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  • Writer's pictureLilac Mills

Blackberry and Apple Crumble

This will feed six with custard or cream, more if you serve it with a dollop of ice cream.

Reminder and disclaimer – I’m not a particularly good cook, so follow this recipe with a degree of caution and a lot of common sense. Good luck! If your dish turns out great, then I’ll take all the credit. If not… well, you were warned!


for the filling:

300g apples., peeled, cored and dived into chunks - I used windfalls from my garden, so I have no idea what variety they were, so use what you have to hand

150g blackberries

30g - butter, unsalted, nach

30g - sugar - you can use brown or caster (I used brown because it goes all caramelly)

for the topping:

240g plain flour

120g - sugar

120g unsalted butter


for the filling:

  1. melt the butter and sugar together

  2. add the apples and cook until they soften a bit (3 mins ish)

  3. add the blackberries and cook for another 3 mins

  4. remove form ehat and set aside

for the topping:

  1. Heat your oven to gas mark 5 or 190C

  2. put flour and sugar in a bowl and rub in the butter until you have a course breadcrumb texture

  3. Spread the mixture over a baking sheet and pop in the oven for 5 mins

And finally, place the filling in a dish, cover with the topping and return to the oven for a further 10 minutes, then serve.

The idea of doing it this way, is so that you can prepare it ahead of time and combine the two parts when you're ready to eat them. You can also freeze them separately.

Next time, I would make individual crumbles rather than one large one, because when you spoon a large one out into a smaller dish, the crumble tends to get mixed up with the filling, and I'm a fussy so-and-so and I like to keep mine seperate.

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