Blackberry and apple crumble
- Published: 19 Oct 18
- Updated: 26 May 25
Nothing is more British than crumble and with its fruity, biscuity aroma, crunchy topping and juicy filling, its place in our culinary hall of fame is undisputed. British cookery doyenne Debbie Major offers her definitive recipe.
Take this comforting classic to the next level with our apple and blackberry frangipane crumble.
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Serves 6-8 -
Hands-on time 20 min, oven time 45 min, plus resting
Before you start
A big pinch of ground cinnamon in the crumble topping will add a subtle warmth of spice – perfect for the autumnal flavours of the apple.
You can make the crumble topping in a food processor instead of using your fingers – just push the pulse button a few times and it’ll come together.
A few bigger lumps of butter in the crumble mixture is a good thing – it’ll create more texture once baked.
Using a combination of cooking and eating apples provides the perfect balance of sweetness and tartness – so it’s well worth getting both.
Cornflour helps thicken the juices that come out of the fruit as they cook, creating a thicker sauce rather than something that’s very liquid.
Tossing fruit with sugar – a process called maceration – is a way to intensify the flavour of the fruit and add sweetness. Try it anytime you’re serving fresh fruit – around 1 tbsp per 200g of fruit is all you need. Toss together, then set aside for 5 minutes.
Nutrition
- Calories
- 441kcals
- Fat
- 16.4g (10g saturated)
- Protein
- 4.1g
- Carbohydrates
- 66.7g (42.7g sugars)
- Fibre
- 4.1g
- Salt
- 0.5g
delicious. tips
Watch how to make blackberry and apple crumble with our video:
This video was made for us by our friends at Fisher & Paykel, using their home appliances.
Bake the crumble a day ahead, cool completely, cover and chill. Bring to room temperature for an hour, then warm through in a hot oven.