Apple and raspberry crumbles

Individual apple and raspberry crumbles are a tartly delicious winter dessert, best served with lashings of cream or ice-cream.

  • 25 mins cooking
  • Serves 4
  • Print


Apple and raspberry crumbles
  • 4 medium green apples (600g), chopped coarsely
  • 2 teaspoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (55g) firmly packed light brown sugar
  • 2 teaspoon mixed spice
  • 2 tablespoon water
  • 500 gram (1 pound) frozen raspberries
  • 125 gram (4 ounces) scotch finger biscuits, crumbled


Apple and raspberry crumbles
  • 1
    Preheat oven to 220°C.
  • 2
    Cook apples, rind, juice and sugar in large frying pan until apples begin to caramelise. Stir in spice, the water and raspberries.
  • 3
    Divide mixture into four 1-cup (250ml) shallow ovenproof dishes; top with biscuit crumbs. Place dishes on oven tray.
  • 4
    Bake crumbles about 10 minutes or until heated through.


This recipe used granny smith apples. You will need two large lemons for the rind and juice.

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