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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    katrinaridout's picture
    katrinaridout
    2nd Jan, 2014
    5.05
    Followed recipe and it was simple, crunchy, delicious and the butter in the fruit is well worth the calories!! I have made this countless times and enhance the fruit with whatever gets left over from kids fruit snacks in their lunchbox - very versatile recipe. The crumble topping is what makes this pudding special. I wouldn't make crumble any other way now, even keeping a container of crumble mix in fridge and sprinkling over stewed fruit daily is quick and simple!
    suzannedbyrne
    1st Jan, 2014
    I made this for a dinner party......turned out really well. Used Braeburn apples as recommended. Doubled all the quantities and cooked the crumble the night before. Didn't need to add anything to thicken the sauce as it had a lovely consistency on its own. The fruit had a lovely bite, not mushy at all. Will definitely do it again.
    littleroy85
    28th Nov, 2013
    After years of using the same recipe for my crumble (which was always a success) i thought i would give this one a go. it was delicious. i did double the topping mixture as i do like a good covering!!! very very yummy..
    skesic's picture
    skesic
    10th Nov, 2013
    This is the finest crumble I have ever made. Actually, it's the finest crumble I have ever eaten too. The crunchiness of the topping is divine. The balance of the sweet/bitter fruit is perfect. I used cooking apples and it worked amazingly. Really quick and easy to make too. I will be making this again and again I'm certain. Nice one Ray!
    treetophouse
    8th Nov, 2013
    I love crumble, but often mine turns out a little on the stodgy side. So this was perfect! A colleague had brought in some apples from his tree at home, and I had mixed berries in the freezer - the elements all ready for this delicious dessert. Pre-toasting the topping really works. And the filling benefits from the decreased cooking time too as it doesn't go as mushy.
    misty5
    6th Nov, 2013
    Delicious! Had it with custard but it definately should be eaten with ice-cream. Custard spoils the crunchiness of the topping.
    aboogie
    29th Oct, 2013
    I THINK THE DISH IS GROOVEE NE1 AGREE??????????????????
    melpadge37
    22nd Oct, 2013
    5.05
    I made a little change to the recipe by using mixed summer fruits and apples instead of just blackberries and apples. I must say it tasted amazing and i'll definitely make it again. It was super easy to make too.
    manchpatel
    20th Oct, 2013
    omg. First time we made this it was amazing! Cooking the top first avoids soggy bottoms. Excellent tip, never heard that before. Sitting here with fat warm tummy now. thanks Raymond
    effie8181
    20th Oct, 2013
    Was delicious and so easy to make. Will never buy ready made again!

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