Celebrate autumn with this apple & blackberry crumble, with jammy fruit under a golden, buttery oat topping. It’s an easy, comforting pudding to serve warm with custard or a scoop of vanilla ice cream
Prep:20 mins
Cook:40 mins
Serves 6
Ingredients
- 4 Bramley apples (about 800g), peeled, cored and cut into chunks
- 250g blackberries (fresh or frozen)
- 75g light brown soft sugar
- 1 tsp ground cinnamon
- 1 tbsp cornflour
- juice ½ lemon
- 175g plain flour
- 100g cold unsalted butter, cubed
- 75g demerara sugar
- 50g rolled oats
- pinch of fine sea salt
- custard or vanilla ice cream, to serve
Method
- Heat the oven to 190C/170C fan/gas 5. Put the apples in a pan with the brown sugar, cinnamon, lemon juice and 2 tbsp water. Cook over a medium heat for 5-6 mins until the apples just start to soften but still hold their shape.
- Take off the heat and stir in the cornflour and blackberries. Tip into a roughly 20 x 30cm ovenproof dish and spread out evenly.
- Put the flour and salt in a large bowl and rub in the butter with your fingertips until the mixture looks like rough breadcrumbs. Stir in the demerara sugar and oats. Squeeze a few handfuls together to make some larger clumps for extra crunch.
- Scatter the crumble evenly over the fruit without pressing it down. Bake for 35-40 mins until the topping is golden and the fruit is bubbling up at the edges.
- Leave to cool for 10 mins, then serve warm with custard or vanilla ice cream.
Nutrition per serving
- kcal430
- fat15g
- saturates9g
- carbs68g
- sugars38g
- fibre6g
- protein5g
- salt0.2g