Apple & blackberry crumble
Waitrose and Partners

Apple & blackberry crumble

It isn’t really autumn without an apple and blackberry crumble. Here’s a simple way to do it, using frozen apples and berries and a nutty oat topping. 

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  • Serves6
  • CourseDessert
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 350g frozen Cooks’ Ingredients Sliced British Bramley Apples
  • 300g frozen Essential Blackberries
  • ½ tsp ground cinnamon
  • 110g caster sugar
  • 225g plain flour
  • 2 tbsp porridge oats
  • 125g unsalted butter, cut into cubes and chilled
  • 50g pecan nuts, chopped
  • Cream or custard, to serve (optional)


  1. Preheat the oven to 200°C, gas mark 6. Mix together the frozen apples, blackberries, cinnamon and ½ the sugar, then tip into a large ovenproof baking dish, about 25x17cm. Bake for 15 minutes until the fruit begins to soften.

  2. Meanwhile, make the crumble topping. Place the flour, oats and a pinch of salt in a large bowl, then stir together. Using your fingertips, rub the butter into the flour and oats until the mixture resembles coarse breadcrumbs. Stir in the nuts and remaining sugar.

  3. Gently stir the softened fruit, then smooth it down with the back of a spoon. Top with the crumble, return to the oven and bake for 30 minutes until golden. Cool for 5 minutes, then serve with double cream, ice cream or custard, if liked.

Cook’s tip

Make the crumble with wholemeal flour and use chopped hazelnuts instead of pecans. Try using peeled and cored pears, cut into large chunks, instead of the apples.


Typical values per serving when made using specific products in recipe


2,008kJ/ 480kcals



Saturated Fat












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