A soft and chewy crumble slice made from apple and raspberry that can be baked at any time of the year. You'll love the oaty, crumble topping!
This divine Apple and Raspberry Crumble Slice is a winner all year round. It is delicious served warm straight out of the oven, and also makes a great addition to school lunch boxes when cooled and sliced.
Ingredients notes:
Made from frozen raspberries and your choice of apples, the ingredients are available whenever you feel the urge to whip this slice up. This is an adaptation of my super popular Blackberry Crumble Slice. Or for another delicious raspberry, recipe why not try my Raspberry Friands.
How to make Apple and Raspberry Crumble Slice:
Preheat the oven to 170°C fan bake. Spray and line a slice tin with baking paper. Add the flour, sugar, baking powder and cinnamon to a bowl and whisk together. Pour in the melted butter, vanilla and egg, then mix until combined.
Set aside 1 cup of the mixture for the topping, then pour the rest into the tin and press down. Spread diced apples and then raspberries evenly over the base.
Place the reserved topping mix back into the bowl then add the rolled oats and melted butter. Mix until combined then crumble the oaty topping over the fruit. Press down softly with you hands.
Bake for 45-50 minutes until the top is golden and the base is cooked through. Allow the slice to cool in the tin before lifting it out and slicing it.
This slice is an adaptation of my super popular recipe Blackberry Crumble Slice. Other great recipes with apple and berries include my Apple and Blackberry Pie and my Apple and Boysenberry Cobbler, or my simple and easy Apple Slice.
Recipe FAQs:
No, you can add them in frozen! The frozen raspberries sit on top of the apple therefore they don't make the base soggy.
This slice will keep well for 4 days if kept in an airtight container.
Yes! Simply use gluten free flour and baking powder. Replace the oats with slivered almonds or coconut chips.
Storage:
Keep your Apple and Raspberry Crumble Slice in an airtight container in the fridge, or pantry in cooler climates. This slice can also be frozen for up to three months.
Related Recipes:
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Apple and Raspberry Crumble Slice
A tasty slice with a chewy, oaty topping, filled with delicious raspberries and apple.
Ingredients
- 2 cups plain flour (300g)
- 1 cup sugar (220g)
- 1 tsp baking powder
- 1 tsp cinnamon
- 150g butter, melted
- 1 tsp vanilla essence
- 1 egg
- 1.5 cups frozen raspberries (150g)
- 2 apples, peeled & diced (200g)
- 1⁄2 cup rolled oats
- 30g butter, melted
Instructions
- Preheat oven to 170°C fan bake. Spray and line a slice tin with baking paper.
- Add flour, sugar, baking powder and cinnamon to a bowl and whisk together.
- Pour in melted butter and vanilla. Crack in the egg. Mix together until you can no longer see white bits of flour.
- Set aside 1 cup of mixture for the topping. Place the rest into the tin and press into the base.
- Peel and dice apples into 1cm pieces. Spread apple and then raspberries evenly over the base.
- Add the 1 cup of topping mix back to the bowl. Pour in rolled oats and the extra 30g of butter. Mix together with a spoon or press together with your hands.
- Crumble the oaty topping over the apple and raspberries, press down softly with your hands.
- Bake for 45-50 minutes until the top is golden and the base is cooked through.
- Allow the slice to cool in the tin before lifting out using the baking paper. Cut into slices and serve at room temperature.
Notes
- My slice tin is 29cm x 19cm.
- Store in an airtight container in the pantry for up to 4 days.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 108mgCarbohydrates: 32gFiber: 3gSugar: 16gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Liza Ahern says
could you freeze these
VJ cooks says
Absolutely. Freeze in an airtight container for up to three months.
Linda says
Would canned raspberries work for this recipe?
VJ cooks says
Yes you could, however I would try and strain them off as much as possible so that they don't make the base too soggy.
Melanie says
This is a great recipe, thank you! I am always looking for recipes to replace store bought 'treats' for my kids lunch boxes that have less sugar. I actually reduced the sugar to 150g then added a TBSP of brown sugar to the crumble mix and thankfully the texture was still good and definitely sweet enough for our palate. Next time I'll try adding chopped walnuts or almonds to the topping. Thank you for a great recipe.
VJ cooks says
That sounds great. Thank you for the feedback, Melanie 🙂
Sarah says
Would you freeze before baking or after?
VJ cooks says
You could actually do either or.
Lulu says
Can you use fresh raspberries in lieu of frozen?
VJ cooks says
Yes 🙂
Elaine says
Hi can you sub the raspberries for frozen blackcurrants? Thanks
VJ cooks says
Yes, any frozen berries will work 🙂
Linda Jordan says
Made this today and doubled the recipe to take some out with us. Was a firm fav with everyone. I will be testing it out next with apple and rhubarb.
VJ cooks says
Oh that's great! Thank you for the feedback.
Emily says
I’ve made this a few times now and it always comes out brilliant. Recently I also put a thin spread of raspberry jam on to the base and it was wonderful. Really good recipe that I keep coming back too.
VJ cooks says
Awesome, thanks so much for the feedback, Emily.