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Apple and Blackberry Crumble


    BAKING TIME: 30 minutes
    YIELD: enough for 6 to 8 persons
    6 medium green apples, peeled, cored, and thinly sliced
    11/2 cups (375 ml) fresh blackberries (or try raspberries, loganberries, or boysenberries)
    1 tablespoon (20 ml) sugar
    1 tablespoon (20 ml) fresh lemon juice
    3/4 cup (185 ml) raw oats
    1/2 cup (125 ml) unbleached plain flour
    1/2 cup (125 ml) wholemeal flour
    1/2 cup (125 ml) raw sugar
    1/2 cup (125 ml) brown sugar
    1/2 cup (125 ml) melted butter
    1. Place the sliced apples along with a sprinkle of water in a heavy 4-litre/quart saucepan. Cook covered over moderate heat until the apples soften. Fold in the fresh berries, one tablespoon (20 ml) sugar, and lemon juice. Remove from the heat.
    2. In a bowl, combine the raw oats, unbleached plain flour, wholemeal flour, raw sugar, brown sugar, and melted butter, rubbing in the butter until a coarse meal-like consistency is achieved.
    3. Spread the cooked apples and berries in the bottom of a 20 cm (8-inch) ovenproof baking dish. Without pressing down, spoon on all the topping.
    4. Place the dish in the top one-third of a preheated 180°C/355°F oven and bake for 20 minutes or until the topping is golden brown. Serve hot.

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