Digestive biscuit raspberry crumble

Digestive biscuit raspberry crumble


4 people made this

About this recipe: A lovely crumble that you will enjoy. This recipe uses raspberries and apple, but you can try experimenting with different fruits depending on the season.

Thecupcakedevil Ayrshire, Scotland, UK

Serves: 6 

  • 50g butter
  • 50g sugar of your choice (e.g. caster or demerara)
  • 60g plain flour
  • 1 tablespoon ground ginger
  • 2 tablespoons ground cinnamon
  • 5 digestive biscuits, crushed to breadcrumbs
  • 1 cooking apple, cored and chopped
  • 50 raspberries
  • 100ml water

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat the oven to 200 C / 180 C fan / Gas 6.
  2. Into a mixing bowl, combine the butter and sugar and rub together with your fingers until the mixture resembles breadcrumbs. Add in the flour, ginger and cinnamon and continue rubbing with the fingers. Add the digestive biscuit crumbs and mix well.
  3. Place the apple and raspberries in an ovenproof baking dish then pour over the water (this is just to prevent it from burning). Add the crumble on top making sure the fruit is covered with the crumble.
  4. Bake in the preheated oven for 20 to 25 minutes until the crumble is golden brown and the fruit is tender and piping hot. Remove from the oven and enjoy!

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