Crumbles are one of those great discoveries when I started cooking. Even though they are becoming more known und obviously more popular here in Germany (because… d’uhhh… who wouldn’t love a good crumble) when I was a kid we didn’t have crumbles. Sad, isn’t it? But thank God I have the rest of my life to make up for that… and I probably will. This was the first crumble recipe I stumbled upon online many many years ago and it’s as basic as it can be, but it’s still my favourite.
Usually my go-to-dessert in the winter was “Bratäpfel”… Baked apples… and while they’re still delicious, I’ll take the apple crumble any day. The sourness and tartness of the apples and berries and the lush sweet toping is the perrrrrfect combination. Shit, now I want one. Again.
By the way… How LOVELY are those french mini cocottes from Emile Henry? They usually have amazing stuff, but often a bit too pricey for me. I found those (it’s a set of 4) on ebay and they were a real bargain.
Apple Raspberry Crumble
- 2 apples
- 80 g raspberries frozen or fresh
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 50 g cold butter
- 3 tbsp brown sugar
- 2 tbsp flour
- 2 scoops of ice cream
- Preheat your oven to 180°C / 356°F. Peel the apples, remove the pips and dice them. Lay the apple dices out in a ovenproof dish and mix them with the cinnamon-sugar mixture.
- Cut the butter into small cubes. Take a small bowl and mix the butter cubes, the brown sugar and the flour, rubbing the butter into the flour and sugar.
- Spread the crumbles over the apples and bake for 20-25min or until the top is golden brown and the raspberries are bubbling.
- Serve hot with a scoop if icecream.
My father’s favorite berry is the raspberry, but he can no longer have them because of the seeds. I was thinking of trying cranberries as a substitute. Or is there another seedless berry you would reccomend?
Cranberries should work well in a crumble, because you need a certain bit of tartness to balance out the sweetness :-)