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Apple and Raspberry Crumble

Prep Time
20 mins
Cook Time
45 mins
Total Time
1hr 5 mins

Learn how to bake a tasty apple and raspberry crumble in a wood-fired oven! Our easy-to-follow recipe uses whole raspberries and Braeburn apples slowly cooked in butter over hot embers and then baked with a crumble topping made from ground almonds, crunchy muscovado sugar and chopped hazelnuts.


  • 500gg large whole raspberries
  • 500g Braeburn apples, peeled and core removed, chopped into chunks
  • 2 tbsp unsalted butter
  • 150g caster sugar
  • 1 tsp, ground cinnamon
  • 75ml creme de framboise
  • For the crumble topping:
  • 125g plain flour
  • 50g ground almonds
  • 125g chilled unsalted butter, cut into cubes
  • 35g light brown muscovado sugar, plus extra to sprinkle
  • 35g caster sugar
  • 50g chopped roasted hazelnuts


    1. Pre-heat your wood-fired oven to 200°C.
    2. In a large bowl combine the flour, ground almonds and butter, and rub with your fingertips, until the mixture resembles very coarse breadcrumbs with a few larger lumps. Add the sugars and stir through. Place in the freezer for 10 minutes, or if making ahead, in the fridge until you are ready to bake.
    3. In a shallow baking dish, place your prepared fruit, butter, sugar, crème de framboise and cinnamon. Spread some hot embers on the base of your oven and place your baking dish over them, cook until the fruit is soft but holds its shape, about 15 minutes. You will need to keep on stirring the mix.
    4. Arrange the crumble over the top of the raspberry and apple compote but don't press it down.
    5. Sprinkle with the chopped hazelnuts and some more muscovado sugar. Bake for about 30 minutes, until golden and bubbling, and serve slightly cooled with thick vanilla custard.

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