Apple Raspberry Crumble
A delightful apple raspberry crumble featuring tart Granny Smith apples and sweet raspberries, topped with a crumbly nutmeg-spiced streusel—perfect for cozy gatherings and dessert lovers alike.
Ingredients
Instructions
- Arrange peeled and sliced apples in a buttered 8 x 8-inch baking dish.
- Sprinkle the apples with lemon juice.
- Drain the frozen raspberries.
- Spread the drained raspberries over the apples.
- In a bowl, mix the all-purpose flour and sugar.
- Cut in the unsalted butter until the mixture is crumbly.
- Add the nutmeg to the crumbly mixture.
- Sprinkle the streusel over the fruit in the baking dish.
- Bake at 375°F (190°C) for 25 minutes.
- Serve warm with whipped cream.
Tips & Substitutions
For a twist, consider adding a pinch of cinnamon or substituting half the Granny Smith apples with another variety like Honeycrisp for added sweetness. If you don't have unsalted butter, salted butter works just fine; just reduce the added salt in the recipe. Make sure to drain the raspberries well to prevent a soggy crumble.
Serving Suggestions
Serve the apple raspberry crumble warm, topped with a generous dollop of whipped cream or vanilla ice cream for a delightful contrast of temperatures. It pairs beautifully with a scoop of Orange Cream Sherbet for a refreshing finish. This dessert is a great way to end a meal or enjoy as an afternoon snack.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the crumble in a preheated 350°F (175°C) oven for about 10-15 minutes until warmed through. You can also microwave individual portions for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Raspberry Crumble contains roughly 676 calories, with 12g protein, 101g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (76% of the Daily Value), iron (44% of the Daily Value), and vitamin C (38% of the Daily Value), and a good source of calcium and potassium. It also contributes 21g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, you can certainly use fresh raspberries if they are in season. Just be aware that fresh raspberries may release more juice than frozen ones, so you might want to adjust the baking time slightly to ensure the crumble doesn't become too soggy.
What can I substitute for all-purpose flour?
You can substitute all-purpose flour with a gluten-free flour blend if you need a gluten-free option. Alternatively, whole wheat flour can be used for a nuttier flavor and added nutrition, though it may change the texture slightly.
Can I make this crumble ahead of time?
Absolutely! You can prepare the filling and crumble topping separately and assemble them just before baking. Alternatively, you can bake it ahead, let it cool, and store it in the refrigerator. Just reheat before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).