Apple and Blueberry Crumble with Roasted Almond and Peanut Topping

Foodie Friday:

Prep: 20 Mins
Cook: 50 Mins
Servings: 6

INGREDIENTS

• 4 (about 850g) Granny Smith apples, peeled, cored, cut into 2cm cubes
• 500g frozen blueberries, thawed
• 1/4 cup (55g) caster sugar
• 1 teaspoon vanilla extract
• Icing sugar and pure (thin) cream, to serve

CRUMBLE TOPPING

• 1/2 cup (80g) wholemeal flour
• 2 tablespoons plain flour
• 50g chilled unsalted butter, chopped
• 2 tablespoons brown sugar
• 1/3 cup (55g) roasted whole almonds
• 1/3 cup (50g) unsalted roasted peanuts, plus extra 2 tablespoons chopped
• 1/2 cup (40g) flaked almonds

METHOD

1. Preheat the oven to 180°C.
2. For the crumble topping, place the flours and butter in a food processor and whiz for 1 minute or until the mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine – if the mixture looks moist or too clumpy, add an extra 1-2 tablespoons wholemeal flour. Add the whole almonds and 1/3 cup (50g) peanuts, then pulse until coarsely chopped. Set aside.
3. Place apple, blueberries, caster sugar and vanilla in a bowl and stir well to coat. Tip into a 1.5L baking dish, then scatter over the crumble topping. Sprinkle the crumble with flaked almonds and extra 2 tablespoons chopped peanuts.
4. Bake for 45-50 minutes until crumble is golden and bubbling. Dust with icing sugar and serve with cream.

Source: www.delicious.com.au