Dessert Food

Apple and blackberry crumble

16 February 2013

Generally I’m not one to buy cookbooks seeing though recipes are so readily available online nowadays (and also rated, which really appeals to me). A while ago we stumbled upon a little kiosk at the local shopping centre which was selling cheap books. We found the Student Cookbook, full of quick and easy recipes, and being so cheap we decided to buy it for those lazy nights.

For the price, I have been pretty impressed with this little cookbook so far. I had been eyeing off the apple and blackberry crumble recipe for some time, and being that blackberries are currently aplenty, I thought I’d give this a try.

The recipe calls for quite a few blackberries, and as they are quite pricey I increased the quantity of apples so I could reduce the quantity of blackberries (as long as you have 900g/2lb of fruit it should be fine). This crumble still worked a treat. I also used nutmeg as I didn’t have mixed spice (or cinnamon for that matter) and it was a lovely addition.

This crumble was quite the decadent dessert, and also husband approved, which is always a bonus as Alex is not at all a sweet tooth. I loved using blackberries in this recipe, as they add a beautiful colour to the apples, and by the end of cooking time, the juices has sunk to the bottom of the pan and I was able to pour these over the side of ice-cream. Also, you cannot eat this without ice-cream. The hot and the cold sweetness combined is just amazing.

Apple and blackberry crumble
Serves 6
  1. 450g (1lb) Granny Smith apples, peeled, cored and sliced thinly
  2. 450g (1lb) blackberries
  3. 115g (4oz) caster sugar
  4. 4 tbsp water
  5. ice-cream, to serve
Crumble topping
  1. 175g (6oz) wholemeal flour
  2. 85g (3oz) unsalted butter, softened
  3. 85g (3oz) brown sugar
  4. 1 tsp mixed spice (or nutmeg or cinnamon)
  1. Preheat the oven to 190°C/375°F (fan-forced 170°C/340°F).
  2. Place the chopped apples in an ovenproof dish. Add the blackberries and stir in the sugar until fruit and sugar is evenly mixed together. Pour the water over the mixture.
Crumble topping
  1. Place the flour in a mixing bowl. Add the butter and rub it in with your hands until the mixture resembles breadcrumbs. Stir in the brown sugar and mixed spice. Spread the crumble topping over the fruit evenly. Press down very slightly.
  2. Bake in the centre of the oven for about 30 minutes or until the top is golden brown. Serve with ice-cream.
Adapted from Student Cookbook
Adapted from Student Cookbook
niveous moon

You Might Also Like


  • Reply chiarazanone 16 February 2013 at 8:27 pm

    Hello, very interesting your recipe, congratulations! If you would like to see mines please have a look at Thanks 🙂

  • Reply Paz 18 February 2013 at 3:55 am

    Very, very nice!

    • Reply Nicole 18 February 2013 at 3:51 pm

      Indeed it was 🙂

  • Reply Little fruit pies | niveous moon 1 August 2013 at 6:33 pm

    […] pie filling. I bought it with pie in mind (and because I was still nostalgic about my delicious apple and blackberry crumble, and blackberries were well out-of-season), but contemplated a crumble for a while. A big pie was […]

  • Leave a comment

    %d bloggers like this: