Apple-Raspberry Oat Crumble

Topping:
1 cup oat flour
1 cup packed light or dark brown sugar
1/2 cup (1 stick, 4 ounces) cold unsalted butter
1 cup old-fashioned rolled oats
1/2 cup sliced or slivered almonds
1 teaspoon ground cinnamon
1/4 teaspoon salt

Filling:
7 cups (1 7/8 pounds) peeled, cored and sliced crisp, tart apples (7 to 8 medium apples, about 3 pounds before peeling)
1 cup raspberries, fresh or frozen
1/2 cup packed light or dark brown sugar
1/4 cup oat flour
1/2 teaspoon ground cinnamon

Heat oven to 350°F and butter a 9x13-inch baking dish.

To make the topping:
Combine the oat flour and brown sugar in a medium bowl.  Cut the butter into cubes and use your fingers, a pastry blender, fork, or food processor to cut the butter into the flour and sugar.  When the flour and sugar start to feel saturated, stop cutting before it becomes a paste.  Some of the butter may remain in small chunks.  Add the oats, almonds, cinnamon, and salt, and toss to combine.  Set the topping aside while you make the filling.

To make the filling:
Put the apple slices and raspberries in a large bowl.  Combine brown sugar, oat flour, and cinnamon in a small bowl, then pour the mixture over the fruit and toss to coat.  Turn the filling into the prepared pan, and cover it evenly with the topping.

Place the crumble in the oven and bake until the topping is crisp and brown and the filling is bubbling and thick, 35 to 40 minutes.  Remove the crumble from the oven and cool for at least 10 minutes before serving. 

Serves 16.


From King Arthur Flour Whole Grain Baking