VegBox Recipes

Apple & Blackberry Crumble

Apple and Blackberry crumble is a definitive autumn dessert. In this version, you save even more time by not peeling the apples or pre-cooking the fruit.


Serves 8

  • Filling
  • 2lb dessert apples
  • 500g+ fresh blackberries
  • 100g (ish) of sugar
  • Crumble
  • 200g plain flour
  • 100g butter (straight from the fridge
  • Extra 100g sugar


  1. Make the crumble topping:
    • If you have a food processor, put the flour and butter into the bowl and use the chopping blade to make the "breadcrumbs" - takes about 30 seconds

    • If you're doing it by hand, chop the butter into small cubes and add to the flour. Using your finger tips, rub the butter and flour until they resemble bread crumbs. Mix in the sugar.

  2. Wash the apples, cut them in half and remove the core. Then slice them and arrange them in the base of the crumble dish.

  3. Wash the blackberries thoroughly. Drain them well and then add to the crumble dish, on top of the apples.

  4. Sprinkle the sugar over the blackberries. There is no need to mix.

  5. Top with the crumble mixture, making sure the edges are sealed, so juice doesn't creep up during cooking and burn.

  6. Cook at 180 deg C for about 45 minutes, until the crumble is lightly browned.

Serve with fresh, natural yoghurt, cream, ice cream or custard.


Time From Cupboard-To-Table

About 1 hour.

Notes & Variations on Apple & Blackberry Crumble

If serving to fussy eaters (e.g. kids!), you might want to peel the apples and pre-cook the fruit.

Put the apples and blackberries into a saucepan with the sugar. Cover. Cook over a gentle heat for 20 minutes, until the apples are soft. Mash to break up the blackberries.

For those who don't like blackberry pips, push the fruit puree through a sieve before putting in the crumble dish.


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