Beetroot Crumble

By Chef Silvia Leo

For 8 People
50 Mins
Allergens: Egg, Gluten, Milk, Nuts

Utensils & Essentials

1 medium saucepan, 1 bowl, 1 wooden spoon or spatula, 1 whisk, 1 baking tin (about 20-22 cm), KitchenAid stand mixer, KitchenAid blender
Egg, Gluten, Milk, Nuts


For the filling:

  • 3 large Bramley apples
  • 125g cooked beetroot
  • 180g raspberries
  • 4 tbsp brown sugar
  • 1 tbsp plain flour
  • 1 tsp ground cinnamon
  • zest of 1/2 orange
  • 1 tbsp almond flakes
  • 1 tbsp chopped hazelnuts
For the crumble:
  • 250g plain flour
  • 145g brown sugar
  • 185g cold butter

For the custard:
  • 250ml whipping cream
  • 450ml whole milk
  • 85g caster sugar
  • 20g cornflour
  • 1 tbsp vanilla bean paste 
  • 4 egg yolks

How to make

Beetroot Crumble
Pre-heat the oven to 190°C fan.
Peel, core and slice the apples into small chunks. Put them in a saucepan with the brown sugar and let them stew gently for about 10 minutes.
In the meantime, chop the beetroot using the KitchenAid Blender and place into a large bowl.
Add the stewed apples, the raspberries, the flour, the cinnamon and the orange zest. Stir well until combined.
Place the filling at the bottom of your dish, top with the almond flakes and hazelnuts and set aside.
To make the crumble, place all the ingredients in the bowl of your KitchenAid Stand Mixer. Use the paddle attachment on a low speed, until reaching a crumbly texture.
Spread evenly on top of the filling and bake for about 20 - 25 minutes, until golden brown.
Whilst it cooks, make your custard. Place the cream and milk in a deep saucepan, add the vanilla bean paste and 1 tbsp of the sugar, and bring to a steam.
In a bowl, mix the egg yolk with the rest of the sugar and whisk until pale and thicker in volume. Sift in the cornflour and whisk until combined.
When the liquid is hot, add one third of it to the yolk mixture, and whisk well. Pour the mixture into the saucepan with the rest of the liquid, and cook at a gentle heat, stirring constantly, until thickened.
Serve hot or cold with the crumble.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
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