Apple & blackberry crumble

Apple & blackberry crumble

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(118 ratings)

Prep: 10 mins Cook: 25 mins


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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    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



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

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



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


    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 (125)

    Lisa64's picture

    Love how thick and chunky the topping came from pre-baking - just my type of crumble! Reckon it could've done with about twenty percent more apple though than recommended.

    lynpybus's picture

    This is just the best crumble. Having made it a couple of times I then draw up my own ideas. Last time I added 2/3 flour and 1/3 coconut flour the flavour was very tasty.Next time I will be adding seeds and nuts.

    wigwam1207's picture

    This was really delicious. Made with a frozen forest fruit mix instead of fresh blackberries and added a handful of blitzed pecans to the crumble mix.

    chapelapple's picture

    Fantastic! My first attempt at crumble and I was really impressed. Following the previous comments I doubled the apple quantity, halved the sugar amount in the compote, and I only had 60 grams of blackberries but it didn't make any difference, it came out great. I'll be making this again soon.

    abbykelly's picture

    This was delicious but very wet, perhaps because I used frozen blackberries. The topping was delicious - will definitely pre-bake again but found it hard to crush it up and sprinkle so ended up putting it in a food bag and smashing it with a rolling pin!

    lizleicester's picture

    Doubled the quantities and used the fruit I had which turned out to be 600g windfall apples, 200g blackberries and 100g redcurrants (which have given a lovely colour). Careful with pre-cooking the crumble, it cooks and colours really quickly but the end result is delicious.

    magicmushroom's picture

    I only used the recipe for the crumble topping part - I've made crumble before but never pre-baked it. And I'm converted! It's so crunchy and lovely, a fantastic result.
    Next time I will use a little less sugar, I have a sweet tooth but this is VERY sweet.
    I will also add some chopped nuts as others suggested, pumpkin seeds would also be lovely.

    lnfarrow's picture

    Having never made a crumble before, I made this and it was so easy and went down a treat!!! I added a handful a blended pecans to the crumble mix which added to the flavour brilliantly!! There is no doubt that I will be making this dish again :-)

    LuluLolly's picture

    Delicious, but one star taken off because the topping is a little too sweet, and I also had to double the quantities because only 2 apples (300g) and just over half a 200g tray of blackberries seemed on the stingy side for 4 people. Maybe we're just greedy! I also replaced 1/3 flour with oats as I like the texture of oats in a crumble topping.

    mitchity40's picture

    Seriously, just just make it...its blooming delicious! Next time I ll use less sugar as it's quite sweet....and trust me their will definitely be a next time!

    Olly Tooting's picture

    Great recipe! The pre-baking of the crumble is a great tip. Only thing I would do differently is cook the apples for a little bit longer in the pan as you only warm them up in the oven. Give it a go!

    Tracey Benstead's picture

    Fantastic recipe. Fruit perfectly cooked, still had crunch.
    Topping lovely and crunchy, not stodgy at all.
    The only thing I would do differently next time is to put less sugar in the crumble. But this is just personal taste.

    amymadge's picture

    Simple and easy to make with a great result. Went down well with all the family!

    Balina's picture

    I loved it, my husband found it a bit too sweet though... Cooked the fruit longer as they where too crunchy. Nice recipe all in all and good tip to pre bake the crumble, will make again.

    laylajaynehay's picture

    Best crumble recipe ever! I use blueberries mostly instead of blackberries but you can put all sorts in this and it would be lovely.

    comfortfood's picture

    Simply gorgeous! Won't ever make a crumble in any other way. Fruit holds its shape and the delicious topping tastes like shortbread. A very comforting but luxurious tasting crumble. Made this from blackberries, apples and pears from my own orchard so tasted all the more sweeter.

    warvik's picture

    Absolutely brilliant!

    melpadge37's picture

    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


    Questions (2)

    EmFairy's picture

    Love this recipe! Would just like to know how you transfer the topping to the fruit as my topping comes out as one rectangular piece and I have to break it up to go on top which looks messy!

    keelz2010's picture

    Try baking only a thin layer, and giving the tray a stir around half way through baking with a fork to break it up and help bake evenly.

    Tips (6)

    Mrpickers's picture

    With regards to those saying it's too sweet, that may well be true, but if you're using more bitter apples, like Bramleys, stick to the recipe and you'll be just fine.
    I was going to do just that when I came across a wild apple tree while picking my blackberries. The apples weren't really ripe yet, so they were as tart as cooking apples, and my crumble tasted great.
    However, take my comment with a pinch of salt (not literally), as for the crumble part I had to do a gluten free recipe (à la Victoria Glass). Still prebaked like in this recipe, and I'm never going back!

    mrpblenkinsop's picture

    Sophie Shah

    Sprinkle broken hazelnuts on top of the crumble before baking so that it has a nice crunch to it.

    sTeamTraen's picture

    If you prepare the fruit and the crumble mixture at more or less the same time, you can save yourself the final baking stage. Just spoon the fruit into a bowl and sprinkle the crumble on top.

    keiblob's picture

    I added mixed chopped nuts into the baked crumble before topping the fruit and the final bake, it was delicious!

    manamana's picture

    We substituted light brown soft sugar for both the caster in the topping and demerara in the filling and found the taste sublime!

    777zoe777's picture

    I think that you could put around 100 more grams of blackberries. Apart from that it was delicious!