Blackberry and apple crumble

crumble blackcurrant and apple_71658Serves: 8
Prep and cook time: 1 h 30 min
Cooking skill: easy


For the filling:

  • 1 kg | 35 oz British Bramley apples, peeled, cored, and diced
  • 300 g | 11 oz British blackberries
  • 3 tbsp Silver Spoon caster sugar
  • 3 tbsp sloe gin, or water
  • 1 tsp vanilla extract

For the crumble topping:

  • 225 g | 8 oz plain flour
  • 4 tbsp Silver Spoon caster sugar
  • 1 pinch salt
  • 1 tsp ground cinnamon
  • 140 g | 5 oz unsalted butter, cold 
  • and cubed


  1. For the filling: Preheat oven to 180°C (160° fan) | 350°F | gas 4.
  2. Combine everything for filling in a large saucepan. Cover and cook over a medium heat, stirring from time to time, until fruit is soft, 15-20 minutes. Take off heat.
  3. For the topping: Combine flour, sugar, salt, and cinnamon in a food processor. Pulse a few times to mix.
  4. Add butter and pulse until mixture resembles rough breadcrumbs; it should retain some texture.
  5. Spoon fruit filling into a rectangular baking dish, topping with crumble mixture.
  6. Bake until golden-brown and crisp on top, 30-40 minutes. Remove from oven and let stand for at least 10 minutes before serving.

Did you know...

Experts recommend 40% of our diet should be made up of fruits and vegetables- this is the same as 7 portions per day.

Become a Back British Farming supporter

Sign up to receive our monthly Back British Farming newsletter packed with seasonal recipes, news from our army of food producers, as well as plenty of easy ways you can show your support and take actions to support British food and farming.

By signing up to our Back British Farming newsletter you consent to us keeping you up to date with the news through our monthly e-newsletter Privacy notice: The NFU is the Data Controller and will process and use all personal data supplied in accordance with our privacy policy.

Share this story:

Related categories: Cakes and bakes Desserts Recipes

Last edited: 11 February 2020 at 12:01

Have your say

Be the first to comment