Description
A delightful and easy autumnal crumble celebrating the harvest. This recipe features a balanced filling of tart apples and sweet blackberries, topped with a crunchy, nutty crumble made from wholemeal flour, ground almonds, and oats. Perfectly suited for busy weeknights or special gatherings, it’s a comforting, family-friendly dessert.
Ingredients
For the Filling:
3 large cooking apples (about 600g), peeled, cored, and sliced
2 large eating apples (about 300g), peeled, cored, and sliced
300g fresh or frozen blackberries
2 tbsp granulated sugar (adjust to taste)
1 tbsp lemon juice
1 tsp orange zest
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
For the Crumble Topping:
150g wholemeal flour
75g ground almonds
75g porridge oats
100g unsalted butter, chilled and cubed
50g mixed seeds (e.g., pumpkin, sunflower)
50g demerara sugar
Instructions
Preheat your oven to 190°C (375°F / Gas Mark 5).
Prepare the fruit filling: In a large bowl, combine the sliced cooking and eating apples with the blackberries. Add the granulated sugar, lemon juice, orange zest, cinnamon, and nutmeg. Toss gently to coat the fruit evenly. Pour the fruit mixture into a 2-liter ovenproof dish.
Prepare the crumble topping: In a separate bowl, mix together the wholemeal flour, ground almonds, and porridge oats. Add the chilled cubed butter. Using your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
Stir in the mixed seeds and demerara sugar.
Sprinkle the crumble topping evenly over the fruit mixture in the dish.
Bake for 25-30 minutes, or until the topping is golden brown and the fruit filling is bubbling.
Let the crumble cool for at least 10-15 minutes before serving to allow the fruit to settle.
Notes
For a richer topping, you can add a tablespoon of muscovado sugar along with the demerara sugar.
If using frozen blackberries, do not defrost them before adding to the filling.
Serve warm with homemade custard, vanilla ice cream, or double cream.
- Prep Time: 30
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/6th of crumble
- Calories: 450
- Sugar: 35g
- Sodium: 90mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 30mg