Apple, beetroot and raspberry crumble

Looking for a colourful, creative twist to the classic apple crumble? Beetroot, apple and rasberry prove to be a match made in heaven.

  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
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Apple, beetroot and raspberry crumble
  • 20 grams (¾oz) unsalted butter, at room temperature
  • 1 tablespoon white spelt flour
  • 3 large pink-skinned apples (600g), skin on, cored, sliced
  • 300 grams (9½oz) fresh raspberries, plus extra, to serve
  • 1 medium beetroot (beet) (150g), grated coarsely
  • 1 teaspoon ground cinnamon
  • 2 tablespoons honey
Crumble topping
  • 120 grams (4oz) cold unsalted butter, chopped
  • 1 cup (130g) white spelt flour
  • 2/3 cup (75g) firmly packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2/3 cup (90g) coarsely chopped hazelnuts


Apple, beetroot and raspberry crumble
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Make crumble topping.
  • 3
    Combine butter and flour in a small bowl to form a smooth paste. Combine apple, raspberries, beetroot, cinnamon and honey in a large bowl. Stir small dots of butter flour paste into fruit mixture. Transfer mixture to a 1.5-litre (6-cup) shallow ovenproof dish; sprinkle with crumble topping.
  • 4
    Bake for 40 minutes or until browned (cover with foil during cooking, if it starts to overbrown). Stand for 5 minutes. Serve topped with extra raspberries.
Crumble topping
  • 5
    Rub butter and flour together in a small bowl until mixture is coarse. Stir in sugar, cinnamon and hazelnuts. Gently press together to form small clusters of mixture.


Serve with vanilla ice-cream or Greek-style yoghurt.

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