Apple and raspberry almond crumbles

Perfect for a dinner party, these colourful crumbles are delicious topped with a scoop of melting ice-cream.

  • 25 mins cooking
  • Serves 4
  • Print


Apple and raspberry crumbles
  • 4 medium apples (600g), peeled, chopped coarsley
  • 2 teaspoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (55g) firmly packed brown sugar
  • 2 teaspoon mixed spice
  • 2 tablespoon water
  • 500 gram (1 pound) frozen or fresh raspberries
  • 125 gram (4 ounces) scotch finger biscuits
  • 20 gram (¾ ounce) butter
  • 20 gram (¾ ounce) natural almond flakes


Apple and raspberry crumbles
  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Cook apples, rind, juice and sugar in a large frying pan until apples begin to caramelise. Stir in mixed spice, the water and raspberries. Spoon mixture into four 1-cup (250ml) shallow ovenproof dishes.
  • 3
    Crumble biscuits into a small bowl. Rub in butter until mixture clumps slightly; stir in almonds. Sprinkle crumb mixture on fruit. Place dishes on an oven tray.
  • 4
    Bake for 10 minutes or until crumbles are heated through.


You could use Granny Smith apples in this recipe. They will give a slightly tart flavour.

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