• Serves: 4
  • Prep Time: 20 minutes
  • Cooking Time: 30-40 minutes
  • Difficulty: Easy

There really is nothing better than the combination of hot, sweet, bubbling fruit and a golden, buttery, sandy crust. Whether this takes the form of pie, tart, cobbler or crumble, it’’s guaranteed to get my attention. You can keep your fancy French patisserie, your elaborate piped icing swirls and mousses, your spun sugar and mountains of whipped cream, give me a hearty crumble any day.

While a plain apple crumble is a glorious thing, I recently discovered the happy pairing of apple and raspberries by accident, after running out of blackberries and having to substitute frozen raspberries in a cake. I think I actually prefer this to the classic apple and blackberry. Cooked raspberries have an incredibly concentrated fragrant flavour that works so well with the apples. You could, of course, use blackberries or even blueberries. Plus, the berries make the fruit turn a beautiful pink colour in the oven and add lots of delicious tart juice to the mix.

There are a few tricks to the perfect crumble. I like to cut my apples in two different ways, into slices and into cubes, for a more interesting texture when they’’re cooked. I use nuts and oats in the topping as well as the flour to add crunch and flavour. Here, I’’ve used pecans, because their toffee-butterscotch taste works beautifully with the apples, but hazelnuts and almonds are also excellent. I use demerara sugar for added crunch, and stir in a little cold water to the crumble before topping the fruit, which seems to add texture when it cooks.

You can’’t really go wrong with this. It’’s a classic, with a few twists to make it even more delicious. Cosy up this autumn with a proper British pudding that celebrates our home-grown fruit.


here's what you'll need...

  • 180g plain flour (I used spelt)
  • 110g cold butter, cubed
  • 80g demerara sugar
  • 1 tsp ground cinnamon
  • 60g pecan nuts (or nuts of your choice)
  • 50g rolled oats
  • 1-2 tbsp cold water
  • 4 large cooking apples
  • 200g raspberries
  • 5 tbsp golden caster sugar

Apple Raspberry crumble ingredients


Email this article

You can choose to receive this article by email, or print the page now

have you seen...

set oven temp: 200C/gas mark 6

here's how it's done...

  • 1

    First, make the crumble. Put the flour in a large mixing bowl and rub the butter into it with your fingertips, until the mixture resembles fine breadcrumbs. Don’’t worry if there are a few bigger bits of butter visible, this adds to the texture of the crumble.

    crumble step 1

  • 2

    Stir in the sugar, cinnamon, nuts and oats.

    crumble step 3

  • 3

    Pre-heat the oven to 200C (180C fan). Peel and core the apples, then cut half into thin slices and half into small dice. This gives you a more interesting texture when the fruit is baked. Put the apples in a medium baking dish then toss gently with the raspberries and caster sugar.

    crumble step 5

  • 4

    Stir the cold water into the crumble mixture to give it a ‘pebbly’ texture. Scatter the crumble evenly over the fruit, then bake for 30-40 minutes or until the crumble is crunchy and golden and the fruit is bubbling.

    crumble step 6

  • 5

    Leave to cool for 10 minutes or so before serving with cream, custard or ice cream.

    crumble post image 1

    Is this a favourite of yours? What do you use to make your crumble?


By Elly McCausland on 03.11.14

Guest Contributor

One response to “Apple Raspberry Crumble”

  1. myrtle wilson says:

    These are beautiful reciptes,not afraid to bake them

Leave a Reply