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Spiced apple and raisin crumble recipe

Spiced apple and raisin crumble recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Crumble
  • Apple crumble

A hit with the whole family, it doesn't last long! You can reduce the amount of mixed spice if you like and add more flour to compensate.

Angus, Scotland, UK

14 people made this

IngredientsServes: 4

  • 4 to 6 eating apples
  • 50ml water
  • 25g sugar
  • 3 to 5 teaspoons mixed spice
  • 50g raisins
  • 50g margarine
  • 75g self raising flour
  • 50g sugar

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Firstly peel and core apples and cut into small chunks. Add to a pan with 50ml water, 25g sugar and mixed spice and bring to the boil. Simmer until the apples are soft and slushy. Stir in the raisins and add to the bottom of a baking dish.
  2. Now put the margarine and flour into a bowl and rub the marg in until it's like breadcrumbs. Stir in the 50g sugar, then sprinkle on top of your apples.
  3. Bake in a preheated 180 C / Gas 4 oven until the crumble is golden, about 25 minutes. Serve with custard, cream or ice cream and enjoy!


Adding porridge oats to the crumble mix adds a tasty crunch.

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Spiced apple and raisin crumble recipe - Recipes

  • 1kg apples
  • 100g butter
  • ¼ cup raisins
  • ¼ cup caramel sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 90g flour
  • 60g caramel sugar
  • 30g oats
  • 75g butter, at room temperature
  • 2 egg yolks
  • 40g castor sugar
  • 2 tbsp flour
  • 300ml milk
  • ½ tsp vanilla paste

1.) Peel and core the apples, and cut into chunks. Melt the butter in a medium sized pot, then add the apple chunks. Toss to coat in the butter, then cook for 10 minutes, stirring occasionally.

2.) Add the raisins, caramel sugar, cinnamon and nutmeg and stir well. Cook for a further 10-12 minutes, stirring regularly, until the apple chunks are soft but still have some bite. Remove from the heat and set aside.

3.) Preheat your oven to 190 ° C and start preparing the crumble topping. Place the flour, caramel sugar, oats and butter together in a bowl. Use your fingertips to rub the ingredients together. The mixture will be dry at first, but continue to rub until the butter coats the dry ingredients and the mixture starts to clump together.

4.) Divide the cooked apple between 6 small ramekins. Do the same with the crumble mixture, sprinkling on top of the apple. Place the ramekins on a tray and bake for 25-30 minutes until the crumble starts to colour.

5.) While the crumbles bake you can prepare your custard. Whisk the egg yolks and castor sugar together until creamy. Whisk in the flour. Place the milk in a saucepan over a medium heat and heat just until boiling point. Remove from the heat and carefully add half of the milk to the egg mixture while whisking continuously. Then add the egg-milk mixture back into the saucepan with the remaining milk and heat slowly while whisking. Continue to cook until the custard has thickened. Stir in the vanilla paste then transfer to a warm jug.

6.) Allow the cooked apple crumbles to stand for a few minutes before serving with fresh vanilla custard.

What kind of apples can you use for apple crumble bars?

The possibilities are endless. Generally, you want to use an apple that can hold up to longer baking time and won’t become mushy. Here’s what I recommend:

  • Honey crisp (what I typically use)
  • Pink lady
  • Gala
  • Braeburn
  • Granny Smith

I suggest using one of the first four listed unless you want your dessert to have tons of tart flavor, in which case you should go with the Granny Smith.


Begin by preparing the apples.

I always find the best way to do this is to cut them first into quarters and slice out the cores. You can peel the apples, but I like to leave the peel on for extra flavour. Either way, now cut them into thickish slices and toss them in a bowl with the sugar, cinnamon, ground cloves, nutmeg and raisins, then place them in the baking dish.

Next make the crumble, which couldn’t be simpler, as it is all made in a processor. All you do is place the butter, sifted flour, cinnamon and sugar in the processor and give it a whiz until it resembles crumbs. Next add the pecans and process again, not too fast, until they are fairly finely chopped but there are still a few chunky bits. If you don’t have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and pecans, which should be fairly finely chopped, by hand. Now, simply sprinkle the crumble mixture all over the apples, spreading it right up to the edges of the dish and, using the flat of your hands, press it down quite firmly all over: the more tightly it is packed together, the crisper it will be.

Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the apples will be soft and the topping golden brown and crisp. Meanwhile, mix together all the ingredients for the mascarpone vanilla cream until smooth, and chill until needed. Leave the crumble to rest for 10-15 minutes before serving, then serve it warm with the mascarpone cream.

Gluten-Free Oat Crumble

This simple crumble is a combination of almonds, oats, cinnamon and brown sugar. Not to forget, a good dose of butter. Almond flour holds everything together all while soaking up that buttery richness. The aroma that the crumble gives off as it bakes to a beautiful golden-brown color is captivating.

This apple raisin oat crumble is slightly sweet, regardless of the naturally sweet fruit and brown sugar. Making it ideal for breakfast with a hot coffee. I recommend a nice dollop of vanilla Greek yogurt to really take it over the top. Yet, don’t be ashamed of a scoop of ice cream (I won’t tell).

Gooey mixture of apples, raisins and brown sugar make up the filling for this warm and delicious oat crumble.

I look forward to hearing what you all think about this comforting little crumble. But hurry, spring is here!

Apple Raisin Cookie Crumble Pie

The Fall weather really is the best time to enjoy Apples. There are so many varieties to choose from. Hopefully you can get out to a local Apple Orchard and pick up a basket of Apples or even pick your own. Local markets usually offer a variety of locally sourced Apples as well.

If you are lucky enough to have an Apple tree in your yard, this is a great recipe to utilize some of those Apples.

It is so comforting to bake a Pie in the oven when we have cooler Autumn temperatures. The wonderful aroma will fill your house and your family will be anxiously awaiting for dessert!



  • 7 Cups Thinly Sliced and Peeled Apples (I use Gala or Braeburn)
  • 1 Cup Raisins
  • 1/2 Cup White Sugar
  • 1/4 Cup Flour
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 1/2 Teaspoon Cloves
  • 2 Tablespoons Unsalted Butter
  • 2 & 1/2 Cups Vanilla Wafers, crushed
  • 1 (8 oz.) Honey Pecan Cream Cheese
  • 1 Unbaked Pie Crust for a 10″ Pie pan

1. Preheat oven to 400 Degrees.

2. Prepare Pie shell, place in a 10″ Pie Pan, do not bake, set aside.

3. In a large bowl combine the Apples, Flour, Sugar, Raisins, Cinnamon, Nutmeg, and Cloves. Stir to coat all the Apples and Raisins.

4. Transfer the Apple Filling into the Pie shell.

5. Dot the Pie Filling with the Butter as you see here.

6. In a medium size bowl, combine the Cookie Crumbs and the Cream Cheese with a fork. Then put the topping on top of the Apple Filling. Lightly press it into place.

7. Cover the Pie with foil and place in the preheated oven. Bake for 40 minutes, then remove the foil and bake for another 10-15 minutes or until the Cookie Topping and Pie Crust are golden brown.

Apple & Raisin Crumble with Cinnamon

I made this one especially for Graham. He loves baked dishes, be they savoury or sweet. He especially loves the crispy bits around the edges.

I actually prefer the crumble cooked a little longer, but there was such a gorgeous smell permeating the house and Graham got to the oven before me. He just couldn't wait and declared it ready.

We had a bit of a debate around whether we should have our crumble with custard or ice cream. I really didn't mind, because I knew it was going to be delicious, so I let Graham choose and ice cream it was.

Apple & Raisin Crumble with Cinnamon

200g/1 ½ cups plain flour
100g/1 cup porridge oats
200g/1 cup demerara sugar
200g/1 ¾ sticks unsalted butter, cubed at room temperature
1 cup raisins
pinch of salt
1 knob of butter for greasing

4 large apples, peeled and sliced
1 tbsp plain flour
4 tbsp demerara sugar
2 tsp cinnamon

Preheat the oven to 180C/350F/Gas 4.

