Recipe: Blackberry and Apple Crumble

Blackberry and Apple Crumble (Photo credit: neil conway / Foter / CC BY)

Blackberry and Apple Crumble (Photo credit: neil conway / Foter / CC BY)

An autumnal dessert that begs for lashings of thick yellow custard or to be drowned in cooling cream. You’ll be fighting over the last spoonful of that crumbly, golden topping.


for the crumble topping:

120g plain flour

60g caster sugar

60g unsalted butter at room temperature, cut into pieces

for the fruit compote:

300g Braeburn apples

30g unsalted butter

30g demerara sugar

115g blackberries

¼ tsp ground cinnamon


(preheat oven to 190*c)

for the crumble:

– combine flour and sugar in a large bowl

– add butter and rub into the flour and sugar with your fingertips until you form a large crumb – don’t overwork the mixture

for the compote:

– peel, corn and chop the apples into 2cm cubes

– melt together butter and sugar in a saucepan over a medium heat until a light caramel

– stir in the apples and cook for 5 minutes

– add blackberries and cinnamon for 5 minutes

– cover and remove from heat, then leave to stand for a further 5 minutes to cook in the residual heat

– spoon warm fruit into an overproof dish and cover with crumble mix

– bake in over for 25-30 minutes, until bubbling and golden on top

– serve with vanilla ice cream of thick vanilla custard


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One comment

  1. Pingback: Blackberry Season | Dine&Discover

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