Name: Bramley Apple and Raspberry Crumble
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 4-5 Bramley apples, large, peeled, cored and cut into small pieces ((about 1000g)); 250 g raspberries; 2 Tbsp caster sugar; 1 lemon; 3 Tbsp water; 120 g oats ((1 cup)); 120 g flour ((1 cup)); 150 g butter; 60 g brown sugar ((½ cup)); 60 g granulated sugar ((½ cup)); 2 tsp ground cinnamon

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We love how the raspberries are bright flashes of colour in this tasty Bramley Apple and Raspberry Crumble recipe, topped with oats.

Crumble is one of the best things to make with Bramley apples. It’s a British variety that can grow all around the country and is perfect for baking. The crisp and tart Bramley coupled with the tang of raspberries make this a visually appealing and delicious dessert for family meals, Sunday lunches or even special occasions.

See our list of 39 favourite Bramley Apple recipes for more breakfast, lunch, supper and snack ideas.

A great apple and raspberry crumble recipe to make with kids

While you can use a food processor to whizz the crumble ingredients together, you don’t need one. Simple put the flour, sugar and butter in a bowl and rub with your fingers until you get that distinction crumbly mixture. It’s the perfect job for children who like to get their hands dirty. They’ll love the results too, especially when topped with ice cream, creme fraiche or cream.

Scroll down to see the full recipe and pin for later to make for Sunday lunch, a midweek treat or special occasion!

Print Recipe

Bramley Apple and Raspberry Crumble

Tart Bramley apples and tangy raspberries combine perfectly in this tasty crumble

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: British

Keyword: easy, pudding, Sunday lunch, Vegetarian

Servings: 8

Ingredients

For the filling

4-5 Bramley apples, large, peeled, cored and cut into small pieces (about 1000g)
250 g raspberries
2 Tbsp caster sugar
1 lemon
3 Tbsp water

For the topping

120 g oats (1 cup)
120 g flour (1 cup)
150 g butter
60 g brown sugar (½ cup)
60 g granulated sugar (½ cup)
2 tsp ground cinnamon

Instructions

Preheat oven to 180C.
To make the topping, whizz the oats in a food processor (about 10 seconds) until sandy. Add in the rest of the topping ingredients and whizz until the mixture looks like breadcrumbs, about 20 seconds. If you don’t have a food processor, put the flour/sugar/butter in a bowl and rub it between your fingers to make breadcrumbs. Then add in the oats and cinnamon, mixing in with your fingers. Place aside, or put in fridge until you are ready to use.
Place the peeled/cored/sliced apples in a 2-litre oven proof dish. Squeeze the lemon over the apples (being careful to catch any seeds). Sprinkle with the cinnamon and sugar. Place the raspberries around and then mix a bit with your hands. Add the water.
Use your hands to place the crumble mixture evenly on top.
Place in oven and bake at 180C until the topping is golden brown and the filling bubbling, about 45 – 50 minutes. You can loosely place a piece of aluminium foil on top if the topping starts to get too dark.
Serve with custard, vanilla ice cream, or crème fraiche. Yum!

PIN FOR LATER

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