Apple and Blackberry Crumble

Apple and Blackberry Crumble

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To serve 6 – 8
Preparation time – 15-20 minutes
Cooking Time – 30 – 40 minutes

A supreme classic crumble – only made better with really good custard.

Nutritional count per batch
Energy 470kcal/1974kj: Protein 5.1g; Carbohydrate 78.2g of which sugars 60.3g; Fat 17.2g of which saturates 10g; Cholesterol 41mg; Calcium 71mg; Fibre 7g; Sodium 128mg.


900 g/ 2 lb cooking apples 450 g/ 1 lb blackberries Squeeze of lemon juice (optional) 175 g/ 6 oz granulated sugar For the topping: 115 g/ 4 oz butter 115 g/ 4 oz wholemeal flour 50 g/ 2 oz fine or medium pinhead oatmeal 50 g/ 2 oz soft light brown sugar 1 little grated lemon rind (optional)


  1. Preheat the oven to 200’C/180’C Fan/ 400’F/ Gas 6.
  2. To make the crumble topping, rub the butter into the flour until the mixture resembles rough breadcrumbs.
  3. Add the oatmeal and brown sugar to the bowl and continue to rub in until the mixture begins to stick together, forming larger crumbs.
  4. Using a fork, mix in the grated lemon rind, if using.
  5. Peel, core and slice the apples into wedges.
  6. Put the apples, blackberries, lemon juice (if using), 30 ml/ 2 tbsp water and the sugar into a shallow ovenproof dish, about 2 litres/ 3 ½ pint capacity.
  7. Cover the fruit with the topping. Sprinkle with a little cold water.
  8. Bake in the oven for 15 minutes, then reduce the heat to 190’C/ 170’C Fan/ 375’F/ Gas 5 and cook for another 15-20 minutes until crunchy and brown on top.
  9. Serve hot.

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