Sbricciolata di Mele e Lamponi al Disaronno
(Apple and Raspberry Crumble Pie with Disaronno)
Suitable for Freezing
3 Bramley Apples
250g Plain Flour
150g Caster Sugar
50g Light Brown Sugar
40g Rolled Oats
3 Mele Bramley
150g Zucchero Semolato
50g Zucchero di Canna
40g Fiocchi d'Avena
Fiocchi diMandorle Tostate
È ora di cucinare
It's up to you whether you want to make your own shortcrust pastry or buy ready made. Cover a loose bottomed pie tin with your chosen pastry and blind bake until lightly golden. Set to one side to cool.
Peel 2 of the Bramley apples and dice into small chunks. In a saucepan on medium heat cook the raspberries and apples with 80g of the caster sugar. When the fruit begins to soften add a splash of Disaronno.
Allow the fruit mixture to cool
Peel the remaining Bramley apple and cut it into thin chunks as shown.
Pour the mix into the partly baked pie and scatter the fresh apple on top.
Use a spoon and gently mix the fresh apple into the cooked fruit. Take care not to puncture the pie crust
Sift the flour into a bowl.
Add the remaining sugars and rolled oats
Use your hands to knead the butter into the mix work it well until the mixture becomes crumbly
Layer the fruit with the crumble mixture. Press down around the edges as this will help prevent the fruit spilling out in the oven
Sprinkle the top with some flaked almonds, brown sugar and dot some butter around.
Bake in a preheated oven at 180°C for 30-35 minutes
I consigli di Melissa
Follow my crema pasticcera recipe for a delicious lemon custard to serve with your sbricciolata.
If you don't like apples or raspberries why not experiment and try different fruits.
The pastry base makes the sbricciolata easy to cut into slices but you could always leave out the pastry and make a simple crumble with it instead