Description
Apple and blackberry crumble is a comforting dessert with juicy fruit and a buttery, nutty topping. The combination of sweet apples, tart blackberries, oats, and hazelnuts makes it a timeless treat best served warm with custard, cream, or ice cream.
Ingredients
Topping:
200 g plain flour
140 g cold butter
110 g dark demerara sugar
30 g pinhead oatmeal
2 tbsp chopped hazelnuts
Filling:
3 medium eating apples, cored and chopped into 2 cm chunks
150 g blackberries (brambles)
1 tbsp dark demerara sugar
Instructions
- Preheat oven to 200ºC (400ºF).
- Place the apples in a saucepan with a splash of water. Cook over medium heat for 5 minutes until slightly softened.
- In a bowl, rub the butter into the flour and sugar until the mixture resembles breadcrumbs. Do not overwork it.
- Toast the oatmeal and chopped hazelnuts in a small pan for 2 minutes over medium heat, stirring to avoid burning.
- Pour the apples into a large ovenproof dish in an even layer.
- Scatter the blackberries over the apples, pressing down gently. Sprinkle with 1 tbsp demerara sugar.
- Spread the crumble mixture evenly on top of the fruit. Add the toasted oatmeal and hazelnuts.
- Bake for 20 minutes until the topping is golden brown.
- Serve warm with custard, cream, or ice cream.
Notes
- Swap hazelnuts for almonds, walnuts, or pecans.
- Use pears instead of apples for variation.
- Add cinnamon or nutmeg for extra warmth.
- Replace demerara sugar with light brown sugar if preferred.
- Make it gluten-free with gluten-free flour and oats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310 kcal
- Sugar: 20 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
