Davina McCall’s blackberry and apple crumble recipe

My family all love a crumble. Good old Kent Coxes apples work well for this as they soften really nicely during the cooking – Granny Smiths aren’t so good. It’s up to you about the maple syrup in the filling, as it depends on the sweetness of your blackberries. Some can be quite tart.

Debby Lewis-Harrison

SERVES 6

Prep 20 minutes
Cooking 25-30 minutes
325 calories per serving

1 large cooking apple and 4 eating apples, peeled and sliced
300g blackberries
1 tsp ground cinnamon
1/4 tsp ground cloves
25ml maple syrup (optional)

FOR THE TOPPING
150g wholemeal flour (wheat or spelt)
75g butter, diced
50g oats
25g hazelnuts, lightly crushed
25ml maple syrup

1. Preheat the oven to 180C/fan 160C/gas 4.
2. Put the apples and blackberries in a 1-litre ovenproof dish. Sprinkle over the cinnamon and cloves and mix thoroughly, then drizzle over the maple syrup, if using.
3. To make the topping, put the flour in a bowl with a pinch of salt. Add the butter and rub it in with your fingertips until the mixture is the texture of breadcrumbs. Stir in the oats and hazelnuts, then drizzle in the maple syrup. Mix again.
4. Spoon the crumble topping over the fruit. Bake the crumble in the preheated oven for 25-30 minutes until the topping is brown and the fruit is piping hot and bubbling up from underneath.

DAVINA’S TIP
This is totally scrumptious just as it is, but sometimes I like to really spoil myself – and others – and serve it with spoonfuls of creme fraiche.


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