Apple-Raspberry Crumble with Oat-Walnut Topping


For the Topping:
7 tablespoons unsalted butter, softened, plus more for the baking dish
1/2 cup rolled oats
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped walnuts

For the Filling:
3 pounds baking apples (such as Macoun or Cortland)
2 cups raspberries
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
Pinch of salt
2 tablespoons cold unsalted butter, cut into small pieces


Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.

Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.

Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.

Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.

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