Raspberry And Apple Crumble

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Raspberry and apple crumble is a delicious dessert recipe served warm with ice cream or double cream. In this easy dessert recipe, pastry is topped with a fresh fruit filling and baked until the top turns golden brown. Did you know that the same fruit crumble recipe can be made using apples or raspberries. The twist is in the cooking method.

Apple and raspberry crumble

A timeless dessert classic that is loved by all – there is something so divine about warm, stewed fruits with a sweet, biscuit crumble.DEC 30, 2014 2:00PM

  • 20 mins preparation
  • 50 mins cooking
  • Serves 6

Ingredients

Crumble

  • 1 cup self-raising flour
  • 180 gram butter
  • 1 cup demerara sugar
  • 2/3 cup rolled oats

Apple and raspberry crumble

  • 40 gram butter
  • 1/4 cup caster sugar
  • 5 large, peeled, cored, sliced green apples
  • 150 gram punnet raspberries
  • pouring custard, to serve

Method

Apple and raspberry crumble

  • 1Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease an 8-cup ovenproof dish.
  • 2In a small saucepan, combine butter and sugar. Stir on low heat, until sugar dissolves. When bubbling, add apples. Stir until apples are well coated. Cook 8-10 minutes, until apples are tender and golden brown. Spoon into prepared dish. Sprinkle berries over.
  • 3To make crumble: Sift flour into a bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar and rolled oats.
  • 4Sprinkle crumble evenly over fruit mixture. Bake 30-35 minutes, until golden. Serve warm, with pouring custard.

Apple-Raspberry Crumble with Oat-Walnut Topping

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 6-8 servings

Ingredients

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For the Topping:

7 tablespoons unsalted butter, softened, plus more for the baking dish

1/2 cup rolled oats

3/4 cup all-purpose flour

1/2 cup packed light brown sugar

Pinch of salt

3/4 cup chopped walnuts

For the Filling:

3 pounds baking apples (such as Macoun or Cortland)

2 cups raspberries

3 tablespoons granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Pinch of freshly grated nutmeg

Pinch of ground cinnamon

Pinch of salt

2 tablespoons cold unsalted butter, cut into small piecesAdd to Shopping List

Directions

  1. Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
  2. Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
  3. Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
  4. Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
  5. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

Apple And Raspberry Crumble

A simple apple and raspberry crumble that only takes 15 minutes to make. Sweet apples and tangy raspberries topped with a soft yet crunchy crumble topping. Serve with custard, ice-cream or cream. So delicious!

Apple and Raspberry Crumble
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One of my all-time favourite desserts is apple crumble. When I was younger my mum used to make crumble all the time on Sundays and it just made my Sunday! There is nothing better than a simple apple crumble. Since moving to the UK I’ve found myself craving apple crumble over several occasions. So, over time I’ve come to perfect my crumble recipe, and my favourite version contains apples and raspberries. This apple and raspberry crumble is a recipe that you’ll want to have on hand.

Apple and Raspberry Crumble
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It’s now November and the days are shorter, colder and it’s raining so much more! I’m sad that summer is over but at the same time I’m looking forward to those cosy nights in. One of my favourite winter desserts is this apple and raspberry crumble. In my eyes there is nothing better than getting comfy on the sofa with a blanket and a bit of crumble!

Apple and Raspberry Crumble
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This delicious apple and raspberry crumble is just perfect for cold winter weekends. It’s a really quick and easy recipe and is great to make on a Sunday afternoon when you have some more time to spend in the kitchen. Apple and raspberry crumble is the ultimate winter comfort food.

The key to the perfect apple and raspberry crumble

Now, the key to the perfect apple and raspberry crumble, well any fruit crumble really, is in the crumble topping. You’ll find that every recipe has a different ratio of ingredients. In this recipe, the crumble topping is made with melted butter, brown sugar, flour and rolled oats. I love adding oats to my crumble topping as it makes it softer but crunchier at the same time. Using too much flour makes the crumble too crumble and I like to have pieces of crumble with every bite. After all, the crumble topping is the best part of any fruit crumble!

Essentially, the ratio of butter, flour, sugar and oats (if you’re using) will result in your crumble topping being either more crunchy or more crumbly. My crumble topping is more on the crunchy side. But saying that, it’s still very soft and has a hint of sweetness from the sugar.

Apple and Raspberry Crumble
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Why you’re going to love this apple and raspberry crumble

It’s quick and easy to make – It’s really simple to make and only requires about 10 minutes hands-on time.

