Apple & Blackberry Crumble

Apple & Blackberry Crumble ANothing says comfort more to me than a bowl of fruit crumble with lashings of warm custard. As the cold weather sets in, snuggling up with a pud like this is sure to warm you up from the inside out!

Apple & Blackberry Crumble

Serves 8-10

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for the crumble

  • 240g plain flour
  • 160g unsalted butter, cut into small cubes
  • 120g light muscovado sugar
  • 80g oats
  • ½ teaspoon ground cinnamon

for the filling

  • 30g unsalted butter
  • 50g light muscovado sugar
  • 2 tablespoons boiling water
  • ½ teaspoon ground cinnamon
  • 1kg red eating apples (e.g. braeburn, cox, gala), peeled, cored, quartered and each quarter cut into 1cm slices
  • 300g fresh blackberries, washed


For the crumble: preheat the oven to 190°C (180°C fan)/375°F/gas mark 5. Rub the butter into the flour until the mixture resembles breadcrumbs then stir in the sugar, oats and cinnamon. Place in the fridge while preparing the filling.

For the filling: melt the butter in a wide, heavy-based pan over a medium heat then stir in the sugar and cook for a couple minutes until the colour deepens. Carefully add the boiling water (the mixture will splatter) then stir the caramel mixture until smooth. Add the apple slices in 3-4 batches (so the temperature of the pan doesn’t drop too low), stir it in and wait for the caramel to bubble again before adding the next batch. Cook the apple until just starting to soften, then transfer to a 20cm/8” square (or equivalent size) pie tin. Carefully mix in the blackberries.

Spoon the crumble evenly over the fruit and bake for about 45 minutes, until the crumble is golden brown and the filling is bubbling around the edges! Allow to cool in the tin for 5-10 minutes before serving with custard or ice cream.


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