Raspberry and Apple Crumble

Thursday, 6 September 2012

Here's a right comforting one! So comforting in fact, that you dont even have to use scales or cups in the baking process. This is perfect for those days when you're feeling under the weather, just throw a few simple ingredients together and voila! Like today for example, I woke up with a contracted cold/flu type onus from the boy sleeping beside me. What better way is there for him to make it up to me than taking me to Sainsbury's and letting me spend over five minutes choosing the perfect fruit for this crumble. I suppose he is kind of forgiven. 

But seeing as the deed is done, and there is no escaping these aches and pains, I might as well try and not moan and eat this crumble instead. There is one reason why that is the better option, shall I tell you what it is? Well it's not very interesting BUT if you happen to have a cold, molding raspberries and apples together create quite a sour combination, so with each bite you get a strong dose of flavour (tasting much is quite unlikely with this type of death threatening virus, you see). Meaning that that's one less thing you have to moan about when you've got a minor flu! Hooray! 
The Recipe:
A little tip! You don't need to use these exact measurement when baking any crumble, it is simply a matter of preference. Do you like yours salty or sweet? The sugar is yours to decide!

1 packet (200g) of raspberries
1 whole cooking apple, cubed 
150g caster sugar
250g plain flour
100g unsalted butter, cold and cubed

The Method:
  • Preheat the oven to 180 degrees Celsius. Refrain from washing your choice of fruit as they easily pick up moisture and you wont have a solid crumble. Unless of course, you want a juicy mess. 
  • Peel the apple, chop up into 3 cm cubes and place in a 7/8 inch dish along with the raspberries and then, mix together. 
  • Mix in two tablespoons of the sugar till everything is evenly mixed and starting to change colour. 
  • Set aside so that the filling can infuse its flavours. 
  • Pour the flour into a medium sized bowl , along with the cubes of butter. 
  • Now time to get messy; with the tips of your fingers start rubbing the butter into the flour until you have course breadcrumbs. I like to leave large clumps of  butter in the breadcrumbs for full kicks of flavour every now and then.
  • Lastly, stir in the rest of the sugar with a spoon. 
  • Pour over the fruit, let the crumble get into all of the crevices. 
  • Pop in the oven for 25 minutes to brown and crisp up. 
  • Serve with single cream!
Love Em x


  1. Yummy and simple, me likes it ALOT!

  2. Nothing beats a lovely crumble, especially using seasonal fruit x

  3. Jess LadyofVintage9 September 2012 15:52

    oh my! this just looks extra yummy!
    Jess x

  4. Thank you Jess! It was so tangy, made it extra yummy indeed! x

  5. A good crumble never disappoints. Love your photos - they're beautiful!

  6. @cakedcrusader - thank you for the lovely comment! I cant take credit for all of the photos tho unfortunately - they were the talent of the other 'alf x

  7. Is that 180 degrees F? Planning to make this for dessert for my parents tomorrow night. Thanks!!!!

  8. Celcius! You could use 160 as well, Depending on how gold you want the crumble to be x

    1. Ok, thanks! Glad I asked for clarification...sorry one more question...do you think it'd be okay to put this all together, refrigerate overnight, then bake?

    2. Fresh is always better!

  9. I think it's probably best to make it on the day. Just because otherwise you might end up with oxidation so the fruit might go brown. Also the fruit will create a juice that will mush with the flour topping!

  10. Yeah...that makes sense...will wait until tomorrow then. Thanks for your quick and helpful replies and I can't wait to try this!

  11. You're very welcome, please let me know how the crumble turns out!
    Happy baking x

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