Raspberry-Apple Crumble Tray Bake (Printable Version)

# What You Need:

→ For the Fruit Filling

01 - 3 medium apples (e.g., Braeburn or Granny Smith), peeled, cored, and diced
02 - 250 g fresh or frozen raspberries
03 - 2 tbsp lemon juice
04 - 60 g granulated sugar
05 - 1 tbsp cornstarch
06 - 1 tsp vanilla extract

→ For the Crumble Base & Topping

07 - 250 g all-purpose flour
08 - 100 g granulated sugar
09 - 100 g light brown sugar
10 - 1 tsp baking powder
11 - ½ tsp salt
12 - 170 g unsalted butter, cold and cubed
13 - 1 large egg
14 - ½ tsp ground cinnamon (optional)

# Steps to Follow:

01 - Preheat oven to 175°C (350°F). Line a 23×33 cm (9×13 inch) tray or baking dish with parchment paper.
02 - In a mixing bowl, toss apples and raspberries with lemon juice, sugar, cornstarch, and vanilla. Set aside.
03 - In another bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
04 - Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
05 - Add the egg and mix lightly to form a crumbly dough.
06 - Press two-thirds of the mixture evenly into the base of the prepared tray.
07 - Spread the fruit mixture evenly over the base.
08 - Crumble the remaining dough over the top.
09 - Bake for 40–45 minutes, or until golden brown and bubbling at the edges.
10 - Cool in the tray for at least 20 minutes before slicing into squares. Serve warm with cream or custard, or cold as a snack bar.

# Additional Notes:

01 - Substitute blackberries or blueberries if raspberries are unavailable.
02 - For extra crunch, add 50 g (½ cup) chopped nuts or oats to the crumble topping.

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