Raspberry Apple Crumble Tart Recipe
Introduction
This Raspberry Apple Crumble Tart combines tart raspberries with spiced apples in a buttery oat crumble crust. It’s a rustic and cozy dessert, perfect for teatime or any occasion that calls for a comforting sweet treat.
Ingredients
- Oat Crumble Crust:
- 2 ¼ cups (270 g) all-purpose flour
- 1 cup (100 g) quick oats
- ½ cup (100 g) brown sugar
- ½ tsp (3 g) salt
- ¼ tsp (1.5 g) baking soda
- 1 ½ sticks (169 g) butter, melted
- Raspberry Apple Filling:
- 3 (325 g) apples, peeled and sliced
- 1 cup (150 g) raspberries, fresh or frozen
- 1 tsp (5 ml) lemon juice
- ½ cup (100 g) granulated sugar
- 2 tbsp (15 g) all-purpose flour
- ½ tsp (3 g) ground cinnamon
- ¼ tsp (1.5 g) nutmeg
- Whipped Cream:
- 1 ½ cups (375 ml) whipping cream
- 2 tbsp (25 g) sugar
Instructions
- Step 1: In a mixing bowl, combine the flour, quick oats, brown sugar, salt, and baking soda. Stir together. Melt the butter and add to the dry ingredients. Mix well until the butter is fully absorbed and the mixture is crumbly. Set aside.
- Step 2: Peel, core, and thinly slice the apples. In a separate bowl, combine the apples and raspberries. Drizzle with lemon juice. Add the sugar, flour, cinnamon, and nutmeg, then toss gently until the fruit is fully coated and no dry powder remains.
- Step 3: Preheat the oven to 350°F. Spray a 9-inch tart pan with removable bottom with non-stick spray. Press about two-thirds of the crumble mixture into the tart pan, pushing it up the sides and across the bottom to form the crust.
- Step 4: Spoon the fruit filling into the crust, pressing down gently to pack it lightly. The filling will mound higher than the edges; smooth it into a rough dome shape.
- Step 5: Crumble the remaining crumble mixture evenly over the top, pressing gently.
- Step 6: Place the tart pan on a baking sheet and bake for 45 to 55 minutes, until the crust is browned and the apples are soft. If the crumble browns too quickly while the fruit is still firm, cover loosely with foil and continue baking until tender.
- Step 7: Let the tart cool in the pan for at least 30 minutes. Once cooled and firm, carefully remove the sides of the pan. Use a thin spatula to loosen the tart from the bottom, then slide it onto a serving platter.
- Step 8: For the whipped cream, combine the whipping cream and sugar in a mixer and whip until soft peaks form. Serve each slice of tart with a dollop of whipped cream and enjoy.
Tips & Variations
- Freeze fresh raspberries briefly to help them hold their shape better in the filling.
- Use Granny Smith apples for a tart flavor, or substitute with your favorite baking apples.
- If you prefer a sweeter tart, increase the sugar in the filling by 2 tablespoons.
- For a nutty twist, add chopped toasted almonds or walnuts to the crumble mixture.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave before serving. The tart crust may soften after refrigeration but will still taste delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for this tart?
Yes, frozen raspberries work well. Briefly thaw or freeze them for about an hour before mixing to help maintain their shape in the filling.
How do I prevent the crumble topping from burning during baking?
If the crumble starts to brown too quickly while the fruit is still cooking, loosely cover the tart with foil and continue baking until the apples are tender.
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Raspberry Apple Crumble Tart Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This Raspberry Apple Crumble Tart is a rustic and comforting dessert combining tart raspberries and spiced apples encased in a buttery oat crumble crust. Perfectly baked to golden perfection and topped with fluffy whipped cream, it makes an ideal teatime treat or cozy dessert for any occasion.
Ingredients
Scale
Oat Crumble Crust
- 2 ¼ cups (270 g) all-purpose flour
- 1 cup (100 g) quick oats
- ½ cup (100 g) brown sugar
- ½ tsp (3 g) salt
- ¼ tsp (1.5 g) baking soda
- 1 ½ sticks (169 g) butter, melted
Raspberry Apple Filling
- 3 (325 g) apples, peeled and thinly sliced
- 1 cup (150 g) raspberries, fresh or frozen
- 1 tsp (5 ml) lemon juice
- ½ cup (100 g) granulated sugar
- 2 tbsp (15 g) all-purpose flour
- ½ tsp (3 g) ground cinnamon
- ¼ tsp (1.5 g) nutmeg
Whipped Cream
- 1 ½ cups (375 ml) whipping cream
- 2 tbsp (25 g) sugar
Instructions
- Make the Oat Crumble Crust: In a mixing bowl, combine the flour, quick oats, brown sugar, salt, and baking soda. Stir together evenly. Melt the butter and add it to the dry ingredients. Mix well until the butter is fully absorbed and the mixture becomes crumbly. Set aside for assembling later.
- Prepare the Raspberry Apple Filling: Peel, core, and thinly slice the apples. In a large mixing bowl, combine the sliced apples and raspberries. Drizzle with lemon juice to prevent browning. Add sugar, flour, cinnamon, and nutmeg, then toss until the fruit is fully coated with the dry ingredients and there is no loose powder remaining.
- Assemble the Tart: Preheat the oven to 350°F (175°C). Spray a 9-inch tart pan with a removable bottom generously with non-stick spray. Add about two thirds of the crumble mixture to the pan, pressing it firmly up the sides and over the bottom to form the crust. Spoon the fruit filling into the crust, pressing down gently to compact the filling lightly into the crust. Shape the filling into a rough dome higher than the edges of the crust. Crumble the remaining crust mixture evenly over the filling, pressing gently to cover the fruit.
- Bake the Tart: Place the tart pan on a baking sheet to catch any drips. Bake in the preheated oven for 45 to 55 minutes, until the crust is golden brown and the apples are soft. Check doneness by piercing the fruit with a paring knife. If the crumble topping starts to darken too quickly while the fruit is still firm, loosely cover the tart with foil and continue baking until the apples are tender.
- Cool and Remove from Pan: Allow the tart to cool at least 30 minutes in the pan to set the crust and filling. Removing it while hot may cause the crumble crust to break apart. Once cooled, gently remove the removable sides of the tart pan. Use a thin spatula or flipper to carefully separate the bottom of the tart from the pan and slide it onto a serving platter. Let cool fully before slicing.
- Prepare Whipped Cream and Serve: Combine the whipping cream and sugar in a mixer bowl. Whip until soft peaks form for a light, fluffy topping. Slice the tart and serve each piece with a generous dollop of whipped cream. Enjoy this cozy, fruity dessert perfect for teatime or any special occasion!
Notes
- For best texture, refrigerate raspberries for about an hour if using fresh, to help them hold their shape in the filling.
- If the crumble topping browns too fast during baking, cover loosely with foil to prevent burning and allow the fruit to fully cook.
- The tart pan with removable bottom makes it easier to remove the delicate crust without breakage.
- You can use Granny Smith apples for a tart flavor, but other baking apple varieties like Honeycrisp or Braeburn work well too.
- Be sure to cool the tart thoroughly before removing from the pan or slicing to maintain structure.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British, American
Keywords: raspberry apple crumble tart, oat crumble crust, hobbit dessert, teatime treat, spiced apple tart, rustic dessert
