Apple and Raspberry Crumble
Apple and raspberry crumble are such a comforting dessert. It’s an after-meal pudding for when you want to treat yourself with some indulgence.
You can enjoy the fruity crumble with a drizzle of custard or vanilla ice cream. And you can just have it as it is if that’s what you prefer.
What Apple and Raspberry Crumble is
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.
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 with apple crumble that use a lot of sugar. So after trying and tweaking so many recipes, I now use this apple and raspberry crumble recipe that not only yields in a delightful pudding but also doesn’t make me too guilty for having it. Because I put less sugar, and I use some superfoods in the ingredients such as oats, pumpkin seeds, sunflower seeds and chia seeds.
And now this raspberry and apple crumble have become one of the favourite desserts in my household. The kids love it so much that whenever I made it, it always went quickly. My elder one always helps himself with such a big portion of the dessert that it looks like a meal.
But I don’t mind. Because my raspberry and apple crumble are less naughty compared to some other recipes.
What you put in it
As mentioned above, there are two main parts of this apple and raspberry crumble, i.e. the fruits mix and the buttery floury clusters. And 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, it doesn’t mean the dessert can not be reasonably healthy. Don’t you think?
So created this recipe with the goal to make the crumble crispy with buttery flavour, with the fruits that taste refreshingly tangy. But most of all, the whole apple and raspberry crumble has the right sweetness. Because I didn’t want to overload the sugar in my pudding.
Besides, this fruity crumble is more delicious to enjoy with drizzles of luscious vanilla custard or a dollop of vanilla ice cream. So you don’t want your apple crisps to be too sweet.
As for the apples, I love using granny smith apples because I think they’re more flavourful. But you can use the 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 a 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 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 different way from before then. Depending on my mood, the ingredient and time. So there are two methods in 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 apple 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, 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 in 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 I feel lazy to pre-cook the apples.
So you neeed to peel, core and grate the apples. Sprinkle one tablespoon of sugar and a pinch or cinnamon powder in 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/ the crisps
Cut the butter in small pieces and rub it with flour between your fingers. You can use a food processor to do it. Just 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 in the sugar, cinnamon powder, pumpkin seeds, sunflower seeds 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/ crisps 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 solidified.
Baking the apple and raspberry crumble
Bake the crumble in preheated oven at gas 3.5/ 330℉/ 170℃ for about 45-60 minutes until the top looks lightly golden and crispy.
- I personally prefer Granny Smith apples, but you can use any type of apples that you like. 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.
- If you don’t have ready-made caramel, 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.
Thank you for reading the post. I hope you’re now intrigued to try this Apple and Raspberry Crumble. When you do, I will really appreciate if you can share what you think about it in the comments (leave a reply) below.
Feel free to share the post to those who may need it. And follow me on Facebook, Instagram and/ or Pinterest @soyummyrecipesbydevy to sneak peek at what’s cooking in my kitchen.
And before you go, don’t forget to check out my other recipes that you may like.
- Snow White Butter Cookies.
- Agar-agar Milk Pudding With Condensed Milk and Raspberry.
- Chocolate Mousse Pudding with Aquafaba.
- Chocolate Mousse with Two-Ingredients Only.
- Vanilla Velvet Cake.
- Coconut and Date Cookies.
- Milk Custard Pie with Evaporated Milk.
- Chocolate Chip Cookies with Coconut Oil.
- Apple Cupcakes with Cream Cheese Frosting.
Thank you and all the best