Apple & blackberry crumble

Apple & blackberry crumble

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(95 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

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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
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.

aboogie's picture


melpadge37's picture
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I made a little change to the recipe by using mixed summer fruits and apples instead of just blackberries and apples. I must say it tasted amazing and i'll definitely make it again. It was super easy to make too.

manchpatel's picture

omg. First time we made this it was amazing! Cooking the top first avoids soggy bottoms. Excellent tip, never heard that before.

Sitting here with fat warm tummy now. thanks Raymond

effie8181's picture

Was delicious and so easy to make. Will never buy ready made again!

lakelandlady's picture

This is lovely but I also added a couple of teaspoons of Cornflour as I don't like my crumble too runny and the Cornflour thickens the sauce.

hazmonster's picture

really nice got to eat it again and again

manamana's picture

Just made this at home - it's absolutely fantastic! Had never made a crumble before in my life - this one is just delightful. The filling is just right, just the right amount of sweetness, right ratio of fruit to crumble. We had trouble trying not to eat the crumble topping once it came out of the oven though :)

HippyOwl's picture

I tried this recipe last week, using blackberries from the lane nearby. It turned out to be delicious and not as difficult as I thought it would be. Will definitely be making it again.

vix-stix's picture

Such a great way to make a crumble, especially for beginners. I made an apple & blueberry crumble and it went down a treat. Will be making an apple & pear crumble next, there will be no end to my crumbling from now on!

HB's picture
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A delicious crumble! It was a great recipe for a dinner party as I made everything beforehand then just spooned into dish and warmed in oven. A lovely crunchy and light crumble and the filling is heavenly!

jillybonbon's picture
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Absolutely fantastic, I will always make my crumbles using this method from now on. I found the crumble a little sweet so will reduce the sugar next time and it only really made enough for three servings. The filling was delicious, now I have the method I will experiment with different fruits and maybe add oats or nuts to the crumble. A really light textured crumble, delicious!

Bentleybird's picture

I will always cook fruit this way now it was amazing, used my own crumble and cooked it as usual tho

VRusso's picture
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So delicious, I'm never making crumble any other way again!! I did half again to make sure there was enough, I also substituted about half of the flour for oats and added a pinch of salt to the crumble mixture. Was dubious about cooking it separately, but yum - it really makes a difference.

I added about 100g more blackberries and added some cornflour to the apple when it was cooking as I like my fruit sauce a bit thickened. I'd run out of demerera so used half dark brown sugar and half golden caster. I've had to cover it to make sure my husband and I don't eat it all! Amazing and so easy.




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