Matcha Raspberry Crumble
The good old English crumble is still so popular and never seems to go out of fashion. With apples and raspberries in abundance at the moment, it makes for the perfect pudding. And being matcha lovers, we add matcha to the crumble to give our own twist on this classic dish.
Crumble Mixture
- 175g plain flour
- 1 tbsp Culinary Grade Matcha
- 175g caster sugar
- 125g cold butter (or margarine for vegan version)
Fruit Mixture
- 4 large cooking apples
- 10g butter
- 1/2 punnet raspberries
- 1 tbsp raspberry jam
Method
- Preheat the oven to 180c
- Combine the flour and sugar in a large bowl, seive the matcha over it and mix well.
- Using your fingertips, work the butter into the dry mix until it resembles coarse breadcrumbs.
- Peel and core the apples and remove the core, dice them into small chunks and add them to the baking tray.
- Sprinkle the crumble mixture on top and bake for about 30 minutes or until crumble is a little golden and crunchy.
Serve it hot with vanilla ice cream or a lemon sorbet but leftovers the next day may be even better. You can add fresh raspberries on top and sprinkle some more matcha over the crumbs.
