My Sensational Apple & Blackberry Crumble Recipe


My Apple & Blackberry Crumble Recipe

Apple & blackberry crumble is an Autumnal classic! It’s one of my signature dishes, a family favourite – and can regularly be found on our dinner table after a Sunday roast. As soon as September begins, I have crumble on my mind – and it’s perfect for taking to family or friends’ homes too as you can prepare everything in advance, and simply put it in the oven to cook as soon as everyone’s ready for it. I’d argue that eating a crumble is so much more enjoyable if you’ve managed to grow your own fruit for it, or forage it – and right now – early September – our hedgerows are teeming with juicy blackberries perfect for bringing into the crumble.  Be sure to also check out my blog post about the best things to forage this month! 

Now, for me, the crumble to fruit ratio is a very important factor! I like to add a mix of seeds and nuts to my crumble, to really ensure it’s the star of the show. I sometimes cook my apple and blackberry mix in advance too, to ensure it’s perfectly soft; but to be honest if you’re in a rush time wise – you can skip this step. Anyway darlings, save this post and prepare to create the most delicious Blackberry and Apple crumble that you’ve ever tried!





Fruit mix

4 or 5 Apples (Cooking apples are best)

Blackberries –  a small bowls worth

Cinnamon – a tablespoon 

Brown Sugar – a tablespoon for the fruit mix


Sugar – I prefer to use brown – 80g from the crumble, white is fine though!

Oats – a tablespoon

Flour – 160g

Butter – must be cold – 225g

A mix of seeds and nuts such as almonds, sunflower and pumpkin seeds.







Preheat your oven to 175 degrees.

Peel and core your apples and cut them into small chunks; rinse your blackberries

(optional) Place your fruit in a saucepan with the sugar and spices and simmer for a few minutes to soften.

Meanwhile, make your crumble; I do mine in my Thermomix, adding *cold* butter and flour, but this can equally be done by hand. 

Pour the fruit into a medium oven dish, and scatter your crumble on top – adding the oats and seeds into the mixture by hand. You can add as much or as little as you like; I love to add in crushed hazelnuts, flaked almonds, oats and seeds a-plenty!

Bake for around 30 minutes until golden on top.

Serve hot with your choice of cream, custard or ice-cream!