Apple and Raspberry Crumble - Chef Abbie Gellman MS, RD, CDN

Apple and Raspberry Crumble

Chef Abbie Gellman RD

When it comes to the cool, cloudy, late fall weather on the East Coast, I always crave grounding foods. There are certain foods or meals that feel like a big hug, and for me it is my apple and raspberry crumble. It is so comforting and the perfect, most delicious night-cap for those cold nights.The tartness of the apples and sweetness of the berries provides the perfect balance, and that streusel-y crust is the metaphorical cherry on top!

While this apple and raspberry crumble has more ingredients than most of my recipes, almost all of them are pantry staples. The only ingredient that is missing from the pantry are the fresh apples, but even so, the apples last for a while in the crisper drawer. So, let’s get baking!

Let’s get baking!

This apple and raspberry crumble takes just minutes to prepare. I like to call it a “dump and bake” recipe. Start by preheating the oven to 400 degrees Fahrenheit, lightly greasing a 9 x 13 inch baking dish and thawing the frozen raspberries. Next, dice up the apples. Then, in a large bowl, add the raspberries, apples, honey, cinnamon and salt. Mix the ingredients together and pour them into the baking dish.

Moving on to the crumble, in a medium bowl, add the whole wheat pastry flour, all-purpose flour, maple sugar, rolled oats, salt, baking powder, ground ginger and walnuts, and mix. From there, begin to cut the butter into the flour mixture using your hands. Continue to do this until pea-sized crumbs start to form. Then, add the milk and continue to work the dough until it comes together in larger clumps. Finally, place this crumble topping on top of the apple and raspberry mixture and bake for 20 minutes or until golden brown. Just wait until that aroma fills the air!

Can the apple raspberry crumble be made dairy free?

Absolutely! All that needs to be swapped is the butter and milk. You can use a plant-based butter alternative and any nut or oat milk in place of the dairy, and it’ll come out just as delicious! This is great especially if you have a family member or guest who is lactose intolerant or has a dairy allergy.

Health benefits of the apple raspberry crumble

Just because the apple raspberry crumble is a dessert, doesn’t mean it can’t have health benefits. Incorporating fruit and whole wheat flours into desserts adds fiber into our diets. Current recommendations for fiber intake is 25 to 38 grams per day.1

What is fiber?

Fiber is an indigestible carbohydrate compound found in plant foods.2 There are two types of fiber: soluble and insoluble fiber. Soluble fiber creates a gel in the GI tract, which can slow digestion and carry “bad” cholesterol out of the body.2,3 On the other hand, insoluble fiber increases gut motility, or how fast food passes through the GI tract.3 The best part is this recipe contains both types! Together, these two types of fiber work together to keep our gut functioning well, reduce risk of heart disease through the removal of cholesterol, and keep blood sugars at bay.2,3 

Similar Pages

For more cool weather desserts, check out my Vegan Oatmeal Cookies, my Healthy Banana Bread, and my Chai Muffins!


  1. Larson H. Easy ways to boost fiber in your daily diet. EatRight. Published December 19, 2019. Accessed October 30, 2020.
  2. Fiber. The Nutrition Source. Published October 28, 2019. Accessed October 30, 2020.
  3. How to add more fiber to your diet. Mayo Clinic. Published November 16, 2018. Accessed October 30, 2020.

Apple and Raspberry Crumble

5 from 1 vote
Print Pin Rate
Course: Dessert
Keyword: apples, fruit dessert, raspberry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


For the filling:

  • 1 bag 10-ounce frozen raspberries, thawed
  • 2 apples cored and diced
  • ½ cup honey
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt

For the crumble:

  • ½ cup whole wheat pastry flour
  • 2 tablespoons all-purpose flour
  • ¼ cup maple sugar
  • 1 cup rolled oats
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon ground ginger
  • 1 cup chopped walnuts
  • ¼ cup 1/2 stick unsalted butter, diced
  • 1/3 cup milk


  • Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine raspberries, apples, honey, cinnamon, and salt and mix well. Pour into a 9x13 baking dish.
  • In a medium bowl, mix together both flours, maple sugar, oats, salt, baking powder, ground ginger, and walnuts. Add butter and, using hands, cut into mixture until small crumbs form. Add milk and continue to cut into mixture.
  • Sprinkle flour mixture over fruit. Bake till golden brown, approximately 20 minutes.
  • Serve hot, room temperature, or cold.


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