Beetroot and apple crumble recipe

How to make beetroot and apple crumble 1. Preheat the oven to 180C/350F/Gas Mark 4.

Pulse the flour, sugar, butter and almonds in a food processor until the mixture has the consistency of breadcrumbs. Spread on a baking tray and bake until just golden and crumbly, about 15-17 minutes.

To make the filling, put the beetroot into a pan of boiling water and cook until softened, about 15 minutes. Drain and pulse in a food processor until smooth.

Tip the beetroot puree into a bowl and add the diced apples, honey and nutmeg. Stir until well combined.

Pour the filling into an ovenproof dish. Sprinkle the crumble topping over the top, breaking up any larger chunks a little bit, and place in the oven until the filling is cooked through and piping hot, about 30-35 minutes.

River Cottage