A Less-naughty Apple and Raspberry Crumble

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Raspberry and apple crumble are one of the favourite desserts in my household. The kids love it so much that whenever I made it, it always went quickly. And 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. 

Having said that though, the first time I made apple crumble following a recipe of a well-known baker, nobody was keen on it apart from me. I was literally the only one who ate it. 

And because I personally love it, I tried to find out why my husband and the kids didn’t like it. They simply answered that the crumble topping was too thick and too sweet. Hmmm….that made me feel worse. Because I’ve eaten all that too sweet crumble, which means I ate too much unnecessary sugar. #sugarguilt.

After that, I’d taken a break from the crumble. I didn’t make again. At all. Never.

Journey to a recipe that my tribe loves

Until one day, I read about superfoods, and I noticed there are more and more cereal bars in the shops that claim to be healthy just because they include nuts and seeds in their ingredients.

And then I came across so many crumble recipes — that use nuts and seed — on Pinterest and Google. But somehow they looked a bit “demanding” for me, in terms of ingredients or method. And I love simplicity. 

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.

After several times of tweaking and experimenting with my recipe, I finally received approvals from my tough 3 critics, i.e. hubby and kids. 

Then I’ve made this raspberry and apple crumble a few times for the Soup Kitchen that I cook and donate the food for. And every time, the desserts went down very well and fast. I’ve also made it for my friends who like it so much that one of them sometimes craves for it. In fact, I’m writing this post for her so that she can make it herself 😀. 

Because at the time I’m writing this, we’re in lockdown, and in social distancing period due to the pandemic. So we can’t get together and see each other for the moment. 

Apple and Raspberry Crumble

So yeah, back to our crumble. Even though I put raspberry and apple on the title, this recipe is quite forgiving. Don’t hesitate to change the berries to other soft fruits that you like, such as blackberries or strawberries. And you don’t have to use fresh fruit. As a matter of fact, I often use the frozen berries for this crumble recipe. Also, you can change the apples to pears, if you like. 

 

 

 

Healthy apple and raspberry crumble recipe

Apple and Raspberry Crumble

Yield: 10
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

A dessert that packed with goodness for when you want a comfort food

Ingredients

  • 800 grams Apples (See the notes). Approx. 7-8 medium sized apples
  • 150 grams Raspberries (or Blackberries, Strawberries)
  • 3 tbsp Ready-made tinned caramel (optional, see the notes)
  • 125 gr + 1 tbsp Butter, cut into small pieces
  • 4 tbsp Sugar (preferably demerara sugar)
  • 1 tsp Vanilla extract
  • 90 grams Oats
  • 125 grams Plain flour
  • 35 grams Sunflower seeds
  • 33 grams Pumpkin seeds
  • 1 tbsp Chia seeds
  • ¼ tsp Cinamon powder (optional)

Instructions

  1. Grease a medium-size baking dish with butter.
  2. Peel, core, and cut the apples into cubes.
  3. 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 dissolved and caramelized.
  4. Put the apple cubes in the melted caramel, stir and make sure all pieces coated with the sugar. Leave to cook at low heat for about 10 minutes until the apples softened a little bit. Take care not to overcook. You don't want it to break and become lumpy.
  5. Preheat the oven at gas 4/ 350℉/ 180℃.
  6. 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.
  7. Then add in the 4 tablespoons of sugar, the oats, 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.
  8. When the apples are done, pour them in the greased dish and spread evenly. Scatter the berries on top.
  9. 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.
  10. Bake the crumble for about 45 minutes or until it looks golden and crispy.
  11. 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.
  12. So, enjoy it!

Notes

  • 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. 
  • If you use pears, make sure they’re not ripe. But if ripe pears are all you have, then you can skip cooking the fruit. 
  • You can also use frozen berries.
  • 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.

Nutrition Information
Yield 10 Serving Size 1 Amount Per Serving Calories 200Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 225mgCarbohydrates 38gFiber 5gSugar 18gProtein 4g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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If you enjoyed the recipes, feel free to share and pin it. Don’t forget to check my other recipes you may also like:

🖤 Scrumptious Indonesian Snow White Butter cookies

🖤 An easy Sponge Cake that even your five-year-old can make

🖤 Dairy-free Chocolate Brownies: perfect for traybakes



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