Healthy Apple And Raspberry Crumble

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Ever wanted to try out a healthy apple and raspberry crumble? This recipe is easy to make at home, and will help keep you fuller for longer. One of my favorite desserts is crumble. I like the fact that it can be made with fresh or frozen fruit, or a combination. It’s not too sweet and the topping is delicious! The secret to a great crumble topping is to lightly crush the rolled oats before adding in the other ingredients. This helps to hold everything together and creates an overall crispier crumble.

HEALTHY APPLE BERRY CRUMBLE

A Healthy Apple Berry Crumble (it’s also crazy easy to make!) with lots of cinnamony apple and raspberries slightly sweetened and topped with a (gluten-free!) oat and almond crumble that’s just lightly scented with vanilla. Best served warm with a big scoop of ice cream on top!

A Healthy Apple Berry Crumble recipe made with fall-fresh cinnamony apples and slightly sweetened raspberries topped with a gluten free oat and almond crumble topping that's best served warm.
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Trust me.

This apple crumble dessert can also double as a fantastically good breakfast too. #bestbreakfastever

This is my kind of dessert. I mean breakfast. I mean YUM.

Have you had an orchard-fresh apple lately? Apples are so good right now. Super crisp, sweet but tart and perfect for eating… and baking! Here, I used apples my dad picked from his single, lonely apple tree. He likes to brag that they are ‘very organic’ but that is because a single, lonely apple tree kind of gets neglected from standard tree-care practices during the months that it doesn’t have apples to offer. Much like the single, lonely cherry tree that doesn’t receive much love either. But hey, I can’t complain when I have this appley goodness in front of me!

I love apple season! I love fall! I love eating all the great things that fall has to offer!

And other than apples straight up off the tree (more like from the crisper…) or in my baked goods, my favourite way to snack on an apple is definitely sliced up with a big side of my homemade peanut butter. It’s the snack of champs, people!

Right up there with this crumble!

MORE ABOUT THIS HEALTHY APPLE BERRY CRUMBLE RECIPE

Crumbles are one of the most versatile desserts out there. Just add some fruit, add some oats, add a drizzle of sweetness, maybe a little spice, like cinnamon, nutmeg or cardamom, and you have a crowd-pleasing dessert ready in no time… well, actually in about 30 minutes!

Crumbles are also crazy easy to make gluten-free (like this one!! by using gluten-free oats and nuts), vegan (by replacing that butter for coconut oil and that honey for some maple syrup) or by whatever fruit happens to be your favourite that day (today, my fav is apples but those pears and peaches have also made an appearance in crumbles of desserts past).

And the best crumble topping any girl could ask for? As if you even had to ask… Vanilla ice cream.

Apple Berry Crumble and ice cream will definitely have you scooping out seconds… And definitely not wanting to share even just a bite. I mean, is there anything better warm apples and melty ice cream?

I like adding a tablespoon or so arrowroot flour or tapioca flour (a trick I got from reading some of my grandmother’s old pie recipes). It gives the crumble a jam-like consistency. As the juices release from the apples and berries while baking, they thicken up giving this crumble a super ooey-gooey type thing. Trust me. It’s the best!

And I’m serious about having this for breakfast too. I’m not judging. Just substitute the ice cream out for vanilla Greek yogurt and you have yourself one mighty fine breakfast.

Category: Dessert | Serves: 6

Prep time: 15 minutes | Cooking time: 45 minutes

  1. Preheat oven to 180°C/350°F/Gas Mark 4. Put flour and oatmeal in bowl and stir to mix. Lightly rub in margarine until mixture resembles breadcrumbs. Stir in sugar and cinnamon.
  2. Place apples and raspberries in ovenproof dish. Mix together apple juice and honey, pour over fruit and stir gently to mix. Spoon crumble mixture evenly over fruit so that it is completely covered.
  3. Bake in oven for about 45 minutes, or until golden brown. Serve hot or cold with low fat custard or ice cream.

Cook’s tips

  • Use fresh blueberries in place of raspberries. Use dessert pears in place of apples. Use ground mixed spice or ginger in place of cinnamon.

Nutritional information

Apple Raspberry Crumble

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INGREDIENTS

85g (3oz) plain flour (white or wholemeal)

55g (2oz) medium oatmeal

55g (2oz) unsaturated margarine

70g (2 1/2 oz) light soft brown sugar

1 teaspoon ground cinnamon

3 eating apples, peeled, cored and thinly sliced

225g (8oz) fresh raspberries

2 tablespoons unsweetened apple juice

1 tablespoon clear honey

About the bake

The combination of apples and raspberries marry perfectly to make this classic British winter dessert. Serve with a dollop of hot, creamy custard or ice cream.

  1. Step 1:Heat the oven to 170°C (fan 150°C, gas mark 3). Wash and drain the raspberries. Peel, slice & core the apples. Place the apples in a bowl with the sugar, cinnamon & water and mix together, add the raspberries then pour the mixture into a pie dish.
  2. Step 2:To make the crumble, sieve the flour, cinnamon and baking powder into a bowl, rub the butter in using your fingertips until it resembles breadcrumbs. Add the almonds and sugar and mix well. Sprinkle the crumble topping over the fruit and even it our with a fork.
  3. Step 3:Sprinkle a little bit of demerara over the top for an added crunch and bake in the oven for 35-40 minutes until the crumble is golden brown. Serve with fresh custard or a scoop of vanilla ice cream.

We’d love a slice of advice.

What’s your star rating?Tell your fellow bakers if it was tasty, how it went, any tips…

Ingredients

METRICIMPERIAL

  • For the filling
    • 500g Raspberries
    • 6 Bramley apple(s) (small.)
    • 25g Billington’s Unrefined Light Muscovado Sugar
    • 1 tsp Cinnamon
    • 2 tbsp Water
  • For the crumble topping
    • 120g Allinson’s Plain White Flour
    • 1 tsp Baking powder
    • 40g Butter (unsalted)
    • 75g Billington’s Unrefined Light Muscovado Sugar
    • 50g Almonds (ground)
    • 1 tsp Cinnamon
    •  Unrefined demerara sugar (to sprinkle)

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