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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.

RASPBERRY-Apple crumble

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. Serve warm.

Comments (36)

(4.88 from 16 votes)
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Helen2 months ago
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Yummo recipe.

Teresa2 months ago
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Can this be made nut free?

Grace McAndrew Whitnah6 months ago
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HI, Could I make this with other berries…like mixed berries as well?

Rachel7 months ago
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Can any of this be prepared in advance for a Thanksgiving dessert? Thanks!

Rachel7 months ago
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Can any of this be made in advance for a Thanksgiving dessert? Thanks!

Barbara7 months ago
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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!).

Sara7 months ago
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The whole family enjoyed!!! I loved the tart raspberries with the apples. Totally grand. We are trying it tonight with blueberries.

Marissa Wallace7 months ago
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Delicious!

Loretta Ritter8 months ago
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Easy to make and so delicious! One of my favorites and everyone loves it.

Christina8 months ago
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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!

Kathy Egan8 months ago
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This is delicious! Very simple to make and easy to eat. Thanks.

Karin8 months ago
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Easy, DELICIOUS.
Used cherries instead of raspberries (had them on hand)

Ann8 months ago
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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?

Jennifer5 days ago
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I use apple sauce and/or date paste!

Donna7 months ago
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Monk fruit! Stevia… either or❤️ I’d add a tsp or so of maple extract though so you don’t lose that flavor.

Karen Fenstermacher8 months ago
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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.

Karen Fenstermacher8 months ago
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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.

Harald8 months ago
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the baking powder seems unnecessary. No need for rising. What is it supposed to do in this recipe?

Joseph Thiebes8 months ago
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The baking powder makes the topping more tender.

Sharon Brown8 months ago
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Looks scrumptious

Sharon Brown8 months ago
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Sounds scrumptious

Donatta Dick8 months ago
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I have a big bag of frozen elderberries. Can I use these with the apples instead of the raspberries?

Amanda Hood8 months ago
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Thanks for the recipe. Easy to make.

Jill Humrich8 months ago
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Sounds great! There are only two of us, so I will cut the recipe in half!

Liz8 months ago
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Can I use peanut butter instead of almond butter?

Sheilah8 months ago
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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.

Donna8 months ago
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This looks delicious but what can be substituted if you have nut allergies?

Amy Bell8 months ago
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Sunflower seed butter

Jean Barry8 months ago
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Thank you!

Marie Caniz8 months ago
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If I am allergic to apples, what fruit could substitute it?

Nancy Joseph8 months ago
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Sounds amazing thanks for sharing

Joanne Martin8 months ago
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It is most dekucious

wendy from london8 months ago
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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!

Liza9 months ago
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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

Isabelle12 months ago
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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 King1 year ago
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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.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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