A cosy British pudding of caramelised apples and juicy blackberries under a light, buttery crumble — best served warm with a scoop of vanilla ice cream.
Few puddings beat a proper apple and blackberry crumble — soft, spiced fruit under a buttery, golden topping, best served with a melting scoop of vanilla ice cream. Baking the crumble separately first is a clever trick for an extra-crisp finish.
Prep 20 min
Cook 25 min
Total 45 min
Easy
- 120g Plain Flour
- 60g Caster Sugar
- 300g Braeburn Apples
- 30g Butter
- 30g Demerara Sugar
- 120g Blackberries
- ¼ teaspoon Cinnamon
- to serve Ice Cream
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PuddingVideo
Preparation
- Heat the oven to 190C/170C fan/gas 5. Tip the flour and caster sugar into a large bowl, add the butter, and rub it in with your fingertips to a light breadcrumb texture — don't overwork it or the crumble will turn heavy.
- Spread the mixture evenly over a baking sheet and bake for 15 minutes, or until lightly coloured.
- Meanwhile, peel, core and cut the apples into 2cm dice. Melt the butter and demerara sugar together in a medium saucepan over medium heat and cook for 3 minutes until it turns a light caramel.
- Stir in the apples and cook for 3 minutes, then add the blackberries and cinnamon and cook for 3 minutes more.
- Cover, take off the heat and leave for 2–3 minutes to finish cooking in the pan's warmth.
- Spoon the warm fruit into an ovenproof gratin dish, scatter over the crumble, and reheat in the oven for 5–10 minutes. Serve with vanilla ice cream.
Tips from the ZestyPlate Kitchen
- Rub the butter in lightly and stop at coarse breadcrumbs — overworking makes a dense, heavy topping.
- Pre-baking the crumble on a tray guarantees it stays crisp rather than going soggy on the fruit.
- Don't overcook the apples on the stove; a little bite means they won't collapse to mush in the oven.
- A pinch of cinnamon and a handful of demerara add warmth and a lovely crunch.
Frequently Asked Questions
Yes — add them straight from frozen; they may release a little more juice, which is no problem in a crumble.
A firm eating apple like Braeburn holds its shape. Bramley cooking apples collapse into a softer, tarter purée.
Yes — prepare the fruit and crumble separately and assemble just before the final bake to keep the topping crisp.
