Spring is here and I am oh so happy! Yes, it snowed last night and this morning was a winter wonderland around these parts but warmer weather is promised in the upcoming days. January 1st might be the first day on the calendar but spring is a time of year that gives you the deep feeling of fresh promise and hope anew. As soon as the first rays of spring warmth appear, I am ready to roll up my sleeves for some cleaning and cleansing in every sense. Alright, today's recipe might not be the type of cleansing some of you might be thinking of, nonetheless fresh fruit is a start. Fresh fruit baked and served with ice cream is the next step.
This recipe comes to you from one of my favorite cookbooks; Alice Water's The Art of Simple Food. This book is a must have, simple and straightforward, its a delight to read and a treat to cook from! I have to admit, I love a good challenge in the kitchen, such as this weekend's Cherry Truffle cake that called for beating egg yolks over a double boiler (success) and egg whites in the same fashion (failed, twice!). Such situations call for improvise and this time resulted in a pretty fantastic, rich chocolate cake. I will admit though by the end of the night I was done with improvising and drained of any imagination to do anything else in the kitchen. It's a good thing this dish was done prior to the cake because it took very little thought and even less imagination. Had I not had a serving of this prior to the photo shoot, I probably would have taken down at least two servings. Good stuff, just saying.
Fresh Apple & Raspberry Almond Crumble
Makes about 8 servings with about 3 cups of topping..
- 2/3 cup chopped almonds, toasted
- 1 1/4 cup flour
- 6 Tbsp brown sugar
- 1 1/2 Tbsp sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 12 Tbsp butter, cut into small pieces
- 3 lb apples, granny smith and golden delicious
- 1 cup fresh raspberries
- 1 Tbsp sugar
- 1 1/2 Tbsp flour
- For the crisp: combine together dry ingredients then add the butter.
- Using a pastry blender or two forks, work the butter into the dry ingredients until it comes together in a crumbly mass. If it starts to have a sandy texture, you have overworked it, though you can still use it.
- Hold mixture in the refrigerator until ready to use. This can be made ahead of time and kept chilled for up to a week.
- For the filling: heat oven to 375 degrees fahrenheit. Peel, core and chop apples into 1-inch cubes.
- Toss with flour and sugar until well coated and transfer into a 4-quart baking dish. Top with raspberries followed by the crisp topping mixture.
- Bake for 45 minutes until the crisp topping is golden and fruit is bubbling. Allow to rest for up to 15 minutes before serving with your favorite vanilla ice cream. Enjoy!