ice cream or crème anglaise.
Pink Lady® and berry crumble
with LABORIE pineau de laborie
Serves: 6
Prep time: 15 min
Cooking: 35 – 40 minutes
- Sam Linsell –
______________________________________________
INGREDIENTS:
Filling:
- 350 g fresh or frozen mixed berries
- 6 Pink Lady apples peeled, cored and cut into medium & even-sized chunks
- 2 tsp cinnamon
- Seeds from 1 vanilla pod or 1 teaspoon vanilla extract (optional)
- 70 grams / ¼ cup brown sugar
Crumble topping:
- 120 grams butter
- 120 grams flour
- 110 grams caster sugar
- 50 grams sliced almonds raw
METHOD:
Preheat the oven to 180C/350F.
Mix all the filling ingredients in a bowl and set aside.
To make the crumble topping, either do this by hand or use a food processor. Mix all the crumble ingredients except the nuts until it looks like a fine crumb. Then using your hands, clump the crumbs together to make bigger bits.
Spread the apple and berry filling in an appropriately sized ovenproof dish and sprinkle the crumble topping evenly over the top.
Scatter the almonds over and bake for 35 – 40 minutes until the pie bubbles and the top is golden brown. * If the top is over-browning during baking, loosely cover the dish with a piece of tin foil.
Serve warm with vanilla ice cream or crème anglaise.
METHOD:
Preheat the oven to 180C/350F.
Mix all the filling ingredients in a bowl and set aside.
To make the crumble topping, either do this by hand or use a food processor. Mix all the crumble ingredients except the nuts until it looks like a fine crumb. Then using your hands, clump the crumbs together to make bigger bits.
Spread the apple and berry filling in an appropriately sized ovenproof dish and sprinkle the crumble topping evenly over the top.
Scatter the almonds over and bake for 35 – 40 minutes until the pie bubbles and the top is golden brown. * If the top is over-browning during baking, loosely cover the dish with a piece of tin foil.
Serve warm with vanilla ice cream or crème anglaise.