apple raspberry crumble apple raspberry crumble Israeli Kitchen As summer gives way to fall, this apple-berry crumble hits the spot. (Photo: Jerry James Stone)

Apple raspberry crumble

As berry season wanes, a warm, juicy cobbler is a great way to use up this beloved produce.

  • Yield: Serves 4-6
  • Prep time: 10 minutes
  • Cook time: 1 hour

It is almost time to say goodbye to fresh summer berries. This is literally the saddest time of the year, but at least this tasty cobbler makes up for it.


  • 1 cup flour
  • 1 stick plus 2 tablespoons butter, softened
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 1/8 teaspoon salt
  • 3 apples, cubed
  • 12 ounces raspberries


First off, if you have fresh berries on hand, be sure to check out this great video on how to store berries and keep them fresh for weeks. It is amazing!

Add one stick of butter, the flour, 1/4 cup sugar, brown sugar, rolled oats, and 1/8 teaspoon salt to a large mixing bowl. You can also do this in a stand mixer but it is not necessary. Mix until everything is combined.

Add 2 tablespoons of butter to a sauté pan, melt it over a medium heat, and add in the apples, raspberries and remaining white sugar. Cook just so that the fruit is coated.

Add the fruit to a 9x9 oven-safe pan.

Scoop the flour mixture on top, place in a pre-heated oven at 350 degrees and bake for about 40 minutes, until the crumble has browned and the berries bubble around the edges.

Serve with ice cream.

Related Topics: Baking, Desserts

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