Apple & blackberry crumble

Apple & blackberry crumble

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(124 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 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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    coasterstep
    7th Aug, 2017
    5.05
    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.
    Elmoish
    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!
    joanna67
    14th Dec, 2016
    Best crumble and so easy! Made with dairy free butter/spread for a vegan :-)
    Lisa64
    24th Oct, 2016
    3.8
    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
    8th Oct, 2016
    5.05
    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
    3rd Oct, 2016
    5.05
    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
    24th Sep, 2016
    5.05
    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
    16th Mar, 2016
    3.8
    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
    14th Nov, 2015
    4.05
    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
    26th Oct, 2015
    5.05
    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.

    Pages

    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.
    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!
    manamana
    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!