Apple & blackberry crumble

Apple & blackberry crumble

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(137 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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    Tracey Benstead
    18th Jan, 2015
    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
    6th Jan, 2015
    5.05
    Simple and easy to make with a great result. Went down well with all the family!
    Balina
    3rd Dec, 2014
    3.8
    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
    21st Oct, 2014
    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
    27th Sep, 2014
    5.05
    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
    23rd Sep, 2014
    5.05
    Absolutely brilliant!
    juliefegan
    12th Sep, 2014
    5.05
    Gorgeous
    melpadge37
    8th Sep, 2014
    5.05
    Beautiful. Making this VERY EASY pudding again tonight, we love it.
    hannahrook
    5th Sep, 2014
    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
    akarmikel
    4th Sep, 2014
    5.05
    Only made the crumble topping to go with some stewed rhubarb - wonderful! No soggy bit and the crumble tasted delicious.

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