*

Apple and beetroot crumble

Apple and beetroot crumble

First shown on 18 Nov 2011 on This Morning.

"You can add nutmeg or more cinnamon to taste but I prefer to leave it simple. The beetroot adds a lovely depth of flavour and slightly cuts through the sweetness of the apple. "
Skill Level
skill level

Easy

Course
Dessert
Cuisine
British
Occasion
Winter, Autumn

TAGS Baking

A wonderful apple crumble recipe with a twist from Rob Billington, a contestant from The Great British Bake Off.

Ingredients

  • 300 g10½ oz plain flour
  • 90 g3¼ oz caster sugar, plus extra to sprinkle over the fruit
  • 90 g3¼ oz muscavado sugar
  • 200 g7 oz unsalted butter
  • 200 g7 oz beetroot (you can use cooked, but not pickled!)
  • 4 Bramley apples, diced
  • Cinnamon, to taste

Method: How to make Apple and beetroot crumble

1

Preheat the oven to 190C/Gas 5.

2

Rub the butter into the flour until the mixture resembles breadcrumbs and then mix in the sugar.

3

For the filling, boil the beetroot for around 15 minutes until soft. Remove from the water and purée until smooth

4

Add the beetroot purée to the diced apples and cinnamon and add 2 tablespoons of sugar.

5

Put the filling into an oven proof dish with a few tablespoons of caster sugar. Spread the crumble mix on top of the fruit and bake in the oven for around 30-35 minutes or until golden on the top. Serve warm.

More...