Apple and Raspberry Crumble

Apple and Raspberry Crumble

Apple crumble is a quintessential British pudding that is loved the length and breadth of the UK. I find the addition of raspberries makes it even better. Pre-cooking the crumble topping avoids gloopy uncooked crumble and means the texture of the fruit is maintained.10


  • 125g gluten and wheat free plain flour (Doves Farm)
  • 60g soft brown sugar
  • 60g unsalted butter - room temperature - cubed
  • 300g Braeburn apples
  • 30g unsalted butter
  • 30g soft brown sugar
  • 150g raspberries


Serves: 4

Diet: Gluten and Wheat Free

Cuisine: British

Type: Desserts


Prep time: 10 mins Cook time: 25 mins

Heat the oven to 190°C, 170°C fan, gas mark 5.

In a large bowl, add the flour, 60g sugar and 60g cubed butter. Using your fingertips, make a light breadcrumb texture. Sprinkle the mixture evenly over a baking sheet and bake for 15 minutes, until lightly golden.

Meanwhile, peel, core and cut the apples into cubes. In a medium saucepan put the butter and sugar and melt together over a medium heat. Cook for 3 minutes until the mixture turns a light caramel colour. Add the apples and cook them for 3 minutes.

Turn off the heat and tip in the raspberries.

Tip the fruit into an ovenproof dish and top with the crumble mixture. Place in the hot oven for 5-10 minutes and serve hot with vanilla ice cream or cream.

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