1 1/4 cups (175 g) 6 oz wholemeal (whole grain) flour
75 g margarine
1/4 cup (50 g) 2 oz muscovado sugar
25 g hazelnuts (filberts) chopped (optional)
2 cup (250 g) dessert apples, cored
250 g raspberries
2 tbsp clear honey
75 g margarine
1/4 cup (50 g) 2 oz muscovado sugar
25 g hazelnuts (filberts) chopped (optional)
2 cup (250 g) dessert apples, cored
250 g raspberries
2 tbsp clear honey
method
1. Place the flour in a bowl and rub in the margarine until the mixture resembles breadcrumbs, then mix in the sugar and nuts.
2. Slice the apples thinly and mix with the raspberries. Arrange in a 900 ml pie dish and drizzle over the honey.
3. Sprinkle the crumb mixture over the top to cover the fruit completely and press down lightly.
4. Bake in a preheated oven, 180°C (350°F) Gas Mark 4., for 45 minutes until golden. Serve hot.
2. Slice the apples thinly and mix with the raspberries. Arrange in a 900 ml pie dish and drizzle over the honey.
3. Sprinkle the crumb mixture over the top to cover the fruit completely and press down lightly.
4. Bake in a preheated oven, 180°C (350°F) Gas Mark 4., for 45 minutes until golden. Serve hot.
serving amount
serves: 4
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