Apple crumble with raisins for Mother’s Day


Living far away from one’s family is never easy, but on special occasions like birthdays, Christmas and Mother’s Day it’s especially hard. Although we spent a few birthdays together, the last Mother’s Day my mom and I had was 14 years ago. It sucks, to say the least.

Everyone is probably of opinion that they have the best mother, but I really think mine is the winner overall. My mom is intuitive, kind, feminine, emotional and beyond beautiful. She is a fantastic cook and thrives when feeding a crowd. My mom loves animals, has a contagious laugh and her determination has no equal. She inspires, motivates and loves with all of her being.

This Mother’s Day apple crumble with raisins is for you mammie, I miss you and hope to see you soon! Love you!


For the filling:


12 Granny Smith apples, peeled, cored and diced in chunks

1 cup sugar

1 tablespoon lemon juice

2 teaspoons cinnamon

Pinch of nutmeg

100 g raisins

100 g dried cranberries

150 ml water


1. Mix all the ingredients in a pot and steam until the sugar has melted with the lid on.

2. Remove the pot’s lid and simmer on a low heat while stirring every few minutes.

3. When the apples are al dente, set aside to cool.

For the crumble:


250 g butter, room temperature 

400 g flour

Pinch of salt

300 g sugar

1 egg


1. Mix the butter, flour, salt and sugar with an electric beater until it forms crumbs.

2. Add the egg and whisk it together quickly – the mixture still has to resemble crumbs.

To assemble:

1. Place the apple filling in a shallow oven proof dish and crumble the crumbs on top.

2. Refrigerate the apple crumble for about 2 hours (it bakes better when its cold).

3. Bake the apple crumble for 30 minutes or until the crumbs are golden brown in a 200 degree oven.

4. Serve hot with cream or ice cream.



9 thoughts on “Apple crumble with raisins for Mother’s Day

  1. Thank you Sune! You fill my heart with joy and I am so proud to be your Mom!! Love you

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