← Back to Search Results
Blackberry and Apple Crumble Recipe-18437

Photo by: Joseph De Leo
Comments: 0


Everyone should know how to make a crumble: an old faithful and very difficult to get wrong. It delivers that lovely nursery feeling of a comforting inner spoonful. You can substitute any number of ingredients for the fruit filling, such as raspberries, rhubarb, black cherries, blueberries, apricots even a prune and Armagnac version if you’re feeling adventurous.

Yield: Serves 6


  • 1 cup of flour of your choice (I use spelt)
  • ½ cup of rolled oats
  • 1 stick of butter, plus 1 tablespoon for the fruit
  • ¼ cup of light brown sugar, plus 2 tablespoons for covering the fruit
  • 8oz of blackberries (fresh or frozen)
  • 8oz of apples, cored and chopped


Preheat the men to 400°F.

You can mix the flour, oats and the 1 stick of butter in a food processor, or you can do it with your fingers in a mixing bowl. You want it to look like nubbly breadcrumbs. Either way, when it has reached this texture, mix in the brown sugar. Put your blackberries and apples into a pie dish and dot them with the 1 tablespoon or butter and the sugar. Cover the fruit with the crumble and bake it in the oven for about 30 minutes until the fruit is bubbling up and the crumble is a rich golden brown.

Serve with custard or creme fraiche.

© 2009 Sophie Dahl

Nutritional Information

Nutrients per serving (% daily value)

367kcal (18%)
40mg (4%)
10mg (16%)
151mcg RAE (5%)
46mg (15%)
8mg (0%)
11g (56%)
19g (29%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
good-to-the-grain Good to the Grain
by Kim Boyce
martin-yans-china Martin Yan's China
by Martin Yan
lucid-food Lucid Food
by Louisa Shafia
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cook-with-jamie Cook with Jamie
by Jamie Oliver
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
spice Spice
by Ana Sortun
in-the-kitchen-with-david In the Kitchen with David
by David Venable
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
lidias-italy Lidia's Italy
by Lidia Bastianich
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?