A delicious dessert using stewed apples and tart raspberries topped with a lovely buttery almond crumble.


  • For the apple and raspberries

  • 350g (12 oz) fresh raspberries

  • 3 apples, peeled, cored and cubed (mixture of Granny Smiths and Bramleys)

  • 115g (4 oz) caster sugar

  • zest and juice of 1 orange and 1 lemon

  • 4 cardamom pods, crushed

  • 100ml (3½ fl oz) water

  • For the crumble

  • 25g (1 oz) powdered milk

  • 25g (1 oz) powdered almonds

  • 25g (1 oz) rolled oats

  • 250g (8 oz) plain flour

  • 250g (8 oz) soft dark brown sugar

  • 1 tsp cinnamon

  • ½ tsp salt

  • 175g (6 oz) unsalted butter, cubed

  • Custard, to serve


  • 1.

    Pre-heat oven to 180°C/350ºF/Gas Mark 4.

  • 2.

    Place the raspberries and apples in the bottom of an ovenproof casserole dish.  Sprinkle with caster sugar, zest and juices, cardamom and water.

  • 3.

    Make the crumble topping, by blending together the dry ingredients in a food processor on a pulse action.  Add the butter and continue to pulse until the mixture resembles a crumble.  Scatter over the top of the apple and raspberries, bake in the oven for bake in the oven for 45 minutes to 1 hour, or until the top is golden.

  • 4.

    Serve the apple, raspberry and almond crumble hot or cold with custard.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 727kj
  • Fat Total 27g
  • Saturated Fat 15g
  • Protein 7g
  • Carbohydrate 119g
  • Sugar 74g
  • Sodium 407mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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