Apple and Blackberry Crumble

Apple and Blackberry Crumble


Wash, peel and chop the apples into small pieces. Stew the apple pieces for about 10 minutes on a low heat with a little water so they are soft but still in pieces. Add the lemon juice and nutmeg then set aside. For the topping rub together the butter, sugar and flour, in a large bowl, then add in the oats. Mix the blackberries into the apples and cover with the topping. Cook at 180 C / Gas mark 4 for about 30 minutes. Serve with crème fraiche or natural yoghurt.

In October I usually cook up about 20 apples then freeze them in batches. I also pick blackberries from hedges and freeze them in bags ready to make crumble during the winter months. Topping can be made and frozen, but is crispier when made fresh.



Serves 4 or more

  • 4 large cooking apples
  • 100g blackberries
  • ½ lemon’s juice
  • 1 tsp nutmeg
  • 125g butter
  • 125g sugar
  • 150g plain flour
  • 50g oats
Apple and Blackberry Crumble