Apple & blackberry crumble

Apple & blackberry crumble

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(120 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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    8th Sep, 2014
    Beautiful. Making this VERY EASY pudding again tonight, we love it.
    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
    4th Sep, 2014
    Only made the crumble topping to go with some stewed rhubarb - wonderful! No soggy bit and the crumble tasted delicious.
    28th Aug, 2014
    Divine! Super easy to make, but I did cook the apples for longer as I prefer them a bit squishy! I used cooking apples from the garden as I didn't have any Braeburn and it was still delicious, will definitely make again.
    pennyclark's picture
    25th Aug, 2014
    Absolutely yum!!!!
    24th Aug, 2014
    Really great recipe... really easy and scored a 10/10 from the 4 hungry/hungover guys I made it for.... certainly be making it again whilst everything is in season : )
    22nd Aug, 2014
    Just made this with foraged blackberries and apples from our tree. The crumble was crunchier than I expected, more biscuit like to me however tasted fabulous. As already mentioned the shorter cooking time keeps the fruit slightly more intact too rather than mush. Very easy to make and cheap and tasty - perfect combo.
    8th Aug, 2014
    Utterly sublime - wow how good was that
    2nd Aug, 2014
    I made this using half white cane sugar and half golden cane sugar. I also used 1/3 oats to 2/3 flour. Its the best crumble I've made. The topping tastes like crumbled shortbread, I ate a few spoonfuls of just that as it was so good!
    27th Jul, 2014
    Fantastic apple crumble,,,,crumble is perfect! I have added flaked almonds too and it works great.


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