Raspberry-Apple Crumble Tray Bake (Printable Version)
Comforting dessert with tender apple-raspberry filling and golden, buttery crumble topping—perfect for brunches or afternoon tea.
# The Ingredients You'll Need:
→ For the Fruit Filling
01 - 3 medium apples (e.g., Braeburn or Granny Smith), peeled, cored, and diced
02 - 250 g fresh or frozen raspberries
03 - 2 tbsp lemon juice
04 - 60 g granulated sugar
05 - 1 tbsp cornstarch
06 - 1 tsp vanilla extract
→ For the Crumble Base & Topping
07 - 250 g all-purpose flour
08 - 100 g granulated sugar
09 - 100 g light brown sugar
10 - 1 tsp baking powder
11 - ½ tsp salt
12 - 170 g unsalted butter, cold and cubed
13 - 1 large egg
14 - ½ tsp ground cinnamon (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 175°C (350°F). Line a 23×33 cm (9×13 inch) tray or baking dish with parchment paper.
02 - In a mixing bowl, toss apples and raspberries with lemon juice, sugar, cornstarch, and vanilla. Set aside.
03 - In another bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
04 - Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
05 - Add the egg and mix lightly to form a crumbly dough.
06 - Press two-thirds of the mixture evenly into the base of the prepared tray.
07 - Spread the fruit mixture evenly over the base.
08 - Crumble the remaining dough over the top.
09 - Bake for 40–45 minutes, or until golden brown and bubbling at the edges.
10 - Cool in the tray for at least 20 minutes before slicing into squares. Serve warm with cream or custard, or cold as a snack bar.
# Additional Tips::
01 -
- Ready in just over an hour with minimal hands-on time
- Works perfectly with fresh or frozen berries
- Makes enough to feed a crowd or enjoy throughout the week
- Versatile enough for breakfast, tea time, or dessert
02 -
- Can be made up to 2 days ahead and stored covered at room temperature
- Perfect for using up slightly bruised or overripe fruit
- Freezes beautifully for up to 3 months when wrapped well
03 -
- Always use cold butter straight from the refrigerator for the best crumbly texture
- If using frozen raspberries, do not thaw them first as they will release too much liquid
- Cut the apples into uniform pieces about 1.5cm (1/2 inch) for even cooking