Preheat the oven to 180ºC.
Peel and core the apples, and chop roughly into chunks, and toss with lemon juice to prevent discolouring. The lemon juice and zest also provide great middle flavour to the cooked apples.
Make the topping. Add the flour, sugar and butter to the mixing bowl, and pulse 3 sec/speed 9. “Feel” the mix through the fingers. If not entirely mixed, scrape down sides, and pulse 2 sec/speed 9. Remove from bowl. Rub the mix to incorporate any butter that has not crumbed.
There are so many ways to cook the apples. I prefer to cook them in the microwave, for 10-12 minutes until broken down, but not yet pureed. The microwave also allows for as much fruit as you can peel and chop. If you prefer the Thermomix, you are restricted to about 1 kilo of peeled fruit, but it does produce a wonderful outcome. Put the apple and lemon mix, sugar and water in the bowl, and cook 15 min/100ºC/speed soft/MC on. The mix will have softened, and given off a deal of juice. It’s your choice to whizz to a puree, or leave as softened chunks. Once cooked, taste. If the mix needs more sweetening, add more sugar to taste, and cook for another minute or two. If you make a mistake with the first attempt, you never will again.
Allow the apple mix to cool (it does not have to be cold), add raspberries and stir through, and cover with the crumble topping.
Cook in preheated 180ºC oven for 20−25 minutes, until the topping is firm and browned. Some of the apple mix may bubble through the top. Allow to cool a little so you don’t burn your tongue.
Serve with cream or best vanilla bean ice cream or honey ice cream.