A classic crumble is hard to beat, and this apple and raspberry crumble is a simple, no-fuss pudding that’s ideal for midweek meals or Sunday lunch.
The sharpness of the raspberries cuts through the sweetness of the apples, and the buttery oat crumble topping adds just the right amount of crunch.
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It’s straightforward to make, uses everyday ingredients, and can be prepped ahead if you’re short on time. Whether you serve it with custard, cream, or ice cream, this is a reliable, crowd-pleasing dessert that works all year round.
Best of all, no rubbing in is required for this easy crumble recipe either! Instead, melted butter is poured over the flour, oats, and sugar to create a beautiful golden crumbly topping in just seconds!
Love crumble? Try my strawberry crumble next!
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✔️ Why You’ll Love This Recipe
- Fuss‑free & comforting dessert.
- Easy to scale up or down.
- Freezer-friendly.
🛒 Ingredient Notes
Apples – I've used eating apples in this crumble recipe, but swap for Bramley apples if you prefer a tarter flavour.
Raspberries – Use fresh in season, or frozen all year round for convenience and flavour.
Caster Sugar – Adjust the amount to balance the fruit’s tartness.
Crumble topping – A mix of plain flour, melted butter, light brown sugar, and oats gives the perfect golden flapjack style topping.
Optional spices/extras – A dusting of cinnamon or a splash of vanilla enriches the flavour.
🔪 How to Make Apple & Raspberry Crumble
One: Mix together crumble topping ingredients.
Two: Stir until large buttery clumps form.
Three: Place the sliced apples, raspberries, caster sugar and cinnamon into a large pie dish and mix well.
Four: Top with the crumble topping and bake for 40-45 minutes until golden.
🍽️ Serving Suggestions
Serve warm with:
- Vanilla ice cream
- Pouring custard
- Whipped double cream or clotted cream
📖 Variations
Add a nutty crunch – Stir chopped almonds, pecans or hazelnuts into the crumble topping for extra texture.
Use different berries – Swap raspberries for blackberries, blueberries or a frozen mixed berry blend.
Spiced fruit – Add a pinch of ground ginger, nutmeg or mixed spice to the fruit for extra warmth and depth.
🥡 Storage
Freeze - Freeze baked portions for up to 3 months – defrost overnight and reheat before serving.
At room temperature - Keep covered for up to 2 days.
In the fridge - Store in an airtight container for 3–4 days.
Reheating - Microwave for a quick warm-up, or re-crisp in the oven at 160 °C (~10 minutes).
❓ Frequently Asked Questions
Yes – assemble, cover, and keep in the fridge for up to 24 hours before baking.
Absolutely! Substitute flour with a 1:1 gluten‑free blend or use oat flour
More crumble recipes
Recipe
Apple and Raspberry Crumble
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Ingredients
- 9 Eating Apples (e.g. Granny Smith) peeled and sliced
- 150 g Raspberries
- 1 teaspoon Cinnamon
- 1 tablespoon Caster Sugar
Crumble Topping
- 125 g Plain Flour
- 125 g Oats
- 150 g Light Brown Sugar
- 125 g Butter melted
Instructions
- Preheat the oven to 180℃/160℉/Gas 4.
- Mix together the crumble topping ingredients in a bowl until large clumps form. Set aside.125 g Plain Flour, 125 g Oats, 150 g Light Brown Sugar, 125 g Butter
- Place the sliced apples, raspberries, caster sugar and cinnamon into a large pie dish and mix well.9 Eating Apples, 150 g Raspberries, 1 teaspoon Cinnamon, 1 tablespoon Caster Sugar
- Top with the crumble topping.
- Bake in the oven for 40-45 minutes until golden.
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