This is one of my most-requested recipes. It works well with many other fruits – just use a similar weight of prepared fruit when assembling the crumble to achieve a nice balance of fruit and topping.
I particularly like the filling made from either apples, apples with some sort of berry (blackberry, raspberry or elderberry are especially good) and plums. Flavour-wise, it at its very best when eaten warm, so the fruit isn’t too molten, and the topping is buttery and crisp. I sincerely hope you’ll enjoy this recipe as much as my family and I do.
Apple and Blackberry Oat Crumble
For the filling
900g cooking apples, peeled, cored and chopped into 2cm cubes
50g caster sugar
For the topping
100g plain flour
100g chilled butter
50g light brown soft sugar
50g rolled oats
Preheat the oven to 180C/ 350F/ Gas Mark 4
Place the apples, sugar and blackberries in a baking dish and stir together to combine.
In a mixing bowl, add the flour and butter and rub together until it resembles breadcrumbs.
Stir in the sugar and oats and then sprinkle the crumble topping evenly over the fruit in the baking dish
Bake for 30-40 minutes until the crumble topping is golden brown and the fruit is tender and bubbling. Serve hot, warm or cold with cream, custard or ice cream.