Apple Raspberry Crumble

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.

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Author Heather

Ingredients

Filling

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

Topping

1 cup (120 g) all-purpose flour
½ cup (107 g) brown sugar
6 tablespoons unsalted butter melted
¼ teaspoon ground cinnamon

Instructions

Filling

Preheat oven to 375℉. 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.

Topping

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.

Video

Notes

Pan size: Any 2 quart dish can be used - 11x7, 8x8, or 9x9 pans will all work.
Sweet or tart crumble: Crumble turn out tart? Try pairing with sweet vanilla ice cream. Crumble turn out sweet? Pair with whipped cream.
Tart berries: 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.
Storage: Cover leftovers and store at room temperature for 2-3 days.

Nutrition