What Apple and Raspberry Crumble is
This apple and raspberry crumble recipe will help you make a comforting dessert with less guilt because it has a few superfood ingredients. It’s an after-meal pudding for when you want to treat yourself to some indulgence.
Enjoy the fruity crumble with a custard or vanilla ice cream drizzle. And you can have it as it is if that’s what you prefer.
The pudding is basically a combination of fruits and some crispy floury clusters on the top. I believe in the USA, it is called apple and raspberry crisps.
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It’s pretty easy to make it. But I used to find it too floury or too sweet.
Having been a native Indonesian who doesn’t like a sickly sweet dessert, I’m not really keen on apple crumble that uses a lot of sugar. So, after trying and tweaking so many recipes, I now use this apple and raspberry crumble recipe that yields a delightful pudding and doesn’t make me too guilty for having it. Because I put less sugar, I use some superfoods in the ingredients, such as oats, pumpkin seeds, sunflower seeds, and chia seeds.
And now, this raspberry and apple crumble has become one of the favorite desserts in my household. The kids loved it so much that whenever I made it, it always went quickly. My elder one always helps with a big portion of the dessert that looks like a meal.
But I don’t mind because my raspberry and apple crumble are less naughty than some other recipes.
And if you need more ideas for using raspberries in desserts, you can check this lemon raspberry pie by Mommy Evolution.
Ingredients You Need
As mentioned above, there are two main parts of this apple and raspberry crumble, i.e., the fruits mix and the buttery floury clusters. To make these two, you need apples, raspberries, plain flour/ all-purpose flour, butter, oats, pumpkin seeds, sunflower seeds, chia seeds, ready-made caramel, vanilla extract, and cinnamon powder.
When I decided to try putting the good stuff in this pudding, I was thinking about those healthy cereal bars that are now very popular.
I thought just because we want to indulge ourselves with some delectable dessert doesn’t mean the dessert can not be reasonably nutritious. Don’t you think?
So created this recipe with the goal to make the crumble crispy with buttery flavor, with the fruits that taste refreshingly tangy. But most of all, the apple and raspberry crumble have the right sweetness because I didn’t want to overload the sugar in my pudding.
Besides, this fruity crumble is more delicious with drizzles of luscious vanilla custard or a dollop of vanilla ice cream. Try this Strawberry Cheesecake Ice Cream over this raspberry crumble if you fancy more sweet indulgence.
As for the apples, I love using Granny Smith apples because I think they’re more flavourful. But you can use ordinary cooking apples such as Bramley apples.
And for the raspberries, you can either use fresh raspberries or frozen raspberries. They both work fine. I personally often use the frozen ones now. Simply because I almost always have them stocked up in my freezer. Besides, they’re cheaper as well.
How to make Apple and Raspberry Crumble
It doesn’t take a genius to make this crumble. It’s so simple and easy.
But I prefer forgiving recipes. Recipes that do not require a strict rule of applying to the letter. To me, cooking is self-exploration. It’s a journey of your tastebud’s adventure.
So I’m keen on recipes that allow 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.
Therefore, I sometimes prepare the apples in a different way from before then. Depending on my mood, the ingredients, and the time. So, there are two methods for preparing the apples. Both methods make a deliciously comforting pudding, I promise you.
Chopping the apples into big chunks
This method is the traditional way of making apples crumble.
You peel, core, and chop the apples. Then, in a saucepan, melt one tablespoon of butter with 3 tablespoons of shop-bought caramel. Next, place the chopped apples in the saucepan and give it a good 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 a pinch of cinnamon powder.
Then, grease your dish with butter and put the apples in it. Add and scatter the raspberries over the apples.
Grating The Apples
I use this method if I don’t have the caramel or feel too lazy to pre-cook the apples.
So you need to peel, core, and grate the apples. Sprinkle one tablespoon of sugar and a pinch of cinnamon powder on the apples. Stir well.
Then, grease the dish with butter and place the apples in it. Add in the raspberries and sprinkle one tablespoon of sugar over the fruits.
Preparing The Crumble, Aka The Crisps
Cut the butter into small pieces and rub it with flour between your fingers. 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 dough.
Spoon the crumble/crisp mixture over the fruits. Ensure it covers all the fruit surfaces. Then, lightly press the crumble with the back of a tablespoon until it looks set and solidified.
Baking The Apple And Raspberry Crumble
Bake the crumble in a preheated oven at gas 3.5/ 330℉/ 170℃ for about 45-60 minutes until the top looks golden and crispy.
- I prefer Granny Smith apples, but you can use any apples you like. Reduce the sugar when cooking the apples and squeeze in around 1-2 tbsp of lemon juice if your chosen apples taste sweet.
- If you don’t have ready-made caramel, substitute it 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 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.
More apple recipes
Thank you for reading the post. I hope you’re now intrigued to try this Apple and Raspberry Crumble. When you do, I would appreciate it if you could share your thoughts in the comments (leave a reply) below.
And before you go, don’t forget to check out my other sweets and dessert recipes with apples you may like.
Thank you and all the best.
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.