Apple & Raspberry Crumble

There's a saying where I come from: a good crumble is better than two...in...th...uh...actually, I don't know of any sayings that involve crumbles, but they're really awesome so I decided to make one and post the recipe here. You can obviously try various fruit combinations, but this one is pretty fantastic.

Apple & Raspberry Crumble

1 stick + 1 tbsp unsalted, chilled butter (9 tbsp)
1.25 cups all purpose flour
0.75 cups granulated sugar, divided
2 medium apples (I like Gala, but pretty much any apple will be fine)
12 oz raspberries (about 1.5 cups)
ground cinnamon
salt

Turn your oven to 425 degrees F. Next, peel and core the apples. Cut them into small chunks, about half an inch. Wash the raspberries. Place the fruit in a 9 inch tart pan (preferably made of glass, but metal will work as well). Sprinkle about 1/4 cup sugar over the fruit.

In a bowl, stir together the flour, sugar, a small pinch of salt and about half a teaspoon of cinnamon. Next, cut the butter into the flour in chunks. Now, it's time to get dirty: mix the flour mixture with the butter with your fingertips. You're looking to divide the butter enough that there are no large chunks left, but you're not looking to form a uniform dough, like you would when making a pie or quiche.

Sprinkle the mixture over the fruit, making sure to cover as evenly as possible. Bake in the middle of the oven for about 20-25 minutes, or until the fruit is bubbling and the crust is golden. Serve warm or at room temperature with vanilla ice cream.

This will keep, covered, for about 4 days if left in room temperature and about a week in the fridge. If you keep it in the fridge, I suggest reheating it in the microwave for half a minute on high before eating.