Fruity Cream Crumble Bake
4,5 / 10
ready in 1 hr 25 min.
- For the shortcrust
- 1.333 cups flour
- 1 tsp Baking powder
- ½ cup cold butter (in flakes)
- 0.333 cup sugar
- 1 egg
- For the filling
- 1 packet Vanilla pudding
- 2 cups milk
- 3 Tbsps sugar
- powdered sugar (for sprinkling)
- 1.333 cups Raspberries
- 1 Tbsp lemon juice
- 3 ripe Apple
- flour (for the work surface)
- cinnamon (for sprinkling)
- sugar (for sprinkling)
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Sift together the flour and baking powder in a bowl. Quickly knead in the butter, sugar and egg. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.
To make the filling, stir together the pudding mix with 5 tbsp of milk. Heat the remaining milk with the sugar. Just before it starts to boil, stir in the pudding mixture. Bring to a boil while stirring continuously and then allow to cool (to prevent a skin from forming sprinkle the top with a little powdered sugar).
Clean and sort the raspberries. Puree in a mixer with the lemon juice. Strain through a fine hair sieve and stir into the vanilla pudding.
Wash, peel, quarter and remove the cores from the apples. Slice.
Grease the baking dish.
Roll out the dough on a lightly floured work surface into a size slightly larger than the baking dish.
Place the dough in the dish. Pull up the edges and pierce the dough repeatedly with a fork.
Place the apple slices on the bottom of the dish. Sprinkle with cinnamon and sugar.
Place the pudding-raspberry mixture on top.
To make the streusel combine the flour and sugar. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Spread the topping evenly over the pudding mixture.
Bake for 20-25 minutes in the preheated oven. Remove, slice and serve sprinkled with powdered sugar.