Apple and Raspberry Crumble

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Apple and Raspberry Crumble

by Susanne Despature

Try this delicious pairing of apple and raspberry with a buttery crumble recipe by Chef Susanne Despature!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 25 mins Ready in : 50 mins Serves : 6


  • 6 Apples (Golden delicious, Pink lady…)
  • 20 g Butter (A)
  • 200 g Raspberries
  • 50-80 g Brown sugar (A)
  • 70 g Brown Sugar (B)
  • 80 g Salted Butter, soft (B)
  • 1 Egg yolk
  • 70 g Almond Powder
  • 1 tbsp Vanilla Sugar or essence
  • 100 g Plain flour
  • 25 g Corn starch
  • 1 g Double Baking Powder
  • Icing Sugar


  1. Peel the apples, cut it into 4 and remove the core. Cut each segment into 4-5 pieces.
  2. In a pan, melt butter (A) over medium heat – add apples and brown sugar (A) , then sauté for 4-5 minutes, until the apples are slightly translucent at the outside, but still firm in the inside.
  3. Transfer to an ovenproof dish and add the raspberries on top. Preheat oven to 180°C.
  4. In a bowl, combine soft butter (B) , brown sugar (B) and egg yolk and mix with a spoon until soft and creamy.
  5. In another bowl, combine all dry ingredients of the second paragraph and mix with a spoon.
  6. Add dry ingredients to soft butter cream and using a fork, crumble everything using a fork and spread on top of apples and raspberries.
  7. Bake for 15 – 20 minutes until golden brown
  8. Take out of the oven and dust with icing sugar.
  9. Serve with ice-cream.
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