Apple and raspberry crumble


Recipe By: The Jam Drop

1 cup raspberries, fresh or frozen

4 apples, peeled, cored, and chopped

Juice of half an orange

Juice of 1 lemon

1 tsp of orange rind

Crumble topping:

2 cups almond meal

1/4 cup coconut, desiccated

1 cup crushed/chopped (approx.) – walnuts/pecans (or any nuts you prefer)

1/4 cup rolled oats

1/2 cup brown sugar

50g butter – softened

1 tsp cinnamon

1 tsp orange rind, grated

1 tsp vanilla essence

2 tbsp pepitas/slivered almonds

2 tbsp of black chia seeds

3 tbsp of flaked almonds, to sprinkle


Preheat oven to 180℃ (350℉). To cook the apples, combine chopped apples, lemon juice, orange juice, and orange rind in a saucepan over medium-low heat and leave covered for 3-4 minutes, regularly stirring. Take off heat to cool slightly. Combine all the crumble ingredients and rub in the softened butter until it resembles bread crumbs. Place the cooked apples, and the raspberries in a baking dish. Top with the crumble, (covering all of the fruit), and sprinkle with flaked almonds. Bake for 20-30 minutes or until the crumble has crisped up nicely. Serve with vanilla ice-cream. Serves 6


2 thoughts on “Apple and raspberry crumble

  1. Suzanne says:

    Millie this was so delicious. Great effort and it was super packed with seeds and grains, just to my liking. Topping it with vanilla ice-cream was an added bonus.


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