APPLE AND RASPBERRY CRUMBLE, with seasonal variations

P1180206Unseasonable summer weather ( rain, wind, falling leaves, more rain) always results in a wish for comfort food. While I’m not quite ready to move into full autumn mode just yet; a crumble just a little lighter than usual is ideal – hence today’s offering of Apple and Raspberry Crumble (and its variations, under NOTES)

This is a very simple dessert, but it’s amazing how often people get it wrong. I believe it’s all to do with the crumble topping. The truth is that there’s no point in stinting on the ingredients. A low-fat crumble tastes just that – a poor imitation – you’re not fooling anyone here.

Crumble is definitely not an everyday event. It deserves to be a rare and special-occasion treat.

Also, please remember that it’s not at all sophisticated – it’s meant to be the epitome of home cooking, so the more rustic it looks, the better. (in other words, just chuck it all together.. 😉 )

  • for variations, please see the NOTES below..*

Rustic enough for you?









That’s why when I make it, I jump right in there and go the whole hog – butter and  sugar in the ingredients, and cream, custard or ice-cream to accompany – bring it on!

Here’s how I do it:


  • Serving dish – either an oval deep pie-dish, or a 3-inch deep, 12′ square lasagne-type dish.
  • A medium-large bowl
  • a baking tray.
  • a small pot to melt the butter


For the filling:

  • 6 Bramley apples, peeled, cored and cut into large chunks.
  • 250 g fresh or frozen raspberries
  • 25g golden caster sugar
  • 1 teaspoon of ground cinnamon.

For the Crumble:

  • 160g Rolled Oats
  • 190g Plain flour
  • 180g light Muscovado Sugar
  • pinch salt
  • 170g Butter, melted
  • zest of a large orange (optional, but Mr Saturday Night thinks it essential!)


  • Put the peeled apples, caster sugar and cinnamon into your chosen serving dish, add a splash of water.

P1180193 (1)


  • Sprinkle the raspberries evenly over the apples. Don’t bother to stir them in – just leave them there on top of the apples
  • Make up the crumble mixture – put the Oats, Flour, salt and Sugar into a medium-large bowl and mix together well, remembering to check for lumps in the Muscovado sugar. Add the Orange zest now if you’re using it.
  • Pour over the melted butter  and mix in well with a spoon. The crumble will come together and look damp and lumpy – this is exactly how you want it!
Rhubarb Crumble (5)

Damp and lumpy looking? Excellent!

  • Put the dish onto a baking sheet
  • Sprinkle  the crumble generously and evenly over the entire fruit mixture. Don’t bother to pat it down.

Rhubarb Crumble (6)

  • Cook at 160 for about 40 minutes. Check with a thin knife blade that the fruit is fully cooked.. (it will be, never fear)
  • The crumble should be a beautiful golden colour, with bits of the fruit bubbling through around the edges.
  • It will be really hot at this stage, so give it 5-10 minutes before serving – this will give you a chance to get the cream/ice-cream/custard gathered up!

Cream, Ice-cream (I like Vanilla) and Custard – you need to keep your options open!


No, there won’t be any left-overs!








  • Naturally, the ingredients can be varied to reflect the seasons – another of my favourites is apple and plum crumble – just cut the stoned plums into quarters and add to the apples as above. Try to make sure that the plums are fairly ripe – if they’re not, as is so often the case, cook them separately for about 15 minutes in the oven, the add to the uncooked apples as before. Some cinnamon and vanilla extract add to the flavour.
  • August 2018: My new  seasonal flavour is Apple and Blackberry – the Blackberries are in the hedges at this time of year, so pick them, use them, and possibly freeze a handful for deep mid-winter!
  • Rhubarb Crumble – possibly my favourite of all – use about 500g Rhubarb chopped finely – then top with the Crumble mixture as before. You can sprinkle over a little dried ginger if you like, and I tend to keep the orange zest in, as it definitely adds a certain something to the dish. Don’t forget to try my favourite combo, and add a  few chopped Strawberries to the Rhubarb – the flavours are made for each other!


Rhubarb Crumble (7)



I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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