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Blackberry Crumble Slices

1 Reviews

  • Egg Free
  • Nut free
  • Vegetarian

About the bake

What could be more British than the humble crumble on a cold day? One of our favourite crumble flavour combinations is Apple and Blackberry which is why we've paired the two to create these yummy crumble slices. 

110Total Time
50Prep Time
20Bake Time
12Serves
Easy

Method

  1. Step 1:

    To make the base; use a rolling pin or food processor to break up the biscuits into crumbs.

  2. Step 2:

    In a saucepan, melt the butter and sugar together and then add the biscuit crumbs.

  3. Step 3:

    Pour into a lined square cake tin and press down firmly to set the biscuits in place. Chill in the fridge.

  4. Step 4:

    Whilst the base is chilling, begin to make the blackberry filling. In a saucepan, heat the blackberries, caster sugar and apple sauce, until the blackberries begin to soften. Remove them from the heat and use a slotted spoon to drain the majority of the juice away. (This can be used for a delicious ice cream sauce or dessert topping)

  5. Step 5:

    Use a potato masher or fork to gently squash the blackberries. Remove the base from the fridge and spread over the fruit evenly. Then return to the fridge to chill further whilst you make the topping.

  6. Step 6:

    In a large mixing bowl place the flour, then add the butter and rub it into the flour lightly, using your fingertips.

  7. Step 7:

    When it begins to resemble breadcrumbs, add the sugar and combine that with the other ingredients. 

  8. Step 8:

    Remove the tin from the fridge and sprinkle the crumble topping all over the fruit. 

  9. Step 9:

    Bake in a preheated oven at 180°C (160°C / gas 4) for 20-25 minutes until golden brown.

  10. Step 10:

    Allow the bake to cool before slicing and serving. 

Ingredients

  • For the Base

    • 250g Digestive biscuits (crushed)
    • 100g Unsalted butter (melted)
    • 40g Silver Spoon Caster Sugar
  • For the Filling

    • 450g Blackberries (fresh)
    • 2 tbsp Apple sauce
    • 4 tbsp Silver Spoon Caster Sugar
  • For the Topping

    • 225g Allinson's Plain White Flour
    • 110g Unsalted butter
    • 75g Silver spoon demerara sugar

Utensils

  • Square 20cm loose bottom tin

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