zoom Apple, pear and blackberry crumble

    Save to your scrapbook

    Apple, pear and blackberry crumble

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Apple, pear and blackberry crumble

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 8


    2 bramley apples, peeled, cored and cut into 3cm chunks
    2 conference pears, peeled, cored and cut into 2cm chunks
    3 tbsp granulated sugar
    1 tbsp lemon juice
    170g blackberries

    For the crumble:
    125g plain flour
    50g porridge oats
    50g light brown soft sugar
    100g unsalted butter, chilled and cut into cubes
    50g hazelnuts, roughly chopped
    pinch vanilla powder (optional)
    1 tbsp demerara sugar


    1. Preheat the oven to 200˚C, gas mark 6. Toss the apples and pears with the sugar, lemon juice and a pinch of salt. Stir through the blackberries, then scatter in an ovenproof dish (approximately 1 litre in volume) or individual ramekins.

    2. For the crumble, mix the flour, oats, sugar and a pinch of salt in a separate bowl. Using your fingers, rub in the butter until the mixture resembles breadcrumbs with a few bigger chunks. Stir through the nuts and vanilla powder (if using).

    3. Flatten out the fruit as much as possible using the back of a spoon, then scatter the crumble on top. Sprinkle over the demerara sugar and bake until golden – 40 minutes for a large crumble or 25-30 minutes if using ramekins.

    4. Allow to cool for at least 10 minutes before serving, with lashings of double cream, ice cream or custard, if liked. 

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars