Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

APPLE AND BLACKBERRY CRUMBLE

Related Nigella Recipes

There are no related recipes yet.

Related Community Recipes

There are no related community recipes yet.

Serves: This makes enough for a 10 inc

Print
  • Vegetarian
What does this mean?

This dish has been cooked for generations by 'every-day country folk'. Should the summer have not been too dry, one can collect hedgerow fruit for this dish; but do not forget to wash the fruit first in salty water, to get rid of the extra 'protein' and rinse after these have been washed out!

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

For the filling

  • 3 large Bramley apples (sharp tasting)
  • 1 ½ oz butter
  • 12 oz blackberries
  • 5 oz superfine sugar
  • 1 pinch of cinnamon (or cloves)
  • 2 fl oz water

For the crumble

  • 4 oz diced unsalted butter
  • 8 oz all-purpose flour
  • 4 oz superfine sugar
  • 1 sprinkling of brown sugar
  • 1 confectioners' sugar (to dust)

Method

  1. First, freeze the butter for around 3 hours, then dice into cubes about ¼-inch in size.
  2. Peel, core and dice the apples into pieces around ½-inch cubes, and place into the fridge.
  3. Now add the 2 oz of water to a saucepan, add butter and the heat until melted; then add the apple chunks and gently saute, add cloves, if using sugar and the pinch of cinnamon, continuing stirring until apples are soft but not too splishy, add the blackberries to the apples and stir very gently.
  4. Remove from heat after about three minutes. I personally like my fruit crunchy and tend to prepare this dish slightly undercooked, although this is a matter of personal choice! Should you like your fruit filling soft and squashy, then that is your perogative. Of course, the fruit will further soften-up as one cooks the crumble topping.
  5. To make the topping, thoroughly mix the flour and sugar, then place the chilled-diced butter into the mix and allow to come up to room temperature, then using a knife, cut the butter into the mixture until very crumbly. Use a normal-temperature kitchen to do this task, the crumble needs to very fine, similar to breadcrumbs.. Spoon the fruit into a shallow round or oval oven-proof dish.
  6. Sprinkle crumble mixture over the top of fruit until fruit is covered. Dust over with a very little amount of brown sugar. Place in preheated oven and cook on centre shelf for 15-30 minutes or until the crumble is a light golden brown.
  7. Dust off the top with confectioners' sugar. Serve with fresh dairy cream or creamy custard.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

  • This is a wonderful recipe, I enjoyed cooking this. It tasted delicious. Jolly good.

    Posted by MaddieLovesLlamas on 10th Sep 2011 at 10.11

  • I'm trying this recipe for the first time, still in the oven waiting to taste it. Just one thing this recipe doesn't state the temperature of the oven... I'm using 350 degrees.

    Posted by dbetancourt on 9th Dec 2011 at 21.29