The Food Gene
Blackberry & Apple Crumble
Jammy autumn fruit under a crunchy, buttery oat topping.
- Prep
- 20 mins
- Cook
- 40 mins
- Serves
- 6
- Level
- Beginner
Ingredients
Fruit
- 4 Bramley or eating apples, peeled and sliced
- 200 g blackberries
- 50 g caster sugar
Crumble
- 150 g plain flour
- A pinch of salt
- 100 g cold butter, cubed
- 75 g demerara sugar
- 50 g rolled oats
Method
- Heat the oven. Heat the oven to 190°C (170°C fan).
- Prepare the fruit. Toss the apples and blackberries with the sugar in a baking dish about 20 × 25 cm.
- Make the crumble. Rub the butter into the flour and salt, then stir in the sugar and oats.
- Bake. Scatter the crumble over the fruit and bake for 40 minutes until golden and bubbling. (40:00)
Chef’s tip
Squeeze a few handfuls of the crumble together to make bigger crunchy clumps.
Storage
Keeps 2 days in the fridge. Freeze unbaked for up to 3 months.
Swap it
Use plums or rhubarb.
Nutrition
| Nutrient | Per serving |
|---|---|
| Energy | 376 kcal 1,573 kJ |
| Fat | 14.9 g |
| of which saturates | 8.9 g |
| Carbohydrate | 54 g |
| of which sugars | 31.5 g |
| Fibre | 4.9 g |
| Protein | 4.1 g |
| Salt | 0.34 g |