Less-Guilt Apple and Raspberry Crumble
The pudding is full of fruits and crispy seed clusters on the top. Also known as apple and raspberry crisp, this baked fruity dessert is easy to make and offers a total indulgence for berry lovers.
This raspberry and apple crumble recipe does not use a lot of sugar. But it still gives a sweet-enough dessert taste, making it a less-guilt choice to enjoy after our meal.
You can have it as it is and top it with a generous drizzle of vanilla custard or a dollop of your favorite ice cream. Promise, it’s too delicious to resist.
This fruity crumble is one of our favorite desserts in my household. The kids love it so much that whenever I make it, it always goes quickly. My elder one always helps with a big portion of this dessert that looks like a meal.
Mind you, fruity crumble is always a hit in my household anyway. Apart from this apple and raspberry, I often make apple and blackberry crumble as well. And sometimes I make a take on the crumble into a cake like apple crumble cake.
But, admittedly, this apple and raspberry crisp is less naughty than other recipes because it is packed with superfoods such as oats, pumpkin, sunflower, and chia seeds.
When I decided to try putting the good stuff in this pudding, I was thinking about those cereal bars that are now very popular.
I thought just because we want to indulge ourselves with some delectable dessert, it doesn’t mean the dessert can not be reasonably nutritious. Don’t you think?
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Why You’ll Love This Recipe
- Packed With Goodness: This pudding is full of superfoods for ingredients, such as berries, oats, pumpkin seeds, sunflower seeds, and chia seeds, making it a nutritious dessert.
- Easy To Customize: You can always swap some ingredients according to your liking. Choose your favorite berries, and add fewer or more seeds to make it how you fancy.
- Simple and Quick: It doesn’t take a genius to make this crumble. It’s so simple, easy and forgiving. A recipe that does not require a strict rule of applying to the letter. No technical method is required to recreate this moreish dessert. It is so easy to make that you can do it with your little ones.
- Accessible: All ingredients are readily available at most grocery stores, and chances are you probably have some, if not all, ingredients needed already stored in your pantry.
- Self-Exploration: Cooking is a self-exploration. It’s a journey of your tastebud’s adventure. This recipe allows you to tweak according to your moods — and the availability of ingredients sometimes — more than anything. But of course, without losing the good taste that makes your heart smile and content.
Ingredients You Need
- Apple: I use Granny Smith apples in this recipe because they are our favorite. But feel free to use any apple of your choice. I used pink lady and gala apples in the past, which also worked well.
- Raspberries: You can use fresh or frozen raspberries.
- Oats: Any type of oats should work. Oatmeal and rolled oats are good choices.
- All-Purpose Flour: You need this to give a body to the crumble.
- Pumpkin Seeds: Packed with nutrients and minerals.
- Sunflower Seeds: Apart from adding crunch to the crumbs, these seeds are full of vitamins and minerals.
- Chia Seeds: These seeds have become popular in the last decade because of the goodness they offer us.
- Sugar: Feel free to choose demerara sugar or granulated sugar.
- Butter: This fat binds all the crumb ingredients together and gives the apples a toffee-like flavor.
- Cinnamon: A little of this spice will give this dessert extra deliciousness thanks to its sweet fragrance.
- Chopping board
- Kitchen knife
- Casserole dish
How to make Apple and Raspberry Crumble
Peel, core, and chop the apples.
Melt one tablespoon of butter in a saucepan with three tablespoons of shop-bought caramel. Or, melt three tablespoons of butter with two tablespoons of soft brown sugar.
Next, place the chopped apples in the saucepan and stir until all the apples are coated with buttery caramel. Cook until the apples are slightly softened. Take care not to let them break and mushy. Add in a pinch of cinnamon powder.
Grease your casserole dish with butter and arrange the apples in it. Add and scatter the raspberries over the apples. Set it aside while you prepare the crumble.
Cut the butter into small pieces and rub it with all-purpose flour between your fingers. Or, you can use a food processor to do it. Give it a few blitzes until the flour and butter look like breadcrumbs.
Then, put the oats in. Stir well, but don’t mix or try to knead it.
Next, add the sugar, cinnamon powder, pumpkin, sunflower, and chia seeds. Again, lightly stir and mix, but don’t try to knead. We don’t want it to become a dough.
Spoon the crumble/crisp mixture over the fruits. Ensure it covers all the fruit surface. Then, lightly press the crumble with the back of a tablespoon until it looks set and firm.
Bake your apple and raspberry crumble in a preheated oven at gas 4/ 350℉/ 180℃ or 338℉/ 170℃ fan oven for about 45-60 minutes until the top looks lightly golden and crispy.
- Make sure you rub the butter with flour at finger tips until they resemble breadcrumbs. But do not mix them. If possible, use a food processor to achieve this.
- Do not overmix the oats and seeds with the butter-flour mixture. Do take care and work fast. We don’t want the butter to soften and create a dough-like texture to our crisp.
- Try to cut the apples at the same size and thickness so they cook evenly.
Substitutions and Variations
- I personally prefer Granny Smith apples, but you can use any apples that you like. If you use sweet-eating apples, reduce the sugar when cooking them and squeeze in around 1-2 tbsp of lemon juice to give a refreshing tang to it.
