Frozen raspberries, harvested and flash-frozen at their tangy-sweet peak, are great to have on hand in the depths of winter and year-round. Here they’re baked with chopped apples into a cozy, crowd-pleasing crumble-topped treat. Tip: To make your own oat flour for the crumble topping, pulse rolled oats in a food processor until they reach a flour-like consistency. You’ll need 2½ cups rolled oats to make 2 cups flour.

By Darshana Thacker Wendel,


  • 8 medium sweet apples, such as Gala or Fuji, chopped (48 ounces)
  • 1 pound frozen raspberries, thawed (4 cups)
  • 2 cups oat flour (see tip, above)
  • 2 cups rolled oats
  • ½ cup pure maple syrup
  • ¼ cup almond butter
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt


  • Preheat the oven to 425°F.
  • In a skillet over medium heat, cook chopped apples, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add a bit of water if needed to keep apples from sticking. Transfer apples to an 11-inch square or 13x9-inch rectangular baking dish; top with raspberries.
  • In a bowl, combine oat flour, rolled oats, maple syrup, almond butter, baking powder, and salt; rub in with fingertips until mixture comes together in small clumps. Spread the crumble over the fruit. Bake until golden brown, about 20 minutes.
  • Serve warm.

Comments (67)

(5 from 31 votes)

Recipe Rating

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I could not believe how truly delicious this was. I made it for Mother's Day for my family, as well as a non vegan one for those non vegans and this one was the best! It will definitely be one of my go to recipes and I will never need to make the non vegan one for others again. Everyone loved it. Thank you


This turned out beautiful! Thanks. Much preferred the flavour of the almond butter to the regular butter that these types of desserts usually use as it added to the flavour and is a healthier ingredient too. Couldn't resist serving with a little bit of custard though! I made mine in a 16cm x 16cm square stoneware dish (I did proportionally reduce all the ingredients) and put it in the air fryer and it came out fine.


This was so good! The raspberries took it to the next level. 😋


Excellent recipe. What would be an alternative for the oat flour and rolled oats? Thank you.

Lisa, Forks Over Knives Support

While we haven't tried this, we think that for the oat flour, you could use a whole grain wheat flour or a gluten-free flour mix. (We have a great all-purpose GF flour blend that's worth checking out: For the rolled oats you could try using quinoa flakes. If you decide to go ahead, let us know what you tried and how it worked out!

Madeline Johnston

Do you peel the apples?

Lisa, Forks Over Knives Support

Hi Madeline! Great question. In this recipe, to peel or not to peel is a matter of personal preference. The skin adds a little texture, which some people prefer, while others prefer a smoother filling. Let us know how it goes:)


Can I just use half of ALL the ingredients to make a smaller apple raspberry crisp? Thank you.

Lisa, Forks Over Knives Support

Hi Lynde, Yes, that should work fine. If you can find a casserole or pie dish that's half-sized that would be ideal. If not, push it down one end of the dish so that you get the same depth. Let us know how it goes!




I sub date syrup for maple syrup and it turns out beautifully. I have this cold for breakfast every day


I’ve made with a variety of fresh and frozen fruit. Delicious! And guest approved.

Loves veg

This was delicious. I tweaked the topping slightly by using 1/2 wholemeal flour and 1/2 ground almonds instead of the oat flour and also added 1 teaspoon of almond essence to make it even more “almondy”. Will definitely make again.


This was delicious and easy to make! It is one of our nee family favorites!

vasanti ferrando

I have not made this yet but the photo shows the apples still in squares as cut. I hope the fruit melds together as well as with the crumble topping. I will wait to make it until someone adds a review.




So simple and so so good !


Does anybody knows the calories for a portion.


Made a half recipe for the hubbie and I. Really good! Love that it isn't overly sweet. But still seems decadent.

Angie Bush

I put the ingredients into my Lose It app as a recipe and divided it into 12's roughly 294 calories for one square (1/12 of a 9x13 pan).

Martin Moeller

Amazing, whole family loves it!


I made this recipe using fresh peaches that needed to be used and frozen blueberries. From previous comments I read….I covered an 8x8 Silicone pan with peaches and then topped those with frozen blueberries. I like the crumble to cover the entire portion so I used the same amount of crumble in this recipe to completely cover all the fruit…generously. I also used more maple as FOK recipes seem to be on the lesser end of spices and everything nice…it was DELICIOUS! Thank you!


I’m allergic to tree nuts and peanut butter seems like it might be too overpowering. Any suggestions? Maybe sunflower seed butter?


Kim, I would try tahini instead of almond butter!

Nancy Jo

Just made the dish before reading the comments. My almond butter was separated and too hard so I substituted with peanut butter, smells really good. I agree with spice comment, I instinctively wanted to add spice but thought it best to try it as is.


Yummo recipe.


Can this be made nut free?


Of course you can…use maybe some unsweetened applesauce…you want to bind the ingredients to form a moist “crumble” . If you can use legumes…I used cashew butter.

