- 800g can pie apple
- 2 tblsps caster sugar
- 1 tsp ground cinnamon
- 1 cup frozen raspberriesthick vanilla custard, to serve
- ¾ cup plain flour
- 75g cold unsalted butter, finely chopped
- ½ cup rolled oats
- ½ cup brown sugar, firmly packed
- ⅓ cup flaked almonds
To make crumble, place flour in a medium bowl. Rub in butter until mixture resembles coarse crumbs. Add oats, sugar and almonds. Stir well.
Combine apple, sugar and cinnamon in a medium bowl. Spoon into an ovenproof dish (6-cup capacity). Sprinkle over raspberries, then crumble topping.
Cook in a moderate oven (180°C) for about 25 minutes, or until topping is golden brown. Stand for 10 minutes.
Serve warm with custard.