It’s the perfect comfort food – There is nothing better than a warm and delicious crumble on a cold and rainy Sunday evening.

The crumble makes the dish – The crumble is soft, yet crunchy and full of flavour. What is an apple crumble without a crunchy topping?

Apple and Raspberry Crumble
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What type of apple do I use?

I tend to use sweeter varieties for my crumble, such as Pink Lady or Jazz apples. However, it really does depend on the flavour that you want your crumble to have. If you don’t want it to be too sweet, then perhaps Granny Smith apples may be a good option as the tartness of the apples will balance the sweetness of the crumble. My personal favourite is Pink Lady, but you can really use any type of apple for this recipe.

Can I use other types of berries to make this crumble?

Yes, you can! You can substitute the raspberries with blueberries, blackberries, strawberries, gooseberries … pretty much any berry you like!

Storing apple and raspberry crumble

Store the crumble in an airtight container for up to 3 days. The crumble does not need to be kept in the fridge as long as the room you’re storing the crumble is at room temperature.

Freezing apple and raspberry crumble

You can freeze the crumble for up to 3 months in an airtight container (although I’ll be surprised if you have any leftovers as it’s so tasty and difficult to resist!).

You can reheat the crumble directly from frozen – just pop it into a preheated oven and bake until warm. Or, if you prefer, you can defrost the crumble in the fridge overnight and serve the following day.

Serving suggestions

I am a BIG fan of crumble with warm custard! But I acknowledge that not everyone agrees with me on this so you can serve your crumble with custard, ice-cream or cream. Whatever you like!

Equipment needed

  • Medium saucepan
  • Bowl
  • Large oven dish

Tips for making apple and raspberry crumble

  • If you prefer sweet apples use Pink Lady or Jazz apples. If you prefer more tart apples, then opt for Granny Smith apples. You can use any type of apple for this recipe.
  • You can use either fresh or frozen raspberries to make this crumble. I personally prefer using fresh raspberries, but this recipe works with frozen raspberries too.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.
  • Freeze the crumble for up to three months. You can reheat straight from frozen or you can allow the crumble to defrost overnight in the fridge.
  • Serve with custard, ice-cream or cream.

Apple And Raspberry Crumble

  •  Prep Time: 15 minutes
  •  Cook Time: 40 minutes
  •  Total Time: 55 minutes
  •  Yield: 6 servings 1x

Description

A simple apple and raspberry crumble that only takes 10 minutes to make. Sweet apples and tangy raspberries topped with a soft yet crunchy crumble topping. Serve with custard, ice-cream or cream. So delicious!

Ingredients

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For the fruit compote:

  • 6 apples
  • 200g raspberries
  • 3 tbsp brown sugar
  • 1 tsp cinnamon

For the crumble topping:

  • 150 butter, melted
  • 100g plain flour
  • 100g rolled oats
  • 100g brown sugar

Instructions

  1. Preheat the oven to 180C/ 160C Fan/ 350F/ Gas 4.
  2. Prepare the compote: Peel the apples and slice them thinly. Add them to a medium saucepan along with the raspberries, sugar and cinnamon. Cook the fruit on medium heat for 10 minutes, until soft.
  3. Make the crumble while the apples and raspberries are cooking. In a bowl mix the melted butter, flour, sugar and rolled oats. The crumble topping with resemble moist breadcrumbs and there should be a few clumps of crumble.
  4. Transfer the apple and raspberry mixture to a large oven dish and spread throughout the bottom.
  5. Pour the crumble over the fruit layer, making sure you cover all the fruit.
  6. Bake in the oven for 30-40 minutes, until golden brown.
  7. Serve warm with your choice of custard, ice-cream or cream.

Notes

  • Type of apples. If you prefer sweet apples use Pink Lady or Jazz apples. If you prefer more tart apples, then opt for Granny Smith apples. You can use any type of apple for this recipe.
  • Fresh or frozen raspberries. You can use either fresh or frozen raspberries to make this crumble. I personally prefer using fresh raspberries, but this recipe works with frozen raspberries too.
  • Storing leftovers. Store any leftovers in an airtight container at room temperature for up to 3 days.
  • Freezing the crumble. Freeze the crumble for up to three months. You can reheat straight from frozen or you can allow the crumble to defrost overnight in the fridge.
  • Serving suggestions. Serve with custard, ice-cream or cream.

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