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I’m so excited to share today’s apple pear and raspberry crumble recipe with you!

This crumble is ridiculously simple to make.

Full of goodness.

And the baked raspberries are the BEST. THING. EVEERRRRRR!!!

If you love a good crumble, who doesn’t? Then you’re going to love this little flavour combo!

It’s seriously so good.

I promise you’ll have it #onrepeat all winter long.

Oh and I managed to snap a few pics of the kids and I baking this baby together – juuusstttt to show you how simple this recipe is to make with your kids!

If you haven’t yet baked with your kids – this recipe is the BEST place to start!

To make your own apple pear and raspberry crumble simply…

Begin by preheating your oven to 180 C (350 F).

Set your kids up at the kitchen bench in front of a large wooden board.

Using a small serrated knife, guide your kids through slicing the apples and pears into thin slices.

Ask your kids to place the sliced apple, pear and raspberries into a large mixing bowl.

To the large bowl, ask your children to add the vanilla, brown sugar and to mix gently until combined.

Next, ask your kids to place the fruit into your pie dish.

Now, to make the crumble topping.

Ask your little ones to place the wholemeal flour, oats, brown sugar, butter. cinnamon, vanilla and a pinch of salt into the big bowl.

Now, ask your kids to use their fingertips to work the butter into the mixture until it resembles wet sand.

Next, sprinkle the crumble layer over the fruit.

Pop the pie dish onto a baking tray and loosely cover with aluminium foil (try not to let the foil touch the crumble topping).

Bake for 30 minutes or until the fruit is tender.

Remove the foil and bake for another 7-10 minutes or until the crumble topping is gorgeously golden.

Serve warm with a dollop of greek yoghurt (or ice cream), extra raspberries and edible flowers. Enjoy x

apple pear and raspberry crumble

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Author: my lovely little lunch box
Total Time: 55 mins

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Description

apple pear and raspberry crumble

Ingredients

Scale

3 granny smith apples, cored and thinly sliced
2 pears, cored and thinly sliced
250 grams raspberries
3/4 cup (130 grams) brown sugar
2 tablespoons vanilla bean paste (or extract)
1 1 /2 cups (225 grams) wholemeal plain flour
1 1/2 cups (135 grams) rolled (traditional) oats
1 teaspoon cinnamon, ground
180 grams butter, chopped
pinch of salt

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Instructions

Preheat oven to 180 C (350 F). Place sliced apple, pears, raspberries, 1/4 cup brown sugar and 1 tablespoon vanilla bean paste into a large bowl. Stir to combine and pour into a 30 cm wide pie dish.
To make the crumble topping – place the flour, oats, cinnamon, butter, 1/2 cup brown sugar and 1 tablespoon vanilla and pinch of salt into a large bowl. Using fingertips to work the butter into the mixture until it resembles wet sand. Sprinkle crumble layer over the fruit.
Pop the pie dish onto a baking tray. Loosely cover with aluminium foil (try not to let the foil touch the crumble topping). Bake for 30 minutes or until fruit is tender. Remove foil and cook for another 7-10 minutes or until the crumble topping is golden. Serve warm with a dollop of greek yoghurt or ice cream. Enjoy x

Prep Time: 15 mins
Cook Time: 40 mins