Apple & Blackberry Crumble



Originally uploaded by .•۫◦۪°•OhSoBoHo•۫◦۪°•

This is another one of those recipes that I have grown up on, and now I know why my Mum was always making Crumbles, dished up warm with custard or ice-cream (you can use cream too) they are so quick and easy to make, you really can’t go wrong. From making crumbles a lot, I have adapted this from my Mums original recipe but by adding in my own extras like oats in the crumble and softening the apples in a butterscotch sauce for extra flavour.


For the Crumble

150g / 1 cup plain flour

50g  / 1/4 cup sugar  preferably pure cane washed sugar

113g  / 1/2 cup (8 tbsp) cold butter/ magarine chopped into cubes                                                    

1/2 cup of oats

1 tbsp of golden brown sugar or confectioners sugar for sprinkling on the topping after baking

For the fruit filling

Approx 5 / 6 Braeburn or Granny Smiths / cooking apples, peeled, cored & quartered.  (  If using only apples use 6 / 7 )

1/2 punnet / (3oz)  of ripe whole blackberries

150g sugar

100ml of water

1/2 tspn cinnamon

60g unsalted butter

These measurements are enough for an 8 x 8 inch Pyrex dish .


Mixing bowl, 1 pyrex dish, a non-stick saucepan, peeler/slicer, wooden spoon and teaspoon for measuring and a wire rack


*Preheat the oven to 180°C / 350°F / Gas mark 4

For the fruit filling; Place the sugar and water in the saucepan and simmer over a medium heat for approx 10 mins until it becomes a toffee colour, stirring occasionally. Add the unsalted butter pieces slowly and stirring as you do so.

Lastly add the cinnamon.  Once the butter is completely melted in you will have a golden butterscotch sauce.

Add the apple pieces and let soften slightly in the sauce for approx 5 -8 mins stirring once or twice so as not to let the fruit stick to the pan  ( If you prefer more ‘bite’ to the apples reduce the time as they soften further  during the baking process of the crumble )  then spoon from the saucepan into your baking dish and tuck the blackberries here and there throughout.

For the crumble ; Sieve the flour into a bowl with the oats and rub in the butter / margarine with your fingertips until it resembles fine breadcrumbs. Add the sugar and mix.  (In a warm kitchen it is best to do the crumble mixture after the fruit preparation as you don’t want the butter to melt or soften too much before it goes in the oven)

Scatter the crumble mixture evenly over the fruit and bake for approx 30 mins until the topping is golden and the fruit is bubbling around the edges.  Sprinkle with golden brown sugar or confectioners sugar and let cool on a wire rack before serving with custard, vanilla ice-cream or cream

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