Blackberry and apple crumble

Gloucestershire floods

Easy apple and blackberry crumble


Enjoy the classic crumble flavour all over again with this timeless recipe.



  • 50g (2oz) butter
  • 50g (2oz) oats
  • 50g (2oz) plain white flour
  • 50g (2oz) caster sugar
  • 300g (11oz) cooking apples
  • 200g (7oz) blackberries, washed and drained
  • Cinnamon, ginger and allspice to taste


Peel, core and dice the apples. Arrange with the blackberries into the base of a medium-sized ovenproof dish. If you prefer a sweeter crumble, sprinkle the fruit with a little sugar. In a large bowl, using your fingertips, mix the sugar, oats, flour, spices and butter until it has the consistency of breadcrumbs. If it is too sticky, add a little more flour. Spread the topping over the fruit evenly, making sure all the fruit is covered. Bake at 180°C for about 45 mins, or until the topping is golden and the fruit is bubbling up. Serve hot with ice cream, custard or cream.


By Richard Aslan, food writer