Apple & blackberry crumble in an oval dish

Apple & blackberry crumble

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(191 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
      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

      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 120g plain flour and 60g caster sugar into a large bowl.

    2. Add 60g unsalted 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.

    3. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

    4. Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.

    5. Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.

    6. Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.

    7. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

    8. 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, questions and tips

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    soundmangt4
    14th Sep, 2019
    5.05
    Perfection!
    Rhia Brown's picture
    Rhia Brown
    1st Sep, 2019
    5.05
    Quick, easy and VERY tasty...loved this recipe thank you (May need to invest in a apple peeler)
    loumills
    19th Aug, 2019
    5.05
    Fantastic recipe- absolutely delicious!
    JB269
    18th Jul, 2019
    5.05
    Great recipe. I have made countless times and used different variations including pears and raspberries. I usually increase the quantities for the crumble topping, but this is just personal preference.
    Foodie600
    25th Jun, 2019
    5.05
    OMG this recipe is SO good! Rich, buttery goodness combined with lightly spiced fruit I love how crunchy the topping is when prepared this way. I've actually made this a few times now. The only apple & blackberry crumble recipe I'll ever need.
    Tim Lewis's picture
    Tim Lewis
    20th May, 2019
    5.05
    Made this tonight, tweaked the crumble recipe a little - added porridge oats and used less flour. Will definitely make all of my crumble recipes like this from now on. Used defrosted blackberries and drained most of the liquid before I added them to the pan. Cooked the fruit a little less than the recipe recommended too - to leave them with a little more bite. Overall, a brilliant recipe and so easy to do.
    clairepugh
    10th Feb, 2019
    5.05
    Made this for a dinner party as one of the guests has to avoid gluten, therefore I served the 2 parts separately and people helped themselves to whatever they wanted. I made it in advance then heated the crumble back up in the oven and the fruit in the saucepan before serving. Served with the cardamon custard which is also on this site somewhere - it was all delicious. I did add some oats to the crumble to give it a bit more crunch but will definitely make it again.
    reneeflet
    31st Oct, 2018
    3.05
    My husband attempted this recipe as he loves crumble! Now he is not a cook but I do know he followed the recipe completely and the fruit was too dry when cooked & the crumble was powdery, not crumble at all. When I tasted his efforts my assessment was there wasn't enough butter in the crumble mix, despite the ingredients being followed ..... Very disappointing.
    mmehta101
    6th Oct, 2018
    5.05
    This is simply one of my favorite crumble recipe. Salted butter works really well too!
    fairycake16
    23rd Sep, 2018
    5.05
    What a good idea to cook the crumble separately. This is a great recipe - easy and very tasty. The crumble stayed light and crumbly, no sticky, gluey lumps. Also, very easy to transport separately as crumble & compote then reassemble as I took it to my parents for dinner one evening. Converted - will only make crumble this way from now on.

    Pages

    Natalie G
    19th Aug, 2017
    I would like to make this in advance for my mother-in-law to take to her friend's (she won't be able to do it herself fresh). How long would you recommend re-heating it for from cold? Would you recommend tin foil during the re-heating to stop the pre-baked grumble from burning? Thank You
    goodfoodteam's picture
    goodfoodteam
    22nd Aug, 2017
    Thanks for your question. We would suggest making this to the end of step 2, keeping the crumble and compote separate. When it comes to assembly and cooking, you'll need to cook it a bit longer especially if the compote is cold (it's best if it's not fridge cold when you cook it), 20 mins should be fine. If the top starts to look too brown, cover it loosely with foil.
    jarrestr
    16th Dec, 2016
    When do you freeze this? After it is cooked or before?
    goodfoodteam's picture
    goodfoodteam
    20th Dec, 2016
    Thanks for your question. You can freeze it before the reheating stage or afterwards if you find you have leftovers.
    EmFairy
    10th Jul, 2014
    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
    21st Sep, 2015
    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.
    fairycake16
    23rd Sep, 2018
    5.05
    I cooked double the amount and even then it was only 5 generous portions. OK, maybe we're greedy in my family :) but I would recommend doubling if you want it for 4+ people. Enjoy!
    macinnes48
    5th Oct, 2017
    5.05
    I used more apple and also raspberries instead of brambles. I also scattered a couple of tablespoons of flaked almonds over the top. Really good.
    bacon-n-egg
    4th Sep, 2017
    4.05
    for the topping I omitted some of the flour and used large porridge oats, flaked almonds, ground almonds and half sugar to demerara all to increase the chunky texture. I always use salted butter Increase the fruit I had freshly picked blackberries so used 500g and 4 large cooking apples. Doubled everything else. I chill the fruit base (stops the topping sinking in) before adding the baked topping and rebaked.
    avacadoskye
    4th Aug, 2017
    5.05
    make sure to put back in the oven before eating. It tasted even better warm!!
    Mrpickers
    11th Aug, 2016
    5.05
    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
    11th Oct, 2015
    Sophie Shah Sprinkle broken hazelnuts on top of the crumble before baking so that it has a nice crunch to it.
    sTeamTraen
    23rd Jul, 2014
    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
    16th Oct, 2013
    I added mixed chopped nuts into the baked crumble before topping the fruit and the final bake, it was delicious!
    BakingBentall
    5th Oct, 2013
    We substituted light brown soft sugar for both the caster in the topping and demerara in the filling and found the taste sublime!
    777zoe777
    20th Aug, 2013
    5.05
    I think that you could put around 100 more grams of blackberries. Apart from that it was delicious!
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