This apple raspberry crumble is a cozy and comforting homemade dessert. The sweet and tart apple raspberry filling is topped with an irresistible crumble topping.
There's nothing better than a bowl of warm apple crumble topped with a scoop of vanilla ice cream.
You'll love the addition of raspberries in this crumble recipe. They add a tart, fruity flavor that perfectly complements the sweet apple filling. Raspberries not in season? Try this recipe with cranberries instead.
Sliced fresh apples and raspberries are tossed together to make a sweet and slightly tart filling. The homemade crumble topping is the best part (in my opinion!), which generously covers every inch of your casserole dish.
Ingredients and substitutions
- Apples - You'll need about 2 ½ pounds of fresh apples - or about 5 medium sized apples.
- Raspberries - Can be substituted with other berries if desired - strawberries, blueberries, and cranberries are all great alternatives.
- Brown sugar - sweetens your filling and crumble topping. If your raspberries are very tart, consider adding an extra ¼ cup to your filling.
- All-purpose flour - Flour thickens your filling and adds structure to your crumble topping.
- Vanilla extract - Adds depth of flavor to your filling.
- Cinnamon - Adds depth of flavor to your filling and crumble topping. Can be substituted with apple pie spice or pumpkin pie spice blends.
- Unsalted butter - Can be substituted with salted butter if desired.
Optional additions: Want to add some crunch? Try mixing in ½ cup of chopped walnuts or pecans into your crumble topping.
What type of apples are best for baking?
Granny smith apples are my go-to for pie making. They're widely available year round and hold their shape well in baked goods. However, granny smith can be a little tart, especially when paired with tart raspberries.
Honeycrisp is a great option if you'd like a sweeter crumble. Or, try using a combination of honeycrisp and granny smith for a balance of sweet and tart.
Golden delicious apples fall somewhere in the middle of sweet and tart, but will break down easily when baked. Don't reach for these if you'd like firm apple chunks in your crumble.
Sweet or tart crumble
This tart recipe makes a crumble that falls somewhere in the middle - not too sweet and a little tart. The tartness of your crumble also depends on your ingredients used.
Do a taste test of your raspberries. Are they very tart? You may want to add an extra ¼ cup of sugar to your filling to balance the tart with some sweet.
Do you love a nice tart dessert? Consider reducing the filling's sugar by ¼ cup. With your sugar reduced, that tart flavor will really shine. If your crumble turns out tart and you'd like to balance the flavor, try pairing it with a scoop of sweet vanilla ice cream.
Did your crumble turn out too sweet? Try pairing it with a dollop of unsweetened homemade whipped cream. This will help balance the flavor.
Have leftover crumble? Cover your casserole dish with foil (or a lid) and store at room temperature for 2-3 days.
Your crumble topping may lose its crunchy texture, but will taste just as good the next day.
Leftovers can be reheated in the microwave or served at room temperature.
Apple Raspberry Crumble
- 2 ½ pounds (1135 g) granny smith apples, peeled and sliced
- 6 ounces (170 g) raspberries
- ½ cup (107 g) brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup (120 g) all-purpose flour
- ½ cup (107 g) brown sugar
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon ground cinnamon
- Preheat oven to 375 degrees Fahrenheit. Lightly grease a 7x11 (or other 2 quart) baking dish and set aside.
- In a large bowl, add all filling ingredients: sliced apples, raspberries, brown sugar, flour, vanilla, and cinnamon. Toss gently to combine. Pour filling into prepared dish and set aside.
- In a separate bowl, add dry topping ingredients: flour, brown sugar, and cinnamon. Stir to combine. Add melted butter and stir until clumps form. Mixture will be thick and crumbly. Crumble the topping evenly over your filling.
- Bake, uncovered, for about 50-60 minutes, or until apples can easily be pierced through with a fork. Allow to cool for 30 minutes before serving.
- Serve warm with a scoop of vanilla ice cream, dollop of whipped cream, or on its own.
- Any 2 quart dish can be used - 11x7, 8x8, or 9x9 pans will all work.
- Crumble turn out tart? Try pairing with sweet vanilla ice cream. Crumble turn out sweet? Pair with whipped cream.
- Taste test your raspberries before adding to your filling. If they're very tart, you may want to add an additional ¼ cup of sugar to balance the tartness and make a sweeter crumble.
- For a tart crumble, reduce filling sugar by ¼ cup.
- Cover leftovers and store at room temperature for 2-3 days.