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A dish of Blackberry and Apple Crumble
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Blackberry and Apple Crumble

Blackberry and Apple Crumble is an old favourite for a good reason - fruity filling, crunchy topping, quick and easy to make.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Keyword: family pudding, fruity
Servings: 6 servings
Author: [email protected] Cooks


For the fruit mix:

  • 800 g cooking apples
  • 60 g caster sugar
  • 300 g blackberries
  • 1 orange, juiced
  • 25 g ground almonds

For the crumble topping:

  • 100 g plain/all-purpose flour
  • 60 g porridge oats
  • 80 g frozen butter
  • 80 g demerara sugar


1.5–2-litre/3-4-pint ovenproof pie dish



  • Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F

For the fruit mix:

  • Peel, core, and slice the apples into approx. 1cm slices
  • Cook the apples, orange juice and caster sugar in a saucepan over a low heat, stirring occasionally, until the apples are soft.
  • In the meantime:
    Wash the blackberries, pat dry, and remove any stalks. Make the crumble

For the crumble topping:

  • Measure the flour and oats into a large bowl
  • Grate the butter and rub into the flour and oats until all the butter is incorporated
    The idea is to rub your thumbs along your fingertips from your little fingers outwards
  • Stir in the demerara sugar

To assemble the crumble:

  • When the apple has softened take the pan off the heat. Mix in the blackberries and ground almonds
  • Spoon the fruit mixture into the pie dish. Pour the crumble over the fruit and level the top with a spoon or a knife
  • Cook for about 30-40 minutes,
    The crumble will be a pale gold colour and some of the fruit juice may be bubbling up into it
  • Serve hot or cold with custard or cream.


Everyday Cooks Tip:

Butter – using grated frozen butter makes the mixing in quicker. If you don’t have frozen butter, use it straight from the fridge and cut into small pieces before rubbing in.