Blackberry and apple crumble

Defrost those summer blackberries, get hold of some of those bramley apples… Make a cracking crumble.


100g plain flour

40g caster sugar (for the crumble)

40g unsalted butter at room temperature, cut into pieces (for the crumble)

250-300g Bramley apples

25-30g unsalted butter

30g demerara sugar

115-120g blackberries



1. First pre-heat the oven to 190C/Gas mark 5.  To make the crumble, place the butter (40g), sugar (40g) and flour into a bowl and rub together until it resembles breadcrumbs. Lay flat onto a baking tray, lined with greaseproof paper and bake for around 12-15 minutes in the oven.

2. Peel, core and dice the apples and place into a suitable baking dish.  Add the blackberries and coat with the demerara sugar and the butter, cut into chunks.  Coat the top of the dish with the breadcrumbs.

3.  Bake the mixture for approximately 10-15 minutes, or until the apple is soft and the top is a lovely golden brown.

Serve with lashings of cream, or ice cream.

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