Apple & blackberry crumble

Apple & blackberry crumble

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(107 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal395
  • fat19g
  • saturates12g
  • carbs56g
  • sugars33g
  • fibre3g
  • protein4g
  • salt0.02g
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Ingredients

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 apple
  • 30g unsalted butter
  • 30g demerara sugar
  • 115g blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • ¼ tsp ground cinnamon
  • vanilla ice cream, to serve

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

Method

  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.

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Comments (121)

victoria_sponge's picture
5

Amazing. I got my sugars the wrong way around and it didn't matter: it still worked a treat and tasted fantastic. I added some honey to the fruit mixture and that worked out really well, too.

I agree that 12 minutees is enough for baking the crumble. I made a gigantic crumble with so much topping that it needed to be done in three batches, so I only overdid the first.

Lovely! We'll be doing this again.

flattie's picture
5

Really tasty and very easy. We have a large surplus of blackberries in our garden and this recipe was a good first step in using them.

coolruth's picture
5

A really yummy crumble! I made this with 415g apple (had no blackberries) and sprinkled cinnamon on both the apple and crumble mix. It would have helped if I'd greased the baking tin as I had a bit of fight to get it out (I won)! I'd definitely make this again.

sam_khanom's picture
5

Perfect and even more delicious with Cornish ice cream!

lizleicester's picture
4

Tasty and nice but thought it wasn't worth doing the crumble separately and would leave out most of the butter in the fruit compote because it was odd having "fattiness" in the fruit.

lizleicester's picture
4

Tasty and nice but thought it was fussy doing the crumble separately and

delilahtwinkle's picture

Ab Fab, I too cooked my fruits for longer. Best crumble I have ever made. Yum yum.

Cadburymisshape's picture
5

Used this recipe to do a rhubarb crumble and it was the best one I've ever made! :o) Normally find it goes stodgy because of the liquid in the rhubarb and I guess I must over work the crumble too? But doing it separately was brilliant! Will always do this in future!

blindtony's picture
5

A great recipe! Will never make crumble any other way now! My only negative would be that it's not enough for 4 people!! Unless they have appetites of sparrows that is!!! But a great dessert - just double the ingredients!!

ebbybow's picture

The crumble needs a little less sugar and butter say 52g to 120g of flour and add the sugar after the rubbing-in of the butter with the flour.

joss87's picture
5

This was lovely! Made this for my bf and housemate and they gobbled it up. I took the advice of others and left the apples to sofen for a little longer than suggested which worked well. I made twice the amount of crumble as it's my fav bit and this covered the mixture well. Served with custard and ice cream - yum!

mssupa's picture
5

Superb! Baking the topping separately really works. Won't make it any other way now.

winnann's picture
5

Mmm! Lovely crispy crumble and soft sweet fruit. No more soggy crumbles here. 10 minutes cooking enough even for our ancient oven. Made extra for the freezer.

grimmeruk's picture

I like the sound of this because I can make the 2 mixes seperately the night before and then combine them the next day to heat through for a sunday lunch dessert. Brilliant!!!

shalinivbhagat's picture
5

Delicious and so easy! Next time I will try adding some pears as well.

bruarno1's picture

i have plenty of apples in the garden ,went out with my little dog picking blackberries,made the crumble, served it with ice cream,it doesn't get any better, will make it again next week

kermie's picture
5

Fab recipe which I've made time and time again. Usually make the night before its needed and just sprinkle on the pre-cooked crumble before popping in oven. Also sprinkle some flaked almonds on top which gives a nice crunchy texture. What I like about this recipe is that there's no need to do a special shop as its all store cupboard ingredients ( I always have frozen raspberries/blackberries in freezer as they are invaluable when stuck for dessert recipe).Served with vanilla ice-cream, its amazing!!! Gets full marks every time!!!

Frantic Flapjack's picture
5

This was really very good. I will use this method for all my crumbles in the future. I doubled up as had more people to feed and did cook the filling a little bit longer than the recipe states but it doesn't need too much more as I think it would spoil the juicy texture of the apples. Definitely a keeper!

stephjeff's picture
5

Great recipe, have made twice now. Used a handful of oats in the crumble topping and stewed the apple for far longer than recommended the second time I made it. Not too sweet, a great autumn pud!!

voteforpedro's picture
5

So easy and delicious...made it two nights in a row!!!

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