Blackberry and apple crumble

There were so many apples that I decided a blackberry and apple crumble was the right thing to dinner.

ImageI added a bit of crunch by using hazelnuts and demerara sugar to the crumble topping inspired by a Lucas Hollweg recipe for a plum crumble. In fact, the plum harvest has been very poor this year and there are very few British plums or damsons which is very sad.



4-5 large apples, peeled and sliced

300g blackberries

Tbsp caster sugar


Half tsp cinnamon

175g plain flour

Pinch of salt

150g butter

130g demerara sugar


1. Preheat oven to 175C fan

2. Place the sliced apples and blackberries in a dish and sprinkle with the tablespoonful of sugar.

3. Whizz up the hazelnuts in the food processor until nubbly and then add the rest of the ingredients. Whizz  again until the crumble comes together in small lumps. sprinkle over the top of the fruit, breaking up any big pieces.

4. Cook in a preheated oven for 30 mins until the top is golden and the fruit cooked.


Author: Kate Roxburgh

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