In a bowl, mix the sliced apple with the flour, sugar and cinnamon, until the apple is well coated.

In another bowl, mix together the flour, porridge oats and sugar. Add the butter and rub between your fingers until it is the texture of breadcrumbs. Stir in the raisins.

Butter a large ovenproof dish. Place the apples evenly across the base of the dish and top with the crumble mixture.

Bake for 30 - 40 mins until the crumble mixture is starting to brown and the fruit mixture is bubbling!

The recipe is a bit mixed in calculations. I much prefer using cup sizes when cooking now, it just makes sense, it is so much easier. However, I got to the butter and was stuck, because we don't measure butter in sticks and it is awkward to do.

Our packs of butter come in 250g blocks, which makes it easy to cut the portion you want. Sometimes there are even guide marks on the butter pack itself, showing you where to cut. If we need a trickier measurement, then we weigh the butter. So stick with me through the double calculations :)

Apple Cinnamon Crumble with Raisins

Apple crumbles are one of my favorite comfort food desserts. They’re packed full of fruit and spices, so they smell great when they’re baking, and you’re able to eat them almost as soon as they come out of the oven. While you can make an apple crumble all year round, I make them most often in the fall, when I’m in the mood for a dessert that can be served warm. This Apple Cinnamon Crumble with Raisins is a simple twist on a classic crumble, packed with brown sugar and lots of spices.

The filling for the crumble is made with apples that are diced in large chunks, rather than sliced. I not only find that dice tend to cook a little bit more quickly than sliced apples, but they are easier to scoop out of the baking pan when you’re ready to serve your crumble! I used honeycrisp apples in this batch, but any firm apple is going to be a good choice. Avoid softer or mealier apples like red or golden delicious, as they tend to break down while the crumble bakes. To the apples, I added brown sugar, cinnamon, allspice and plenty of raisins. The allspice gives the filling a much deeper flavor than the cinnamon alone, giving the dish an almost apple cider-like flavor.

I love the addition of raisins to this apple crumble recipe. The raisins plump up during baking, absorbing some of the juices from the apples, and become incredibly tasty. I used a mix of raisins that included both light and dark, but any kind of raisins can be used in this recipe. If you don’t have raisins, dried cranberries will also make a nice addition, though they tend not to plump up quite as much as raisins do.

The crumble topping is very easy to make, as it is made with melted butter and can be stirred up with a spatula in seconds. The topping also has a generous dose of cinnamon and brown sugar, tying in easily with the spiced filling. Thanks to the melted butter, the topping mixture is quite moist, so it is easy to shape into large crumbles by squeezing the mixture in your fist. I don’t know about you, but I love having generously sized crumbles in any kind of streusel mixture! Make sure that the topping is evenly distributed over the filling before baking, as the raisins can burn when they’re exposed to the direct heat of the oven.

I bake this crumble in a large pie dish, which makes for an attractive presentation if you want to serve it to a crowd because people will automatically assume that you’ve baked a whole pie, not just a crumble. Serve it warm or at room temperature alongside a scoop of ice cream or a dollop of lightly sweetened whipped cream.

Apple Cinnamon Crumble with Raisins
4-5 med/lg apples
1/2 cup brown sugar
2 tbsp all purpose flour
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
1/2 cup raisins

Crumble Topping
1 cups all purpose flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/3 cup butter, melted and cooled

Preheat oven to 350F.
Make the filling: Peel and core apples. Cut into 1/2 to 1-inch dice, then combine apples with sugar, flour, spices and salt in a large mixing bowl. Let stand for 10 minutes.
Make the topping: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form.
Pour apple mixture into a 9 or 10-inch pie plate and gently spread into an even layer. Sprinkle crumb topping – squeezing handfuls of the mixture in your fist to form large clumps – over apple slices, distributing the crumble evenly.
Bake for 45-50 minutes, or until apple slices are tender. Allow to cool for at least 30 minutes before serving. Crumble can be served warm or at room temperature.

Easy Homemade Apple Cobbler with Bisquick. Serve this apple cobbler topped with vanilla ice cream or whipped cream, and you’ll be in cobbler heaven!

