Apple Berry Crumble

So a good old fashioned Apple Crumble is a family favourite- and definitely one of mine. This Apple Berry Crumble is a slight twist on the regular Apple Crumble, feel free to omit the berries if you just like apple.

This one has a bit of a twist by adding strawberries. You can try raspberries or blueberries instead or just plain old apple crumble.

I have used both canned and fresh apples with this same recipe (2 large cans), either works fine. However if you choose to make your own filling you will just need the equivalent of peeled, cored, quatered and chopped apples cooked in a covered saucepan (about 8 large apples), and if they are the sweet variety consider halving the amount of sugar used in the recipe.

A crumble keeps in the fridge for days and is a really simple recipe to make, you can’t go wrong!

Apple Berry Crumble


  • 2 x 800 gram Cans Apples (apple pie filling) (or 7-8 large apples, peeled, quartered, seeds removed and sliced)
  • 1 Cup Strawberries or blueberries- fresh or frozen is fine
  • 1 Tablespoon Butter
  • 2 teaspoons Cinnamon
  • 1/4 teaspoon ground Cloves (add about 8 whole cloves if desired)
  • 1/2 teaspoon Nutmeg
  • 1/2 Cup Sugar
  • 1 Tablespoon lemon juice
  • 1/4 Cup Water
  • 1 Tablespoon Tapioca
  • Crumble Topping
  • 125 grams Unsalted Butter
  • 175 gram Plain Flour
  • 100 grams Sugar
  • 50 grams Rolled Oats
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla Essence


  1. Preheat oven to 180 degrees celsius, fan forced.
  2. Filling
  3. In a saucepan over medium heat place the canned apples, butter, spices, sugar and lemon juice, cook until butter and sugar fully dissolved. (If using Fresh apples, place the apples and butter in saucepan, cook for about 20 minutes until softened through, then add the spices, sugar and lemon juice and continue on...)
  4. Dissolve the tapioca into the water and add to the fruit. Cook until thickened. Depending on the consistency of your apples from the can you may need to thicken more.
  5. If using frozen berries, add these now and stir until just evenly disbursed.
  6. Crumble Topping
  7. Soften the butter- but do not melt. Cream the butter and sugar together. Add the flour, rolled oats, vanilla and cinnamon, stir until the dry mixture is fully combined into the butter mixture. Using your hands to squeeze together clumps.
  8. Spoon filling into a large casserole dish or individual ramekins.
  9. Stir through fresh berries if using.
  10. Sprinkle the Crumble topping all over the top.
  11. As the filling is already mostly cooked, bake until topping is crispy and golden brown and you can see the filling bubbling around the edges.
  12. Serve hot or cold with yoghurt or ice cream.

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