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Apple Crumble

Course desserts
Cuisine British
Keyword apple and blackberry, apple and blackberry crumble, crumble
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 people

Ingredients

Crumble

  • 120 g Plain Flour
  • 60 g Golden Caster Sugar
  • 60 g Unsalted Butter Room Temperature
  • 50 g Porridge Oats

Filling

  • 450 g Bramley Apples peeled and cubed, about 4 apples
  • 50 g Golden Caster Sugar
  • 150 g Blackberries
  • 30 g Unsalted Butter
  • ¼ tsp Ground Cinnamon

Instructions

  • Heat oven to 190C/170C fan/gas 5. Tip the plain flour and golden caster sugar into a large bowl.
  • Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Then add the porridge oats and fold in.
  • Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
  • Meanwhile, for the compote, peel, core and cut the bramley apples into 2cm dice.
  • Put 30g unsalted butter and the golden caster sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
  • Stir in the apples and cook for 3 mins. Add the blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
  • Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan. Add the fruit compote to an oven proof dish.
  • Sprinkle the crumble mixture on top of the warm fruit then put in the oven for 15 mins.