Apple and blackberry crumble
Make our crunchy blackberry and apple crumble recipe. This classic pudding is an easy autumnal dessert the whole family will love, ready in an hour
Blackberry crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 675g blackberriesstalks and leaves removed
- 3 tbsp cornflour
- 150g soft light brown sugar
- ½ lemonjuiced
- 2 bay leaves(optional)
Crumble topping
- 350g plain flour
- 50g demerara sugar
- 50g soft light brown sugar
- 175g cold salted buttercubed
Nutrition: per serving
- kcal659
- fat25.1g
- saturates15.5g
- carbs97.7g
- sugars46.5g
- fibre7g
- protein7.1g
- salt0.6g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the blackberries, cornflour, sugar and lemon juice into a 25cm round ovenproof dish. Mix a few times to dissolve the cornflour and coat the berries. Add the bay leaves, if using.
step 2
Put the crumble topping ingredients into a bowl and rub together using your fingertips, pressing the butter into the dry ingredients to get a chunky rubble. Scatter over the top of the berries and spread to cover. Bake for 40-45 mins or until the top is crisp and lightly golden and the berry juices are bubbling around the edges. Leave to cool slightly for 10 mins before serving.