Recently I asked you all to comment your favorite Thanksgiving desserts. A lot you mentioned Apple Cobbler. I actually posted a apple cobbler recipe a few years ago, however a few of you asked for a Apple Cobbler with a Bisquick Topping!

Well, say no more – I have the perfect apple cobbler with Bisquick topping recipe to share! This apple cobbler recipe only requires a few ingredients, and it’s easy to whip up!

I like to use granny smith apples in my apple desserts, because of the taste, and they also hold up well while cooking. If you have a different apple that you’s like to use feel free to use it.

This simple apple cobbler is spice with ground cinnamon & nutmeg, as well as brown and white sugar.

You can serve this apple cobbler with bisquick topping anything of the year, but it makes a wonderful dessert during the holidays such as Thanksgiving, Christmas, and Easter!


I didn’t change anything, otherwise how do you know if it’s a good recipe or not? It was a great recipe the way it was. If I want a different pie I will use my own recipe. changing this one defeats the purpose of trying something new. great job, I will make it again

I've never used the pie crust in this recipe as I already have one that I think is perfect, and I see no reason to change. That being said, the filling is perfect. I use it for apple crisp, apple pie and slightly precooked and chopped small for handpies. You can't go wrong!

This was just what I was looking for, thanks! making it for this year's holiday pie!

Great recipe and not too sweet. I added a little more spice and used a crumb topping instead of a top crust. Would definitely make again.

This was a big hit. I've made it twice during the holidays and everyone has loved it! I followed the recipe exactly and it turned out great. The pie crust will be my go-to recipe from now on. It was flaky, tasty and very easy to work with.

I used 2 medium mountain rose apples (tart), and 4-5 medium honey crisp apples. Since the reviews on the pie crust weren't as high as I expected it to be, I used the double crust recipe from America's Test Kitchen (my current favorite crust). I microwaved the raisins in the (amber) rum and then let them sit to save time. Make sure you pinch your top and bottom crusts together well or else you will have a lot of mess/spillage during the baking time! Results: Great taste!! It's not too sweet, and just a touch tart (which I love!). My dad, who doesn't like apple pie, said this is something he would eat again! I wasn't sure of I could taste the rum in the pie couldn't hurt to up the amount a little next time for experimental reasons!

This is a recipe from which I never deviate and it always turns out great - I recommend you follow the direction to use different types of apples - you really can taste the differences between the varietals in the baked pie. Also, it's worth it to steep the raisins in rum and to use fresh citrus zest - I wouldn't rec shortcuts there. I have on ocassion piled more apples into it .

The filling is wonderful, I used a crumb topping because that is what I had, it all worked beautifully. My husband took a few slices to work and everyone loved it, my son was also a hit in the lunchroom when I packed a few extra pieces in his lunch. Will definitely make it again, very soon.

Am a huge, huge, fan of apple pie but this pie has completely spoiled me, I am ruined for any other. Needless to say, I absolutely adore this pie :) (if I could I would marry it!) However, to be fair, my boyfriend wasn't quite as smitten with it as I was, so it's a matter of preferences I guess. As others have mentioned, best results comes from using the apples suggested in the cook's notes. I accidentally made a mistake in converting the measurements and ended up with x1,5 the amount of raisins, which for me only made it richer in taste without overpowering the apples (when using the suggested ones).

The filling tastes really good, perhaps a bit more rum or let the raisins soak longer. But the crust, maybe I did something wrong, is it flat and not fluffy like in the picture.

This is awesome. Definitely not your typical ɻoring' apple pie. I used Captain Morgans and a little more than 1 teaspoon zest. Gives a refreshing twist and rave reviews from everyone I've made it for!

Made this last night and was very pleased with the result, even with purchased piecrust. Soaked the raisins in Capt Morgan rum and used half cup. Sautéed a mix of four apple types - gala, Granny Smith, Fuji and Paula in butter before adding sugar/spice mix and baking. This ones a keeper.

