About our blackberry crumble slices recipe
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.
Method
Step 1:
To make the base; use a rolling pin or food processor to break up the biscuits into crumbs.
Step 2:
In a saucepan, melt the butter and sugar together and then add the biscuit crumbs.
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)
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.
Step 7:
When it begins to resemble breadcrumbs, add the sugar and combine that with the other ingredients.
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.
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 (softened)
- 75g Silver spoon demerara sugar
- 225g Allinson's Plain White Flour
Utensils
- Square 20cm loose bottom tin
Recipe Reviews
Really simply recipe. Makes a great Sunday dinner pudding with custard
Made these quite a few times now and they are absolutely beautiful, my husband keeps asking me to make them, they are so easy to make and in the late summer months you can go blackberry picking for them like I did, huge hit for my family 😋
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 (softened)
- 75g Silver spoon demerara sugar
- 225g Allinson's Plain White Flour
Utensils
- Square 20cm loose bottom tin