Autumn apple & blackberry crumble

Name: Autumn apple & blackberry crumble
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 350 g frozen Cooks’ Ingredients Sliced British Bramley Apples; 300 g frozen Essential Blackberries; ½ tsp ground cinnamon; 110 g caster sugar; 225 g plain flour; 2 tbsp porridge oats; 125 g unsalted butter, cut into cubes and chilled; 50 g pecan nuts, chopped; Cream or custard, to serve (optional)

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.

5 out of 5 stars(6) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare10 mins
Cook45 mins
Total time55 mins

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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)

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.
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.
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