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.
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.
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
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.