Apple and blackcurrant crumble

Apple and blackcurrant crumble_65260Serves: 8
Preparation time: 15 mins
Cooking time: 40 mins



  • 2 Bramley apples, peeled, cored & cut into 3cm chunks
  • 3 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 170g blackcurrants (fresh or frozen)


  • 125g plain flour
  • 50g porridge oats
  • 50g light brown soft sugar
  • 100g unsalted butter, chilled, cut into cubes
  • 50g chopped nuts of your choice
  • pinch vanilla powder (optional)
  • 1 tbsp demerara sugar
  • Vanilla ice cream or custard to serve


  1. Preheat the oven to 200°C, gas mark 6. Toss the apples with the sugar, lemon juice and a pinch of salt.
  2. Stir through the blackcurrants, then scatter in an ovenproof dish (approximately 1 litre in volume) or individual ramekins.
  3. For the crumble, mix the flour, oats, sugar and a pinch of salt in a separate bowl. Using your fingers, rub in the butter until the mixture resembles breadcrumbs with a few bigger chunks. Stir through the nuts and vanilla powder (if using)
  4. Flatten out the fruit as much as possible using the back of a spoon, then scatter the crumble on top.
  5. Sprinkle over the demerara sugar and bake until golden – 40 minutes for a large crumble or 25-30 minutes if using ramekins.
  6. Allow to cool for at least 10 minutes before serving, with lashings of double cream, ice cream or custard, if liked.

Recipe courtesy of The Blackcurrant Foundation.

Related categories: Desserts Fruit Recipes

Last edited: 28 May 2019 at 10:03

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