• 1 large beetroot, fresh, roughly 150g (peeled weight)
  • 4 Bramley apples, large, peeled, cored and diced
  • 250g of self-raising flour
  • 200g of light brown sugar
  • 50g of muscovado sugar
  • 1/2 tsp salt
  • 175g of unsalted butter, chilled and cut into small chunks
  • 100g of walnuts, chopped


  • Preheat the oven to 180°C/gas mark 4
  • Scrub the beetroot thoroughly, then wrap them loosely in foil. Cook for 45-50 minutes or until the beetroot is soft and tender. Peel the fibrous outer skin off the beetroot and chop into small chunks
  • Reduce the heat of the oven to 140°C/gas mark 1
  • Pulse the flour, sugar, butter, salt in a food processor until the mixture has the consistency of wet sand. Turn the flour into a large bowl and mix through the walnuts
  • To make the filling, put the chopped beetroot in a food processor and briefly blitz. You want to retain a few small chunks, you don’t want it to be completely smooth
  • Tip the beetroot puree into a bowl and add the diced apples and muscavado sugar. Stir until well combined
  • Pour the filling into an ovenproof dish. Cover the fruit with the crumble topping, smoothing it over but leaving room for the flour to rise a little. Place the dish in the oven and cook until the apples are cooked through and piping hot. It will take approximately an hour but turn it halfway through cooking and check it after 50 mins, as ovens can vary