Foolproof and uber-delicious. To get the best flavor profile, it is a must that you use the apple variety in the "Cook's Note". I make this recipe a couple times a year,have been making it since it was first published and I think I'll never try another apple pie recipe again.

For the record, I don't like apple pie. But my husband does, and due to my dietary changes I gave this recipe a go, with tweaks. left out the lemon zest and the rum, used apples and pears in a 2:1 ratio with the skins on, and added disaronno instead. With homestyle ice cream it was really good. for an apply pie!

I cut this into thirds using two apples to just make it for me and hubby. Yum. The only changes I made were to replace the flour with cornstarch and leave out the raisins. but I left in the rum!

This is a fantastic pie! Next time I plan to add more raisins with rum.. yum!

made this for thanksgiving, it was a huge hit.

Fantastic! I used 1 Galla, 1 golden delicious, 2 macintosh, 2 granny smith

Excellent and easy recipe. I used 3 granny smith and 3 large galas which made a nice high pie. I followed the recipe to a T except for the crust. I also made the filling the night before to save time. It was perfection!

I used Black Strap Rum to soak the raisins and this pie won BEST PIE in a contest! I never got to taste it but I'm making it again for Thanksgiving.

I've made this for years and have evolved it a bit. Here's what I currently do: - Use the "Flaky Pie Crust" recipe in Epicurious - Make it in a gratin dish and increase the filling by 50%, the crust is sufficient - Borrowed a Gordon Ramsay method and precook the filling with some butter to caramelize and cook down the apples a bit (filling can also be made the day before) - Don't use Mcintosh anymore. Currently trying Golden Delicious or Gala, Fuji, Granny Smith, and Honeycrisp or Pink Lady (if its available). I'm still trying to figure out the ultimate combination. - cube and then re-freeze the shortening and butter for about 30 minutes to help make a really crumbly mixture in the food processor - roll the crust onto floured wax paper for easier transfer - grind fresh nutmeg in a coffee grinder - only change to the crust is 3 tbsp vodka + 3 tbsp water. Was told about the vodka trick a couple years ago and seems to help increase the flakiness.

I've made this recipe for years and my family, friends, and co-workers all look forward to it. I use the "Flaky Pie Crust" recipe in Epicurious. I make it in a gratin dish and increase the filling recipe by 50% - the crust is sufficient. I also pre-cook the fie filling (method borrowed from a Gordon Ramsay recipe) with some butter to caramelize the apples and to cook them down a bit to avoid the air gap between the apples and crust - the crust recipe is really flakey and holds its original shape. By pre-cooking the filling it can be made the day before. I also freshly grind the nutmeg in a coffee grinder. I roll out the crust on floured wax paper for easier handling. I also cube and freeze the butter and shortening for about 30 minutes and make sure it doesn't start to melt when pulsing in the food processor so its really crumbly. My only change to the crust is I use 3 tbsp of vodka + 3 tbsp of water in the crust - was told a couple years ago it helps with the flakiness and seems to help! I also don't use Mcintosh anymore as they get too mushy. Right now I'm trying fresh organic Golden Delicious and Gala, Fuji, and Honeycrisp (9 apples in total).

Delicious apple pie, the rum and raisins really added something special. And, it was not soupy at all, nice and firm. Definitely a keeper.

This pie was a HUGE hit when I served it to friends and family at a dinner party. I did make a few significant alterations based on my resources. Rather than purchasing dark rum, I used Wild Turkey American Honey whiskey since I already had it. I also used all Granny Smith apples (rather than 3 different, two-of-a-kind) and added about 2 Tablespoons of regular sugar to balance the tartness. I never brush my crust prior to baking, but wait until it is fresh from the oven and brush with melted butter, then sprinkle with sugar.Whenever I do have rum and a variety of apples, I'll be interested to see how it compares as we all LOVED the variation!

Yummy! I used eight apples, two each of Granny Smith, Rome, Crispin, and McIntosh. I also ended up adding more rum and soaking the raisins longer to make them even plumper. I think a better crust could improve the recipe, but the one listed in ok. I will make this one again.


  1. Barth

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  3. Shaktill

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  4. Goltibar

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  5. Denzil

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