Apple & Raspberry Crumble (Classic Comfort Dessert)

There are few desserts that feel as comforting and nostalgic as a good crumble. This apple and raspberry crumble is the perfect balance of sweet and tart, with soft, cinnamon-spiced apples and juicy raspberries bubbling beneath a golden, buttery topping. It’s simple to make, endlessly cozy, and best served warm with custard, cream, or vanilla ice cream.

Whether you’re baking for a family dinner or just craving something homely, this crumble never disappoints.

During late summer and early autumn I gather raspberries and freeze them in to make jams, but always set some aside in the freezer for crumbles. I also freeze in batches of slice apples from the village orchard so that I can make this crumble recipe at at time and after Christmas when its cold and bleak there is something very comforting about setting a raspberry and apple crumble on the table.

🕒 Prep & Cook Time

• Prep: 15 minutes

• Bake: 40–45 minutes

• Serves: 4–6

  
  

Ingredients

For the Fruit Filling

• 4 medium apples (about 600g), peeled, cored, and sliced

• 200g raspberries (fresh or frozen)

• 2–3 tbsp caster sugar (adjust to taste)

• 1 tbsp plain flour or cornflour

• 1 tsp ground cinnamon

• 1 tsp vanilla extract (optional)

• Zest of ½ lemon (optional but lovely)

For the Crumble Topping

• 150g plain flour

• 100g cold unsalted butter, cubed

• 75g caster sugar

• 25g rolled oats (optional, for extra crunch)

• Pinch of salt

  
  

Method

1. Prepare the Fruit

Preheat your oven to 180°C (160°C fan) / 350°F.

Place the sliced apples and raspberries into a baking dish. Sprinkle over the sugar, flour, cinnamon, vanilla, and lemon zest if using. Gently toss everything together until the fruit is evenly coated.

2. Make the Crumble Topping

In a mixing bowl, add the flour and cold butter. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Stir in the sugar, oats (if using), and a pinch of salt.

3. Assemble

Scatter the crumble topping evenly over the fruit. Don’t press it down too firmly — you want a light, crumbly texture.

4. Bake

Bake in the preheated oven for 40–45 minutes, or until the topping is golden and the fruit is bubbling around the edges.

5. Serve

Let the crumble cool for 5–10 minutes, then serve warm with:

• Custard

• Pouring cream

• Vanilla ice cream

Sue

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