Raspberry and apple crumble

You will never find a easier or faster dessert recipe. Just change the fruit depending on the season. It’s just the perfect dessert for the family or any special occasion. Who doesn’t love a crumble of any kind with a big dollop of cream or ice cream? Our raspberry and apple crumble will keep ’em coming back for more.

  • Prep Time

    15 Minutes
  • Cook Time

    25 Minutes
  • Serves

    6 People


for the filling

  • 2 cups slightly sweetened stewed apples (from about 6 large apples like granny smiths peeled and cored and chopped and cooked till just soft)
  • 1 cup frozen raspberries or 1 punnet fresh raspberries

for the crumble

  • 100g raw or golden sugar
  • 70g unsalted butter melted and slightly cooled
  • ½ cup shredded coconut
  • ½ cup rolled oats
  • ¾ cup plain flour
  • ¼ teaspoon ground cinnamon
  • 1 pinch salt

to serve

  • thick cream or ice cream

You'll Need

  • 1 large Multix freezer bag


  1. Preheat oven to 180°C
  2. Place the stewed apple and raspberries in an oven proof dish and mix together.
  3. Using a large Multix freezer bag, add all the dry crumble ingredients and roughly mix. Then holding the bag upright pour in the melted butter, seal the bag and roll the ingredients together until the butter is roughly mixed with the other crumble ingredients.
  4. Pour the crumble straight from the bag onto the fruit. Bake for 20-25 minutes or until the crumble is golden.
  5. Serve warm with cream or ice cream.