Mini Raspberry & Apple Crumbles


Fruit Base:

4 bramley apples peeled and cut 120g of frozen raspberries

Crumble topping:

125g of plain flour

65g of sugar

55g of brown sugar

a pinch of salt

tsp cinnamon

115g of butter cut into cubes


Preheat the oven to 180 degrees celsuis (350 degrees farenheit).

In a saucepan add the sliced apple and raspberries and cook on low heat until the bramley apple starts to break down and the raspberries thaw out. Don’t allow the bramley slices to break down entirely. Removed from heat and pour the fruit into individual ramekins.

In a mixer bowl add the flour, sugars, salt, cinnamon and butter and mix until the butter is mixed in and the batter starts to form pea sized clumps.

Sprinkle the crumble topping over the fruit, making sure to not pat the mixture tightly. The looser the mixture the crumblier your crumble will be.

From here you can choose to freeze the individual crumbles or eat them now! If freezing, simply place in the freezer upright and cook from frozen as and when you need a desset!

If eating now, bake in the oven for 40 to 45 minutes or until the crumble topping is golden and the juices start to bubble through the crumble topping.

Serve with vanilla bean ice cream or freshly whipped cream, or if you are feeling indulgent, both!


The best apples for crumbles are Bramley cooking apples, and you can make this recipe at any time of the year, with fresh or frozen raspberries!