Apple & blackberry crumble

Apple & blackberry crumble

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(138 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, questions and tips

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    18th Oct, 2017
    I made this for my family a while back and they loved it! I found that I had to cook the apple for longer that suggested though as they were still very hard. I cooked the crumble on top of the compote as cooking it separately seemed a bit strange and it turned out fine. Left out the cinnamon and served with custard.
    9th Oct, 2017
    Stirred the crumble every 5 minutes which stopped it sticking together and made it much easier to sprinkle over the lovely fruit... Much less "heavy" than a traditional crumble but just as tasty.
    Seren star's picture
    Seren star
    1st Oct, 2017
    Looks nice but don't feel like baking but I have too I do love baking Tho
    Jane's kitchen
    22nd Sep, 2017
    It's that apple-surplus time of year again and I'm happy to say that, having found this recipe, I'm a crumble convert. What a deliciously crunchy topping. Like others, I doubled the quantity (just as well, we ate half of it before the combine/reheat stage, just testing it) and also added a handful of mixed nuts and seeds to the crumble mixture. Cooking the two elements separately is inspired. No going back for us. Might be eating a lot of crumbles from now on.
    4th Sep, 2017
    I doubled up as this was a stingy portion. On the fruit side I used 4 cooking apples and 500g of blackberries. This served 7. I also baked the topping but also put it on top and rebaked. It made a proper crunchy topping and no gluey texture. Very good recipe that'll use again but change the quantities.
    21st Aug, 2017
    This is a wonderful recipe and I use it all the time. Now I've started making my own variations - adding some raspberries and blueberries was fab and so was adding some apricots and some plums. It seems to work amazingly well with any fruit, just following the basic instructions. And the topping is superb.
    7th Aug, 2017
    Made this earlier without blackberries (could not find in shops or markets at the moment here in SW France ), added extra apple and was very nice. I then bought the nearest thing I could find to blackberries which is frozen red fruits which actually contains a few blackberries. This worked very well, quite juicy, really enjoyed it with some vanilla ice cream.
    27th Mar, 2017
    Made this yesterday and it was easily the best crumble I've ever had. I doubled all the quantities as it seemed a bit stingy and used raspberries instead of blackberries- delicious!
    14th Dec, 2016
    Best crumble and so easy! Made with dairy free butter/spread for a vegan :-)
    24th Oct, 2016
    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.


    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
    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.
    16th Dec, 2016
    When do you freeze this? After it is cooked or before?
    goodfoodteam's picture
    20th Dec, 2016
    Thanks for your question. You can freeze it before the reheating stage or afterwards if you find you have leftovers.
    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!
    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.
    5th Oct, 2017
    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.
    4th Sep, 2017
    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.
    4th Aug, 2017
    make sure to put back in the oven before eating. It tasted even better warm!!
    11th Aug, 2016
    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!
    11th Oct, 2015
    Sophie Shah Sprinkle broken hazelnuts on top of the crumble before baking so that it has a nice crunch to it.
    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.
    16th Oct, 2013
    I added mixed chopped nuts into the baked crumble before topping the fruit and the final bake, it was delicious!
    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!
    20th Aug, 2013
    I think that you could put around 100 more grams of blackberries. Apart from that it was delicious!