Blackberry & apple ripple fool
Waitrose and Partners

Blackberry & apple ripple fool

Ed Smith's chilled take on a classic flavour combination for when September is still too warm for crumble. Serve with gingernut biscuits crushed over the top or buttery shortbread alongside.

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  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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  • 100g blackberries, quartered
  • 1 tbsp caster sugar
  • 2 medium dessert apples, peeled, cored and cut into 1-2cm chunks
  • ½ lemon, juice
  • 1 tsp ground cinnamon
  • 150ml double cream, chilled
  • 100g Greek-style natural yogurt
  • Gingernuts or shortbread, to serve


  1. In a small saucepan, combine the blackberries, 1 tbsp sugar and 2 tbsp water. Simmer for about 4 minutes until glossy and syrupy, then transfer to a small container. Wipe out the saucepan with kitchen paper. Combine the apple chunks with 2 tsp sugar, the lemon juice, cinnamon and 3 tbsp water. Simmer, covered, for 10 minutes or until very soft (add a little water if necessary), then crush into a textured but loose compote. It should be sharp, but add a little more sugar to taste if you like. Leave both fruits to cool completely (or cover and chill a few hours ahead).

  2. Just before serving, whisk the cream until voluminous and just holding its shape. Fold in the yogurt, then swirl through the apple mixture with a spoon or spatula, stirring once or twice. Repeat, rippling through ½ of the blackberries and their syrup. Portion into small glasses or bowls, topping each with the remaining blackberry compote. Serve with crumbled gingernuts scattered over or shortbread alongside.


Typical values per serving (including 1 crumbled gingernut) when made using specific products in recipe


1,513kJ/ 364kcals



Saturated Fat












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