Best 4 Apple Raspberry Crumble Recipes

APPLE-RASPBERRY CRUMBLE WITH OAT-WALNUT TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
• Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
• Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
• Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
• Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

APPLE AND RASPBERRY CRUMBLE (CRISP)

Steps:

• Heat oven to 190c (350f).
• Butter an 8 cup ovenproof dish.
• Mix first three ingredients together and pour into dish.
• Mix topping ingredients together rubbing in the butter with your fingertips as you do.
• Pick up small amounts of the mix, then gently squeeze them together to give you clumps of mix. This makes for a nice texture on the top of the crumble.
• Spread the clumps of mix over the pie.
• Bake for about 30 minutes or until mix is bubbling around the edges of the topping and topping is golden brown.
• Remove from oven and allow to cool for 15-20 minutes.
• Serve with cream, ice cream or custard or all of these!

APPLE RASPBERRY CRUMBLE

Steps:

• Heat oven to 375.
• Peel and core apples, cut into 8-10 slices.
• Arrange in a buttered shallow baking dish.
• Sprinkle lemon juice over them.
• Drain raspberries.
• Sprinkle raspberries over apples.
• Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
• Add the nutmeg and cover the fruit with the mixture.
• Bake for 25 minutes or until top is golden brown.
• Serve with heavy cream, softly whipped.

RASPBERRY-APPLE CRUMBLE (VOLUMETRIC)

Steps:

• Preheat oven to 350 degrees.
• Combine juice, water, and jam.
• Core apples and slice thinly. (I usually slice in quarters and then slice each quarter into 4 more slices for a total of 16 per apple).
• As you slice each apple, place in juice mixture and stir to cover apples so they won't turn brown.
• Pour mixture into an 8x8 pan.
• Combine remaining dry ingredients and stir to mix well, then add melted margarine. Stir again to mix. Mixture will be crumbly.
• Sprinkle oat mixture over apple mixture.
• Bake 1 hour or until apples are tender.
• Serve hot or room temperature, on its own or with low fat ice cream. Keeps very well in the fridge (if there is any left over) and is delicious cold the next day.
• Tip: prepare in advance and place in oven at the start of your meal for a hot dessert.