Tag Archives: blackberry crumble recipe

The best blackberry crumble recipe on the internet

blackberry-crumble

Now that is a ridiculously bold claim in the title, but I do believe after amalgamating several recipes for this classic English dessert, I’ve finally nailed one that I will use over and over.

Hope you enjoy it if you venture to make it.

Ingredients:

  • 200g plain flour
  • 100g butter
  • 50g caster sugar
  • 50g porridge oats
  • A punnet of blackberries (fresh or frozen)
  • Four apples (green are best)
  • Lots and lots more sugar for layering

Method:

  1. Preheat your oven to 180C (160C fan), or gas mark 4 (I think).
  2. Grab a dish.  Anything.  Pie dish, casserole dish, or anything around 1.5-2 inches
  3. Prep the crumble.  Weigh your flour into a mixing bowl and rub in the butter until breadcrumb like flakes emerge.  This doesn’t need to be perfect, as some lumpier bits will add to the textures at the end.
  4. Add the sugar and the oats.  Again, rub this together to achieve a breadcrumb consistency.
  5. Peel your apples.
  6. Using a knife slice around the edge of the apples, the get some thin slices,  stopping at the core.
  7. Rub some butter around the dish, to stop the fruit sticking to the sides and bottom.
  8. Add one thin layer of apple to the bottom of the dish.
  9. Sprinkle with some sugar.
  10. Add a layer of blackberries.
  11. Sprinkle with sugar
  12. Keep going with steps 8 to 11, until you have used all of your fruit.  Neatness is NOT the key here,  as this is a homely crumble, not a work of art.
  13. Spread your crumbly crumble mix onto the top of the fruit.
  14. Add another layer of sugar.
  15. Cook in the oven for 35-40 minutes if you’ve used fresh blackberries, or 45-50 minutes if you’ve used frozen.  Make sure the top doesn’t burn.
  16. Leave for 10-15 minutes before serving to ensure all the juices in the fruits thicken up.

A little note about the apples.  People do say that peeling and coring the apples is a necessity.  I disagree with anybody that gives this advice.  Unless you are producing a dessert where the apples will be on display, this is uncessary.  Just peel the apples using a standard veg peeler and then run the sides up and down the slicer edge of your standard kitchen grater.  Or, you can use a knife.  Or, if you’re posh and have one to hand, you can use a Mandolin.  Any of these will do the job just fine.

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