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Crumble final edit (1 of 1)

Apple and raspberry crumble

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2.7 stars based on 10 ratings

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.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

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Ingredients

For the filling

  • 500g 17⅝ oz Raspberries
  • 6 6 Bramley apple(s) small.
  • 25g 1 oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 1tsp 1tsp Cinnamon
  • 2tbsp 2tbsp Water

For the crumble topping

  • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Baking powder
  • 40g 1½ oz Butter (unsalted)
  • 75g 2¾ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 50g 1⅞ oz Almonds (ground)
  • 1tsp 1tsp Cinnamon
  • Unrefined demerara sugar to sprinkle (we use Billington's)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 170°C (fan 150°C, gas mark 3). Wash and drain the blackberries. Peel, slice & core the apples. Place the apples in a bowl with the sugar, cinnamon & water and mix together, add the blackberries then pour the mixture into a pie dish.

    Ingredients for this step

    • Blackberries
    • 6 6 Bramley apple(s) small.
    • 25g 1 oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 1tsp 1tsp Cinnamon
    • 2tbsp 2tbsp Water
  2. Classic mode 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.

    Ingredients for this step

    • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Baking powder
    • 40g 1½ oz Butter (unsalted)
    • 50g 1⅞ oz Almonds (ground)
    • 75g 2¾ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 1tsp 1tsp Cinnamon
  3. Classic mode 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.