Name: Apple and raspberry crumbles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 apples (peeled and cut into cubes); 1 cup of frozen raspberries; 1 teaspoon of lemon zest; 1/4 cup of sugar; 2 tablespoons of plain flour; 1 tablespoon of lemon juice; 1 cup of plain flour; 1/3 cup of sugar; 1/4 cup of brown sugar; a pinch of salt; 1/4 teaspoon of cinnamon; 115 grams of butter (cut into cubes)

Jump to Recipe Print Recipe

There is nothing more comforting than a sweet and tart apple and raspberry crumble on a cold winters night. Serve with a dollop of cream or ice cream.

I have recently become a fan of Ina Garten, the Barefoot Contessa. Whilst I've had a subscription to the Lifestyle Food channel for a few years, I'll admit I'd never really paid much attention to her show (I think that's because the list of cooking shows I already watch is rather long), but now having seen it I know I've been missing out. I love her easy manner, relaxed style of cooking all the while maintaining an attention to detail. After watching one of her shows recently I was inspired to use he crumble recipe from her Keep it Sweet episode. Whilst peaches aren't in season here I was inspired enough to make the recipe using what fruit I had to hand, which was frozen raspberries and apples. This recipe for apple and raspberry crumble is quick and easy to prepare, which is ideal at the moment given I'm still on crutches. I made 4 crumbles using the recipe, and T and I had one each for dessert one night and planned to have the other after dinner the next night. T loved the crumble SO much that he found it difficult to resist the urge to go to the kitchen and get a second crumble. If that isn't a resounding endorsement I don't know what is. Needless to say, the crumble recipe will become a staple. I also loved how deliciously crumbly and crunchy the topping was. I often find crumble recipes don't produce a very crumbly topping. Also, this recipe was even better due to the fact the crumble topping was still crumbly and crunchy the next day. In addition to being inspired by the crumble recipe, I also noticed that Ina used her Kitchenaid to make the crumble topping. When I've made crumble, in the past I've always made it by hand, but using the Kitchenaid mixer to make the crumble was just SO easy. I highly recommend it. Anyway, back to the Barefoot Contessa. If you're a fan, I'd be interested to hear what your favourite recipes are? If you're not a fan have you discovered a celebrity chef recently whose cooking you adore?

More Raspberry Desserts

Apple and raspberry crumbles

There is nothing more comforting than a sweet and tart apple and raspberry crumble on a cold winters night. Serve with a dollop of cream or ice cream.

4.43 from 28 votes

Print Pin Save

Course: Dessert

Cuisine: Dessert

Keyword: Apple and raspberry crumble

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 610kcal

Author: Delicious Everyday

4 servings

Ingredients

Fruit Base:

4 apples peeled and cut into cubes
1 cup of frozen raspberries
1 teaspoon of lemon zest
¼ cup of sugar
2 tablespoons of plain flour
1 tablespoon of lemon juice

Crumble topping:

1 cup of plain flour
⅓ cup of sugar
¼ cup of brown sugar
a pinch of salt
¼ teaspoon of cinnamon
115 grams of butter cut into cubes

US Customary - Metric

Instructions

Preheat the oven to 180 degrees celsuis (350 degrees farenheit).
In a bowl add the cubed apple and raspberries and add the sugar, flour, lemon zest and lemon juice and mix together until the fruit is coated. Pour the fruit into individual ramekins.
In a mixer bowl add the flour, sugars, salt, cinnamon and butter and mix until the butter is mixed in and the batter starts to form pea sized clumps.
Sprinkle the crumble topping over the fruit, making sure to not pat the mixture tightly. The looser the mixture the crumblier your crumble will be.
Bake in the oven for 40 to 45 minutes or until the crumble topping is golden and the juices start to bubble through the crumble topping.
Serve with vanilla bean ice cream or freshly whipped cream, or if you are feeling indulgent, both!

Notes

Recipe adapted from Barefoot Contessa's Peach and Blueberry Crumbles.

Nutrition

Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

Comments

Robyn says

October 15, 2011 at 12:27 am

Hi,

What kind of apples do you use - green, red?

Thanks!

- delicieux says
  
  October 16, 2011 at 12:50 pm
  
  Hi Robyn, I used red apples. 🙂
  
Rivki Locker says

January 02, 2011 at 1:32 pm

I just came across this and cant wait to try it. I love how it uses frozen berries so ican enjoy it in the winter! I make crisps all winter long and cranberries get a bit tiresome. Thanks!
My recent post Curried Corn

- delicieux says
  
  January 05, 2011 at 9:15 am
  
  Hi Rivki 😀 I hope your crumble turned out well.
  
Lily says

December 01, 2010 at 8:56 am

After lusting after this recipe/photo for months I finally made these last night and they were SCRUMPTIOUS! So simple to throw together and positively delicious... thanks so much for creating this version of the recipe and sharing it... this will be a fail safe "go-to" dessert for me now 😀

- delicieux says
  
  December 01, 2010 at 11:45 am
  
  Thanks for letting me know how you went Lily. 🙂 I am so glad that they went down so well. 😉
  
Emma @CakeMistress says

August 26, 2010 at 8:59 pm

Yay for the Red KitchenAid 🙂 🙂
Bummer to be hobbling around the kitchen on crutches. Hope it gets better soon! The crumble looks fabulous, especially perfect for these cold nights.

- delicieux says
  
  August 27, 2010 at 9:41 am
  
  Thanks for your get well wishes Emma 🙂
  
  The crumble was delicious and perfect for this cold weather. Even better it was super easy to make.
  
pavithra says

August 23, 2010 at 2:03 pm

Wow the crumble looks soooooooooooo delicious and I am really tempted.

a sweet pea chef says

August 19, 2010 at 4:47 pm

Oh, I LOVE Ina! Pretty much anything she makes is golden and her recipes always turn out great. I use at least 8-10 of her recipes -- untouched -- on a regular basis. This crumble looks delicious!
My recent post Spinach Salad with Warm Bacon Dressing

- delicieux says
  
  August 22, 2010 at 10:40 am
  
  Thats great to know you have such success with Ina's recipes too. I'm really beginning to enjoy her recipes and am finding my list of recipes to try is growing more and more.
  
KulsumJourneyKitchen says

August 17, 2010 at 6:35 pm

Hey There!

I really hope you don't need a surgery. I can imagine the frustration. But I guess that hasn't disrupted the cooking which is always good. And look at those pictures. I'm drooling (which I always am on your site).

I'm always discouraged in making crumbles because all berries cost arms and legs here. And even though I have been putting my mind on making Apple crumble, without no berries makes me sad.

Get well soon.
My recent post Watermelon and Feta Salad

- delicieux says
  
  August 18, 2010 at 12:06 pm
  
  Thanks for your lovely comments Kulsum 🙂
  
  Unfortunately it's looking like I will need surgery or if I don't understand I will continue to dislocate my knee. I haven't made up my mind which way to go yet as the surgery involves 3 months recovering and being on crutches.
  
  Berries are quite expensive here too. In particular raspberries, so I use frozen raspberries. I find it much better to have frozen raspberries on hand because of the convenience but also because whenever I get fresh berries they just go off so quickly.
  
delicieux says

August 16, 2010 at 8:31 am

Thanks GG.

The injury is ok but I'm still on crutches with my leg in a metal brace. Finding it frustrating by not being able to get around , cook or clean properly. My appointment with the orthopaedic surgeon was rescheduled until tomorrow so I won't know much more until then. I'm really hoping I wont' need surgery.