Grace McAndrew Whitnah

HI, Could I make this with other mixed berries as well?


Can any of this be prepared in advance for a Thanksgiving dessert? Thanks!


Can any of this be made in advance for a Thanksgiving dessert? Thanks!


I was missing my mother's traditional apple crisp with a butter, sugar and flour topping so I was excited to find this recipe. I have made this three times now, adjusting recipe to 2/3 the amount for the topping as I was using a smaller baking dish. I added frozen strawberries instead of raspberries into the apples in the saucepan along with a teaspoon of cinnamon before transferring to the baking dish. It tastes even better cold (if you have any leftovers that is!).

Myra Zuckerman

Yes I have made it for Thanksgiving.


The whole family enjoyed!!! I loved the tart raspberries with the apples. Totally grand. We are trying it tonight with blueberries.

Marissa Wallace


Loretta Ritter

Easy to make and so delicious! One of my favorites and everyone loves it.


This was very easy to make and what's great is that you can switch the berries to what you have on hand...we used blueberries. My husband loves apple crumbles and normally apple crumbles have a lot of sugar, but this version is not overly sweet and the almond butter gives a subtle nutty flavour that just brings this all together very nicely. It was a win for us!

Debbie M

This looks really good. Others had the same questions I had. Is it okay to use peanut butter instead of almond butter. Sadly, almonds no longer agree with me. And how about a substitute for the apples? Can't have that either.

Janet H

Debbie could substitute pears for the apples, or any firm fruit...fruit crisps are all about using what's in season and what suits your taste (okay, maybe not bananas in a fruit crisp!). Use any nut butter you'd like, or even sunflower seed butter.

Kathy Egan

This is delicious! Very simple to make and easy to eat. Thanks.


Easy, DELICIOUS. Used cherries instead of raspberries (had them on hand)


Can you tell me what non-sweetener I can use in place of maple syrup. Maple syrup will raise my blood sugar level so I need to substitute something else?

Karen Fenstermacher

I used a 1/2 a cup of applesauce and a 1/2 a cup of monk fruit blend ( The bag says to use just like sugar and a 1:1 ratio.) I'll comment back after it's done to let you know how it worked.

Karen Fenstermacher

I just tasted the crumble and and using the Applesauce and monk sweetener worked fine. The only thing I would recommend is to either not use frozen raspberries or adds something to make them sweeter as well. I used apples blueberries and raspberries.


Monk fruit! Stevia… either or❤️ I’d add a tsp or so of maple extract though so you don’t lose that flavor.


I use apple sauce and/or date paste!

Mary Austin-Keller

Dates! Either grind fresh or just buy date syrup - go to Amazon and get d’vash or just look for syrup that still has the fiber in it. Some don’t and aren’t as healthy as the ones that do. I can’t taste a difference, it’s mostly how thick the syrup is. I usually put a smidge of maple syrup or agave, like a tablespoon just in case. I also think you need a smidge more dates than map,e syrup, as maple syrup is SWEET.


the baking powder seems unnecessary. No need for rising. What is it supposed to do in this recipe?

Joseph Thiebes

The baking powder makes the topping more tender.

Sharon Brown

Looks scrumptious

Sharon Brown

Sounds scrumptious

Donatta Dick

I have a big bag of frozen elderberries. Can I use these with the apples instead of the raspberries?

Amanda Hood

Thanks for the recipe. Easy to make.

Jill Humrich

Sounds great! There are only two of us, so I will cut the recipe in half!


Can I use peanut butter instead of almond butter?


So easy and delicious, and it looks so pretty at the table! I added sliced almonds halfway through along with the drizzle of maple syrup recommended by a reviewer. Thanks for another healthful recipe that satisfies my sweet tooth.


This looks delicious but what can be substituted if you have nut allergies?

Amy Bell

Sunflower seed butter

Jean Barry

Thank you!

Marie Caniz

If I am allergic to apples, what fruit could substitute it?


Way too much topping.... too thick and dry, overwhelming the fruit! Next time I'll only use the oatmeal and skip the flour. Also, some spice needed. Will try cinnamon and possibly a bit of lemon juice

Nancy Joseph

Sounds amazing thanks for sharing

Joanne Martin

It is most dekucious

wendy from london

I made something similar but it was too much crumble and I can only eat soft foods so I put the topping on the bottom - used apples blackberries and raspberries over the crumble on the bottom then put a little bit of crumble on the top so it turned into an oatmeal berry cake with oozy fruit in the middle. delish!


Great recipe. It's a goto. I generally use a mix of raspberry & blueberry over the apples. My extra tip is to add an extra drizzle of maple syrup mid way through cooking. Delish


Excellent recipe. Easy to prepare, not too sweet... all the family enjoyed it. Doung it again for sunday family lunch. Thanks for the recipe.

Cheryl King

Best fruit crumble ever! I've made it three times. Once with raspberries, once with Saskatoon berries and once with cherries. All variations are delicious. Thank you for this recipe.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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