Easy Apple and Blackberry Crumble Recipe
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 750 g Bramley Apples
- 300 g Blackberries
- 50 g Caster Sugar (or Granulated sugar)
- 1 tsp Cinnamon
- 125 g Plain Flour (All-purpose flour)
- 125 g Oats (rolled oats)
- 150 g Light Brown Sugar
- 125 g Butter (melted and cooled)
Method
- Preheat the oven to 180c (160 fan/ Gas 4/ 350F) and lightly butter a 1.5 - 2 litre baking dish.
- Place the plain flour, oats and light brown sugar in a large mixing bowl. Pour over the slightly cooled melted butter and stir until uneven crumbly clusters form. Set aside.
- Peel and core the Bramley apples and slice them fairly thinly. Place them into the ovenproof dish with the blackberries, caster sugar and cinnamon. Gently mix together.
- Scatter the oat crumble topping loosely over the fruit. Don't press it down.
- Bake for 45โ50 minutes until the topping is deep golden and the fruit is soft and bubbling around the edges. Leave to stand for 10โ15 minutes before serving with custard, cream or vanilla ice cream.