A Bake in the Life: Apple and Blackberry Crumble

If you read my River Witham, Lincoln, UK post you will know about my crazed blackberry picking yesterday. When I was younger we would always go out blackberry picking this time of year and just like back then, this resulted in slightly excessive blackberry hoarding.

IMG_0949Blackberry bushes on River Witham walk

After blackberry picking my mum would make us apple and blackberry crumble for pudding – so who am I to break tradition! After all what would be better to make with fresh, handpicked (and free!) blackberries and some slightly soft apples, than a crumble?


Apple and Blackberry Crumble

You will need:

For the filling

6oz/170g Cored and chopped apple

6oz/170g Washed blackberries

4 tbsp Water

1 tbsp Caster/Light brown sugar

1 tsp Vanilla flavouring/Extract

For the topping

4oz/110g Plain Flour (Alternatively try 3oz/85g Plain Flour and 1oz/25g Ground Almonds)

2oz/50g Butter

2oz/50g Caster Sugar (Alternatively try 1oz/25g Caster Sugar and 1oz/25g Light Brown Sugar)

A pinch of salt


Let’s get started!

  • Preheat your oven to 180ºC/350ºF/Gas Mark 4.
  • Peel, core and cut your apples into small pieces.


  • Cook apple pieces, sugar, vanilla and water for 2-4 minutes until just soft.


  • In a bowl rub together flour, salt and butter until it looks like fine breadcrumbs. Mix in the sugar until combined.


  • Add blackberries to cooked apple mix, then pour mixture into the dish you will be cooking the crumble in.


  • Sprinkle the crumble mixture over fruit, making sure not to press it down as you want to keep it light and fluffy.


  • Cook for 30 minutes until pale brown and juices bubble through the topping.
  • You are all done! Serve with ice cream, custard, single cream or just plain.

I really like this crumble recipe 🙂 It’s really simple and easy to make, so it’s perfect for beginners, but also great for those who bake all the time. The original recipe I used didn’t use vanilla, brown sugar or ground almonds, so this recipe has plenty of room for you to put your own stamp on it. Whether that’s using different, seasonal fruit (Rhubarb, strawberries, raspberries or plums) or changing the topping (Oats, ground almonds or maybe mixed spice for a more wintery feel).

IMG_1022The final baked apple and blackberry crumble!

A Bake in the Life..


2 thoughts on “A Bake in the Life: Apple and Blackberry Crumble

  1. Pingback: A Bake in the Life: Wild Blackberry and Vanilla Cupcakes | A Year in the Life...

  2. Pingback: A Bake in the Life: Raspberry, White Chocolate Crumble Muffins | A Year in the Life...

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