Our recipe of the month is taken from our recent free-to-download book created in collaboration with JAZZ™ Apple ambassador Jazz Carlin and is for a delicious Summer Pizza Pie Crumble. It’s the ultimate dessert and one which is brilliant to make with children during the school holidays!
Ingredients Serves 2-3
2-3 JAZZ™ apples, thinly sliced into segments
1 x 320g pack ready rolled shortcrust pastry
125g/4 ½oz golden caster sugar
50g/2oz plain flour
A handful of fresh raspberries, plus extra to serve
For the crumble topping
150g/5oz plain flour
100g/4oz golden caster sugar
100g/4oz rolled oats
80g/3 1/4oz butter
For raspberry sauce
250g/9oz raspberries
50g/2oz icing sugar, plus extra
for dusting
4 tsp lemon juice
To serve
Ice cream
Method
First, make the raspberry sauce by blitzing all the ingredients until smooth. Pass through a sieve if you don’t like the seeds.
Cut the pastry sheet in half and then make 2 balls and roll them out so you have 2 even-size pizza bases. Spread each with the raspberry sauce and set aside on a non-stick baking tray.
Preheat the oven to 190°C, fan 170°C, gas 5
Place the sliced JAZZ™ apples in a large bowl. Add the sugar and flour. Make sure they are well coated and then arrange them on top of the raspberry-sauced pizza base, adding a few fresh raspberries as well.
For the crumble topping, mix the flour, sugar, oats, and butter together and then, using your fingers, rub together until you have a breadcrumb-like consistency.
Sprinkle the crumble over the pizzas and bake in the preheated oven for 20-22 minutes until cooked through and the pizza bases are golden. Sprinkle with a little extra icing sugar and serve with scoops of ice cream and any remaining raspberry sauce.
