Apple & blackberry crumble

Apple & blackberry crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    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.
    8th Oct, 2016
    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.
    3rd Oct, 2016
    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.
    24th Sep, 2016
    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.
    16th Mar, 2016
    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!
    14th Nov, 2015
    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.
    26th Oct, 2015
    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.
    3rd Oct, 2015
    Having never made a crumble before, I made this and it was so easy and went down a treat!!! I added a handful a blended pecans to the crumble mix which added to the flavour brilliantly!! There is no doubt that I will be making this dish again :-)


    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.
    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!