Apple-Raspberry Crumble with Oat-Walnut Topping

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
6-8 servings
Level:
Easy

Ingredients
  • For the Topping:
  • 7 tablespoons unsalted butter, softened, plus more for the baking dish
  • 1/2 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • Pinch of salt
  • 3/4 cup chopped walnuts
  • For the Filling:
  • 3 pounds baking apples (such as Macoun or Cortland)
  • 2 cups raspberries
  • 3 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of freshly grated nutmeg
  • Pinch of ground cinnamon
  • Pinch of salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
Directions

Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.

Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.

Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.

Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.

Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.


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