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Individual apple and blackberry crumble with a mini apple on top. Tried & Tested

Luxury apple and blackberry crumble

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1.875 stars based on 8 ratings

This luxuriously indulgent crumble is an interesting twist on the traditional apple and blackberry pud and looks beautiful when served with a dusting of icing sugar. This recipe featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the crumble topping

  • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
  • 100g 3½ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 100g 3½ oz Porridge oats rolled
  • 200g 7⅛ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 200g 7⅛ oz Butter (unsalted)
  • 2tsp 2tsp Mixed spice
  • 350g 12½ oz Shortcrust pastry sweet, homemade or bought

For the filling

  • 400g 14⅛ oz Apple(s) cox's, peeled and cut into chunks
  • 100g 3½ oz Blackberries fresh or frozen
  • 100g 3½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 2tsp 2tsp Cinnamon ground
  • 2 2 Vanilla pods (we use Nielsen-Massey) Vanilla pods
  • Calvados splash of, optional

For the custard

  • 1tsp 1tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • 300ml 10⅛ fl oz Double cream
  • 4 4 Egg yolk(s) (free range)
  • 1tsp 1tsp Cornflour
  • 30g 1⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tbsp 1tbsp Calvados optional

For the toffe apple decoration

  • 200g 7⅛ oz White caster sugar (we use Silver Spoon)
  • 6 6 Apple(s) mini

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Classic mode Step 2

    Roll out the pastry between two sheets of cling film and cut out disks with a metal ring. Place onto a greased baking sheet and bake for 10-12 minutes or until golden.

    Ingredients for this step

    • 350g 12½ oz Shortcrust pastry sweet, homemade or bought
  3. Classic mode Step 3

    For the crumble, mix together in a bowl the two flours, dark muscovado sugar, mixed spice, rolled oats and make a well. Add the softened butter and rub into the dry ingredients with your finger tips. Place this mixture onto a baking tray and bake 10-12 minutes until golden.

    Ingredients for this step

  4. Classic mode Step 4

    For the filling, add the apples and blackberries,  light muscovado sugar, cinnamon and the seeds of the vanilla pods to a frying pan and fry until the fruit has softened. Add a splash of calvados and flambe. Drain the fruits and keep the fruit juice syrups.

    Ingredients for this step

    • 6 6 Apple(s) mini
    • 100g 3½ oz Blackberries fresh or frozen
    • 100g 3½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 2tsp 2tsp Cinnamon ground
    • 2 2 Vanilla pods (we use Nielsen-Massey) Vanilla pods
    • 1tbsp 1tbsp Calvados optional
  5. Classic mode Step 5

    On a plate, place a metal ring in the centre and lift a pasrty disk into the ring. Next, spoon in some fruit mix and then top with the crumble.

  6. Classic mode Step 6

    For the custard, heat the cream and vanilla paste in a saucepan. In a bowl, whisk the egg yolks, sugar and cornflour until well combined. Slowly add in the hot cream and keep whisking. Return the mixture back into the saucepan and keep stirring until the mixture thickens. Add a dash of calvados and serve hot over the crumble.

    Ingredients for this step

    • 300ml 10⅛ fl oz Double cream
    • 1tsp 1tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
    • 4 4 Egg yolk(s) (free range)
    • 30g 1⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1tsp 1tsp Cornflour
    • 1tbsp 1tbsp Calvados optional
  7. Classic mode Step 7

    As a final touch garnish with a toffee apple. Heat the sugar until it turns into a caramel. Dip the mini apples into the hot caramel and place onto a lined baking tray to cool. Once cool place on top of the crumble.

    Ingredients for this step

    • 200g 7⅛ oz White caster sugar (we use Silver Spoon)
    • 6 6 Apple(s) mini