Baked apples and raspberries with quinoa almond crumble

Got apples, and looking for an awesome recipe? This tart yet sweet, crunchy yet smooth apple crumble tastes divine! The perfect dessert to end a long weekend lunch with family and friends. This recipe and many more are available in The Women’s Weekly Diabetes cookbook available at
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  • 2
  • 10
  • 45 Minutes
  • 15 Minutes
  • Easy
Nutrition per serve
  • Energy 770kJ
  • Protein 2.3g
  • Fat - Total 5.6g
  • - saturated fat 1.5g
  • Carbohydrate - Total 28g
  • Fibre 5.7g
  • Sodium 18mg



  • 2 medium pink lady apples (300g), unpeeled
  • 50g (1½ ounces) fresh raspberries
  • 1 teaspoon finely grated lemon rind
  • 2 teaspoons low-GI cane sugar

Crumble topping

  • 1 tablespoon quinoa flakes
  • 2 teaspoons white spelt flour
  • 1 tablespoon coarsely chopped roasted almonds
  • ½ teaspoon low-GI cane sugar
  • 1 teaspoon butter
  • pinch ground cinnamon



1    Preheat oven to 160°C/325°F. Grease and line a baking tray with baking paper.

2   Make crumble topping.

3     Core unpeeled apples about three-quarters of the way down from stem end, making the hole 4cm (1½ inches) in diameter. Use a small sharp knife to score around the centre of each apple. Make a small deep cut in the base of each apple.

4     Pack combined berries, rind and sugar firmly into apples; top with crumble topping. Place apples on tray. Bake, uncovered, for 45 minutes or until apples are just tender.

Crumble topping – Place ingredients in a small bowl. Rub the mixture together with your fingers until well combined.

Dietitian Notes / Recipe Tips

Use your favourite variety of apple; we used pink lady as they have a sweet flavour that marries well with the raspberries.

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Provider Acknowledgement

Image and recipe from The Australian Women’s Weekly, Diabetes Cookbook by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017

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