Apple & blackberry crumble

Apple & blackberry crumble

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(81 ratings)


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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level



Serves 4

Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



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
  • vanilla ice cream, to serve

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  1. Heat oven to 190C/170C fan/gas 5. 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. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
  2. Meanwhile, for the compote, peel, core and cut the apples into 2cm 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 blackberries 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.
  3. 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.

Recipe from Good Food magazine, October 2010

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Show comments
juliefegan's picture
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melpadge37's picture
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Beautiful. Making this VERY EASY pudding again tonight, we love it.

hannahrook's picture

The best apple and blackberry crumble recipe I have seen - the topping was really crunchy and the fruit lovely and sweet. My two daughters absolutely love it, will definitely be making again

akarmikel's picture
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Only made the crumble topping to go with some stewed rhubarb - wonderful! No soggy bit and the crumble tasted delicious.

chickin66's picture
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Divine! Super easy to make, but I did cook the apples for longer as I prefer them a bit squishy! I used cooking apples from the garden as I didn't have any Braeburn and it was still delicious, will definitely make again.

pennyclark's picture
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Absolutely yum!!!!

clairesastar's picture
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Really great recipe... really easy and scored a 10/10 from the 4 hungry/hungover guys I made it for.... certainly be making it again whilst everything is in season : )

tchadfield's picture

Just made this with foraged blackberries and apples from our tree. The crumble was crunchier than I expected, more biscuit like to me however tasted fabulous. As already mentioned the shorter cooking time keeps the fruit slightly more intact too rather than mush. Very easy to make and cheap and tasty - perfect combo.

john2205's picture

Utterly sublime - wow how good was that

keelz2010's picture

I made this using half white cane sugar and half golden cane sugar. I also used 1/3 oats to 2/3 flour. Its the best crumble I've made. The topping tastes like crumbled shortbread, I ate a few spoonfuls of just that as it was so good!

Share's picture

Fantastic apple crumble,,,,crumble is perfect! I have added flaked almonds too and it works great.

sargyle's picture

Can't believe that something so easy can taste so good. Well worth making.

amr9864's picture

The best crumble ever. I always thought my old recipe couldn't be bettered but this is fabby. The Braeburn apples were delicious. The topping was just perfect. It goes so well with vanilla ice cream. I couldn't suggest any way to improve it - perfection.

nisha83's picture

As good as everyone is saying! Best crumble I have made, all enjoyed.

katrinahewlett's picture
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Followed recipe and it was simple, crunchy, delicious and the butter in the fruit is well worth the calories!! I have made this countless times and enhance the fruit with whatever gets left over from kids fruit snacks in their lunchbox - very versatile recipe. The crumble topping is what makes this pudding special. I wouldn't make crumble any other way now, even keeping a container of crumble mix in fridge and sprinkling over stewed fruit daily is quick and simple!

suzannedbyrne's picture

I made this for a dinner party......turned out really well. Used Braeburn apples as recommended. Doubled all the quantities and cooked the crumble the night before. Didn't need to add anything to thicken the sauce as it had a lovely consistency on its own. The fruit had a lovely bite, not mushy at all. Will definitely do it again.

littleroy85's picture

After years of using the same recipe for my crumble (which was always a success) i thought i would give this one a go. it was delicious. i did double the topping mixture as i do like a good covering!!! very very yummy..

skesic's picture

This is the finest crumble I have ever made. Actually, it's the finest crumble I have ever eaten too. The crunchiness of the topping is divine. The balance of the sweet/bitter fruit is perfect. I used cooking apples and it worked amazingly. Really quick and easy to make too. I will be making this again and again I'm certain. Nice one Ray!

treetophouse's picture

I love crumble, but often mine turns out a little on the stodgy side. So this was perfect! A colleague had brought in some apples from his tree at home, and I had mixed berries in the freezer - the elements all ready for this delicious dessert. Pre-toasting the topping really works. And the filling benefits from the decreased cooking time too as it doesn't go as mushy.

misty5's picture

Delicious! Had it with custard but it definately should be eaten with ice-cream. Custard spoils the crunchiness of the topping.