Apple and Berry Crumble Pie

Crumble pie

This pie meets crumble, summer meets autumn recipe is a combination of all things delicious! It catches the last of the summer berries just in time for the first of the autumn apples, and combines them in a dish that manages to be two things at once: a crumble and a pie! If you’re lucky you might even be able to get your hands on fresh Australian almonds for the crumble – these are harvested between February and April, similar to the apple season.

If you’ve a sweet tooth, you may wish to add a tablespoon or two of sugar to the apple/butter mix when you add the berries.


2 sheets frozen shortcrust pastry

4 apples (or pears), peeled and sliced

150g blackberries 

150g raspberries

200g strawberries

110g butter

60g brown sugar

50g shredded coconut

100g almond meal or ground fresh almonds


Line a 26cm pie dish with pastry and blind bake for 20 minutes at 180 degrees Celsius (fan forced).After 20 minutes, remove the pie weights and bake another five minutes to brown the base a little.


Meanwhile, stew the apples over a low heat, covered, in 50g butter for 10-15 minutes or until soft. Stir in the berries and set aside while you make the crumble.

To prepare the crumble topping, mix the sugar, coconut, ground almonds and the remaining butter in a blender. If you don’t have a blender, mix the dry ingredients in a bowl and crumble the remaining butter into this mix with your fingers until it is transformed into small lumps. 

When the pie comes out of the oven, tip the stewed apple and berry mix into the pie case.

Now layer your crumble above this. Bake at 200 degrees Celsius for 15 minutes or until the topping is crunchy. 

Serve with cream or ice cream.


Serves 6

Preparation and cooking time 45 minutes


TIP This pie freezes well – seal and pop in the freezer (for up to two months) before the final step of baking for 15 minutes at the end.


Apple and Raspberry Crumble Recipe's picture
I love Apple and Berry Crumble Pie. This is one of the best desserts for me.
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