Apple and raspberry crumble

A timeless dessert classic that is loved by all - there is something so divine about warm, stewed fruits with a sweet, biscuit crumble.

  • 20 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


  • 1 cup self-raising flour
  • 180 gram butter
  • 1 cup demerara sugar
  • 2/3 cup rolled oats
Apple and raspberry crumble
  • 40 gram butter
  • 1/4 cup caster sugar
  • 5 large, peeled, cored, sliced green apples
  • 150 gram punnet raspberries
  • pouring custard, to serve


Apple and raspberry crumble
  • 1
    Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease an 8-cup ovenproof dish.
  • 2
    In a small saucepan, combine butter and sugar. Stir on low heat, until sugar dissolves. When bubbling, add apples. Stir until apples are well coated. Cook 8-10 minutes, until apples are tender and golden brown. Spoon into prepared dish. Sprinkle berries over.
  • 3
    To make crumble: Sift flour into a bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar and rolled oats.
  • 4
    Sprinkle crumble evenly over fruit mixture. Bake 30-35 minutes, until golden. Serve warm, with pouring custard.

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