Raspberry Apple Cricket Crunch Crumple


For the crumble topping:

  • 50g plain flour
  • 30g sugar
  • 30g unsalted butter at room temperature, cut into pieces
  • 20g Aketta Cricket Flour
  • 50g your favorite grain-free granola (We prefer to use Cranberry Almond Hopper Crunch!)  

For the fruit compote:

  • 300g Braeburn apples
  • 30g unsalted butter
  • 30g demerara sugar
  • 115g raspberries
  • ¼ tsp ground cinnamon
  • vanilla ice cream to serve / and roasted honey-glazed crickets if you really want to make an impression


Heat oven to 350F. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Then add cricket flour and granola and softly mix together. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly colored. To complete just add Hopper Crunch on the compote mixture (step 3) and reheat in the oven for 5-10 mins.

Meanwhile, for the compote, peel, core and cut the apples into 0.5 inch dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the raspberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream. If you really want to make a statement use honey-glazed roasted crickets and sprinkle them over the top of the crumble

    Credit: Hopper Foods / @HopperFoods