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.
While we associate crumble with British winter days, there's no reason why it can't be a summer pudding, you could even go blackberry picking to give it that true homemade feel.
Whether you're enjoying a slice in the sun, or part of a perfect Sunday dinner pudding, paired with tasty vanilla custard we think you'll love this recipe.
9 ingredients10 steps
Egg-Free Recipes
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Base
250gDigestive biscuits (crushed)
100gUnsalted butter (melted)
40gSilver Spoon Caster Sugar
For the Filling
450gBlackberries (fresh)
2 tbspApple sauce
4 tbspSilver Spoon Caster Sugar
For the Topping
225gAllinson's Plain White Flour
110gUnsalted butter (softened)
75gSilver spoon demerara sugar
Utensils
Square 20cm loose bottom tin
Method
Step 1
To make the base; use a rolling pin or food processor to break up the biscuits into crumbs.
Ingredients for this step
250gDigestive biscuits (crushed)
Step 2
In a saucepan, melt the butter and sugar together and then add the biscuit crumbs.
Ingredients for this step
100gUnsalted butter (melted)
40gSilver Spoon Caster Sugar
Step 3
Pour into a lined square cake tin and press down firmly to set the biscuits in place. Chill in the fridge.
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)
Ingredients for this step
450gBlackberries (fresh)
40gSilver Spoon Caster Sugar
2 tbspApple sauce
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.
Step 6
In a large mixing bowl place the flour, then add the butter and rub it into the flour lightly, using your fingertips.
Ingredients for this step
225gAllinson's Plain White Flour
110gUnsalted butter (softened)
Step 7
When it begins to resemble breadcrumbs, add the sugar and combine that with the other ingredients.
Ingredients for this step
75gSilver spoon demerara sugar
Step 8
Remove the tin from the fridge and sprinkle the crumble topping all over the fruit.
Step 9
Bake in a preheated oven at 180°C (160°C / gas 4) for 20-25 minutes until golden brown.
Step 10
Allow the bake to cool before slicing and serving.
3 Baker Ratings
these are nice and i will make them again for sure, but the base and the topping start to go soft and fall apart quite quickly from soaking up the moisture of the fruit, so they need to be eaten very soon after making, they don't store well or for long. But overall they are lovely
Love this?
1 baker loved this!
Really simply recipe. Makes a great Sunday dinner pudding with custard
