Apple & Blackcurrant Crumble
Recipes

Apple & Blackcurrant Crumble

Recipe from the Blackcurrant Foundation

Ingredients

For the filling

  • 2 Bramley apples, peeled, cored & cut into 3cm chunks 
  • 3 tbsp granulated sugar 
  • 1 tbsp lemon juice 
  • 170g blackcurrants, (fresh or frozen) 

For the crumble

  • 125g plain flour 
  • 50g porridge oats 
  • 50g light brown soft sugar 
  • 100g unsalted butter, chilled, cut into cubes 
  • 50g chopped nuts of your choice 
  • pinch vanilla powder (optional) 
  • 1 tbsp demerara sugar 
  • A scoop Vanilla ice cream or custard to serve 

Method

  1. Preheat the oven to 200˚C, gas mark 6. Toss the apples with the sugar, lemon juice and a pinch of salt.
  2. Stir through the blackcurrants, then scatter in an ovenproof dish (approximately 1 litre in volume) or individual ramekins.
  3. For the crumble, mix the flour, oats, sugar and a pinch of salt in a separate bowl. Using your fingers, rub in the butter until the mixture resembles breadcrumbs with a few bigger chunks. Stir through the nuts and vanilla powder (if using).
  4. Flatten out the fruit as much as possible using the back of a spoon, then scatter the crumble on top.
  5. Sprinkle over the demerara sugar and bake until golden – 40 minutes for a large crumble or 25-30 minutes if using ramekins.
  6. Allow to cool for at least 10 minutes before serving, with lashings of double cream, ice cream or custard, if liked.