- If you don’t have ready-made caramel, you can always substitute three tablespoons of butter with two tablespoons of demerara sugar (or granulated sugar). Melt the butter, and put the sugar until all dissolved and caramelized. Then, follow the next steps of the method.
- Substitute oats with grain flakes like barley, rye, or spelt. I’ve done it, and the crumble tasted equally nice.
- Feel free to choose any seeds you like. You can also replace it with coconut flakes or nuts if you prefer. I’ve tried sunflower, pumpkin, chia, sesame, coconut flakes, almonds, and Brazil nuts. Just ensure the measure is the same as the one you substitute with. If you use nuts, chop them into small pieces.
Storage and Reheating Matter
You can store this crumble in the refrigerator. Cover the dish with plastic wrap, or transfer the dessert into a tight-lidded container before refrigeration. It keeps well up to one week.
This apple and raspberry crumble freezes well, too. You can freeze it before you bake it or even after you bake it. It freezes well for up to two months.
Reheat the crumble at gas 4/ 350℉/ 180℃ or 338℉/ 170℃ fan oven for about 45-60 minutes or until it turns crispy again.
If you plan to freeze it, I suggest you use an aluminum foil baking tray to avoid breaking your lovely dish.
More Fruity Desserts
If you need more ideas for fruity desserts, try this lemon curd cake, raspberry cupcakes, apple cake, lemon shortbread cookies, apple cupcakes, agar-agar milk pudding with raspberry or lemon raspberry pie.
Thank you for checking this apple and raspberry crumble recipe. I hope you’ll try it. When you do, I would appreciate it if you could share your thoughts in the comments (leave a reply) below.
Take care and all the best.
What is apple crumble called in America?
The British apple crumble is called apple crisp in America. Both refer to baked fruity desserts with crispy toppings made with flour, butter, and sugar. However, I also use seeds in the toppings mixture in this recipe, making it nutritious and extra crunchy.
Do you put eggs in apple crumble?
No, you don’t need any egg to make apple crumble.
Apple and Raspberry Crumble
- Chopping board
- Kitchen knife
- Mixing bowl
- Casserole dish.
- 1.8 pounds apples Granny Smith
- 5-6 ounces raspberries fresh or frozen
- 3 tablespoons ready-made tinned caramel optional, see the notes
- ½ cup butter cut into small pieces
- 4 tablespoons sugar preferably demerara sugar
- 1 teaspoon vanilla extract
- 1 cup oats
- 1 ¼ cup plain flour
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 tablespoon chia seeds
- ¼ teaspoon cinnamon powder optional
- Grease a medium-size baking dish with butter.
- Peel, core, and cut the apples into cubes.
- In a small saucepan, melt 1 tbsp of butter and the caramel. If you don’t use ready-made caramel, melt 3 tbsp butter with 2 tbsp sugar until the sugar is dissolved and caramelized.
- Put the apple cubes in the melted caramel, stir and make sure all pieces are coated with the sugar. Leave to cook at low heat for about 10 minutes.
- When the apples are done, pour them in the greased dish and spread evenly. Scatter the berries on the top.
- Or, you can peel, core and grate the apples. Add in a tablespoon of sugar and cinnamon. Stir well. Place the apples in a greased ovenproof dish. And add in the berries all over the apples.
- Preheat the oven at gas 3.5/ 330℉/ 170℃.
- In the meantime, rub the butter with the flour between your fingertips until it resembles breadcrumbs. If you wish, you can use the food processor to speed up the process. Blitz the butter and flour just until they look like fine breadcrumbs. Take care not to blitz too much nor too long. Or you will get a dough instead of the crumbs.
- Then add in the 4 tablespoons of sugar, the cinnamon, and all the seeds to the flour mix. Stir until all mixed well. Don’t try to make them stick together though. The mixture should stay crumbly.
- Lastly, put the flour mix on top of the fruit. Spread it evenly until it fully covers the dish. Then gently press the surface with the back of a spoon until the top looks firm.
- Bake the crumble for about 45 minutes or until it looks golden and crispy.
- Enjoy the crumble with a dollop of vanilla ice cream, or pour it with delicious homemade custard. You can also have it with ready-made custard. It doesn’t matter as long as you enjoy it.
- I personally prefer Granny Smith apples, but you can use any type of crispy apples that you like. You can choose Cox, Gala, or Pink Lady. Just make sure to reduce the sugar when cooking the apples and squeeze in around 1-2 tbsp of lemon juice, if your chosen apples taste sweet.
- Although I put ready-made caramel in the ingredients, you can always substitute with 2 tbsp butter + 2 tbsp sugar. Melt the butter, and put the sugar until all dissolved and caramelized. Then follow the next steps of the method.
- You can substitute Oats with other types of grain flakes such as Barley, Rye, or Spelt. I’ve done it, the crumble tasted equally nice.
- Feel free to choose any seeds you like. You can also replace it with coconut flakes or nuts if you prefer. I’ve personally tried Sunflower seeds, Pumpkin seeds, Chia seeds, Sesame seeds, Coconut flakes, Almonds, and Brazil nuts. Just make sure the measure is the same as the one you substitute with.
- If you use nuts, chop them into small pieces.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.