Apple and blackberry crumble squares

Like the best-ever fruit crumble in a cuttable, transportable bar. What’s not to love?

Gloucestershire floods

Apple and blackberry crumble squares


Makes about 15 squares


  • 2 medium cooking apples (about 550-600g whole weight), peeled, cored & diced
  • 150g blackberries
  • 2-3 tbsp granulated sugar, to taste
  • 100ml water
  • 200g butter, softened
  • 200g light brown sugar
  • 200g self raising flour
  • 1 tsp bicarbonate of soda
  • 150g porridge oats

You also need a 20×30 cm tin, about 2cm deep, greased & lined with baking paper.


Preheat the oven to 200°C/180°C fan/gas 6. Add the apple, blackberries, sugar and water to a medium pan. Cover and simmer gently until soft – about 8-10 minutes. Set aside. Whizz together the butter and sugar in a food processor until creamed. Add the flour and bicarbonate of soda and pulse until combined; the mixture will be quite crumbly. Lastly, add the oats and pulse again until mixed.

Tip about two thirds of the crumble mix into the prepared tin and press down well with the back of a spoon. Spread the fruit all over the base evenly. Sprinkle over the remaining crumble mixture then bake for 25 minutes until the top is crisp and golden. Remove from the oven and allow to cool completely in the tin before cutting into squares.

By Genevieve Taylor


Genevieve is a food writer and stylist. Her new book How to Eat Outside is available to order now.