Apple And Raspberry Coconut Crumble With Cinnamon Ice-Cream Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a baking dish.
• STEP 2.In a large bowl, combine sliced apples, raspberries, sugar, lemon juice, and cornstarch. Mix well and transfer to the greased baking dish.
• STEP 3.In a separate bowl, combine shredded coconut, oats, flour, brown sugar, and melted butter. Mix until crumbly and sprinkle over the fruit mixture.
• STEP 4.Bake in the preheated oven for 30-35 minutes, or until the crumble topping is golden brown and the fruit is bubbling.
• STEP 5.While the crumble is baking, prepare the cinnamon ice-cream by mixing vanilla ice-cream with ground cinnamon. Place it back in the freezer to firm up.
• STEP 6.Once the crumble is done, remove it from the oven and let it cool slightly. Serve warm with a scoop of cinnamon ice-cream on top.
• STEP 7.Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.

Cooking Tips

• You can use any variety of apples for this recipe, but Granny Smith or Honeycrisp work well.
• If you prefer a sweeter crumble, you can add a bit more sugar to the fruit mixture.
• For a gluten-free version, use gluten-free oats and a gluten-free flour blend.
• Feel free to add a handful of chopped nuts, such as almonds or walnuts, to the crumble topping for extra crunch.
• If you don't have cinnamon ice-cream, you can serve the crumble with vanilla ice-cream or whipped cream instead.

Storage and Serving

• This apple and raspberry coconut crumble is best served warm.
• You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the crumble in the oven at 350°F (175°C) for about 10 minutes, or microwave individual portions for 30-60 seconds.
• Serve with a scoop of cinnamon ice-cream or your favorite ice-cream flavor.