This Apple and Raspberry Crumble recipe is one of my favourite ‘go to’ recipes when I am short on time and have friends or family coming over for dinner. The super easy to make Apple and Raspberry Crumble, always has guests beaming from ear to ear when the crumble comes out of the oven, and it takes no time at all to make to soooooooo a real WIN WIN dessert dish all round!
We are super lucky here in Byron Bay, to have amazing apples and raspberries available from our local farmers’ market. I can’t help but buy a healthy amount of sundowner apples each week, and I always try and have a stash of local raspberries in the freezer ready to be used at a moments notice!
So this dish really is something that you can whip up in no time at all, with minimal fuss using a few simple ingredients.
INGREDIENTS:
4 sundowner apples
1 punnet raspberries
2 tbs brown soft sugar
¼ tsp vanilla paste
1 lime – juice only
Crumble Mix:
2 ½ cups almond meal
1 cup plain flour
200g melted unsalted butter
¼ tsp vanilla paste
2 tbs brown soft sugar
METHOD:
- Pre-heat your oven to 180 Celcius
- Squeeze your lime juice directly into the pie tray
- Cut your apples into quarters then cut out the core of each piece – then simply cut each quarter length ways – then in half again (giving you 4 pieces of apple per quarter ie chunky pieces)
- Add your apples to the pie dish and mix with your hands – so the apples get coated with the lime juice to stop them going brown
- Add your vanilla paste – then sprinkle over the sugar evenly throughout the pie dish
- The using your hands – mix the ingredients together so the sugar dissolves and the vanilla paste are incorporated with the apples
- Then simply scatter over the raspberries evenly over the top of your apple mixture
- Melt your butter on a medium heat
- In a mixing bowl add your flour, almond meal, vanilla paste and sugar, then add your melted butter and stir until everything is incorporated
- Using your hands evenly distribute the crumble mixture over the top of your pie dish
- Place on the middle shelf in the oven for approx. 30 mins – check at 20 mins and move to a lower shelf if the top is getting too much colour (you need the flour and almond meal to cook through)
- Remove from the oven and allow to cool on an over rack for 5 mins
SERVING SUGGESTIONS:
- Serve with ice cream or custard, my favourite of the two is ice cream. I really like the hot and cold sensation of eating the hot crumble with cold ice cream!
- If your kids are fussy eaters, you may like to peel the apples first
- You can substitute granny smith apples or pink lady apples for the sundowner apples if you can’t get sundowner apples
- You can also substitute rolled oats for the almond meal if almond meal is not readily available
TIPS:
- Using a pie dish like the Wiltshire one in our photos that you can take straight from the oven to the table will help save on washing up, it also looks really homely and welcoming too YAY!
- If you are having a dinner party and want to make the crumble a little bit more fancy, you can make the crumble in individual pie dishes and serve with a dollop of ice cream on top
- The method for this recipes is really simple and a great way to get the kids involved in the kitchen, without making too much mess
What is your favourite flavour combination for a homemade crumble?
Enjoy!
T xx
