Apple & blackberry crumble in an oval dish

Apple & blackberry crumble

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(224 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 120g plain flour and 60g caster sugar into a large bowl.

    2. Add 60g unsalted 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.

    3. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

    4. Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.

    5. Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.

    6. Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.

    7. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

    8. 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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    15th Mar, 2020
    I used half flour and half porridge oats, it was fab!
    4th Feb, 2020
    Gorgeous and SO easy! I added a bit of Demerara sugar on top before putting in the oven for a bit of extra crunch. Super delicious and easy enough for any midweeek dessert for the Fam.
    James Neale
    27th Dec, 2019
    Super easy to make and absolutely delicious.
    14th Sep, 2019
    Rhia Brown's picture
    Rhia Brown
    1st Sep, 2019
    Quick, easy and VERY tasty...loved this recipe thank you (May need to invest in a apple peeler)
    19th Aug, 2019
    Fantastic recipe- absolutely delicious!
    18th Jul, 2019
    Great recipe. I have made countless times and used different variations including pears and raspberries. I usually increase the quantities for the crumble topping, but this is just personal preference.
    25th Jun, 2019
    OMG this recipe is SO good! Rich, buttery goodness combined with lightly spiced fruit I love how crunchy the topping is when prepared this way. I've actually made this a few times now. The only apple & blackberry crumble recipe I'll ever need.
    Tim Lewis's picture
    Tim Lewis
    20th May, 2019
    Made this tonight, tweaked the crumble recipe a little - added porridge oats and used less flour. Will definitely make all of my crumble recipes like this from now on. Used defrosted blackberries and drained most of the liquid before I added them to the pan. Cooked the fruit a little less than the recipe recommended too - to leave them with a little more bite. Overall, a brilliant recipe and so easy to do.
    10th Feb, 2019
    Made this for a dinner party as one of the guests has to avoid gluten, therefore I served the 2 parts separately and people helped themselves to whatever they wanted. I made it in advance then heated the crumble back up in the oven and the fruit in the saucepan before serving. Served with the cardamon custard which is also on this site somewhere - it was all delicious. I did add some oats to the crumble to give it a bit more crunch but will definitely make it again.


    Maria Furness's picture
    Maria Furness
    7th May, 2020
    I love the idea of cooking the crumble separately, but also freeze a large batch of the crumble topping. Is it possible to freeze the precooked crumble as in this recipe? Thanks?
    lulu_grimes's picture
    11th May, 2020
    Hello Maria, That sounds like a very good idea! The topping should freeze well and if you make sure it isn't frozen in clumps should be easy to use. Lulu
    22nd Feb, 2020
    Hi - was wondering if I could use raspberries instead of blackberries. Or would it be to sour tasting?
    Barney Good Food's picture
    Barney Good Food
    24th Feb, 2020
    Not in the slightest, raspberries would be wonderful and if it is a little sour just adjust it with an extra sprinkling of sugar. Thanks, Barney
    Natalie G
    19th Aug, 2017
    I would like to make this in advance for my mother-in-law to take to her friend's (she won't be able to do it herself fresh). How long would you recommend re-heating it for from cold? Would you recommend tin foil during the re-heating to stop the pre-baked grumble from burning? Thank You
    goodfoodteam's picture
    22nd Aug, 2017
    Thanks for your question. We would suggest making this to the end of step 2, keeping the crumble and compote separate. When it comes to assembly and cooking, you'll need to cook it a bit longer especially if the compote is cold (it's best if it's not fridge cold when you cook it), 20 mins should be fine. If the top starts to look too brown, cover it loosely with foil.
    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.
    23rd Sep, 2018
    I cooked double the amount and even then it was only 5 generous portions. OK, maybe we're greedy in my family :) but I would recommend doubling if you want it for 4+ people. Enjoy!
    5th Oct, 2017
    I used more apple and also raspberries instead of brambles. I also scattered a couple of tablespoons of flaked almonds over the top. Really good.
    4th Sep, 2017
    for the topping I omitted some of the flour and used large porridge oats, flaked almonds, ground almonds and half sugar to demerara all to increase the chunky texture. I always use salted butter Increase the fruit I had freshly picked blackberries so used 500g and 4 large cooking apples. Doubled everything else. I chill the fruit base (stops the topping sinking in) before adding the baked topping and rebaked.
    4th Aug, 2017
    make sure to put back in the oven before eating. It tasted even better warm!!
    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!
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