Pony & Trap October 2015 Recipe Food shots (3 of 10).jpg

Apple and Blackberry Crumble

Apple and Blackberry Crumble

Crumble became popular in the second world war with rationing it is now a firm favourite particularly on a Sunday lunch for dessert, for something different which I have memories of making when younger you can top the fruit mixture with the Victoria sandwich mixture this is what we call Eve’s Pudding.

This is a lovely winter dessert, and I think it’s much better with the addition of blackberries; we always have blackberries in late autumn, which can be picked and frozen as they grow in abundance all over the country side. The topping is cooked through separately before being placed on top of the filling. This ensures that the dish has a gratifying crunch.



For The Filling:

  • 200g Blackberries
  • 6 Cooking Apples
  • 150g Demerara Sugar
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ½ tsp Ground Cloves
  • Pinch Of Salt

For the Topping:

  • 200g Plain Flour
  • 100g Butter
  • 120g Demerara Sugar
  • 100g Toasted Almonds
  • 50g Rolled Oats



Turn the oven on to 180C.

Make the topping: Put the butter, flour and sugar in a food processor until the mix starts to clump together. It should consist of lumps of different sizes but not be fully combined. Place the mix in a bowl and fold in the almonds and the oats. Line a baking sheet with baking paper and spread the mix over it evenly. Bake in the oven for 20 minutes, turning every 7 minutes or so until it’s crumbly and golden. Set aside to cool.

Make the filling: Peel and core the apples and then cut either into wedges or large cubes. Put the apples in a medium-sized pot and mix in the sugar, salt and spices. Place over a medium-high heat and stir occasionally. As soon as about 2/3 of the apples start to break down, remove from the heat, stir in the blackberries and then spread the mix on a tray. This will help keep the apples from overcooking – they should still be al denté.

To Serve: Using either 4 individual bowls or one large serving dish, spread the fruit mix evenly, filling up about ¾ of the depth of your chosen container. Layer the crumble on top and gently reheat in the oven at about 160C for 15 minutes or slightly longer if the filling has been chilled.

Serve with cream, custard or ice cream.