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Apple & Raspberry Crumble

13 Reviews

About the bake

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.

1Total Time
20Prep Time
40Bake Time
4Serves
Easy

Method

  1. 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.

  2. 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.

  3. 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.

Ingredients

  • For the filling

    • 500g Raspberries
    • 6 Bramley apple(s) (small.)
    • 25g Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Cinnamon
    • 2 tbsp Water
  • For the crumble topping

    • 120g Allinson's Plain White Flour
    • 1 tsp Baking powder
    • 40g Butter (unsalted)
    • 75g Billington's Unrefined Light Muscovado Sugar
    • 50g Almonds (ground)
    • 1 tsp Cinnamon
    •  Unrefined demerara sugar (to sprinkle)

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