Apple and Blackberry Crumble with Hazelnut Topping

A classic and comforting apple and blackberry crumble with a crunchy hazelnut topping. Perfect served warm with vanilla ice cream or custard.

Prep Time

20 minutes

Total Time

55 minutes

Calories

452

Level

Easy

Yields

6 servings

Cost

£1.18

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

750gApples(Peeled, cored, and sliced. Use a mix of sweet and tart varieties like Braeburn and Granny Smith.)

£1.20

250gBlackberries(Fresh or frozen)

£3.00

2tablespoonsCaster Sugar(For the fruit filling)

£0.10

1tablespoonLemon Juice(Freshly squeezed)

£0.15

150gPlain Flour(All-purpose flour)

£0.10

50gRolled Oats

£0.08

50gGround Hazelnuts(Hazelnuts finely ground)

£1.25

75gCaster Sugar(For the crumble topping)

£0.10

100gUnsalted Butter(Cold and cubed)

£0.90

1teaspoonVanilla Extract(Optional, for the fruit filling)

£0.20

Total Cost

£7.08

£1.18 per serving

The Method

1
Preheat oven to 190°C (375°F/ Gas Mark 5).
2
In a large bowl, combine the sliced apples, blackberries, 2 tablespoons of caster sugar, lemon juice, and vanilla extract (if using). Mix well and transfer to a 9-inch baking dish.
3
In a separate bowl, combine the flour, oats, ground hazelnuts, and 75g of caster sugar.
4
Add the cold, cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs. Ensure there are no large lumps of butter remaining.
5
Sprinkle the crumble topping evenly over the fruit filling.
6
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
7
Let the crumble cool slightly before serving. Serve warm with vanilla ice cream or custard.

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My Notes

Nutrition Information

Nutrition per serving (233g)

452 kcal / 1891 kJ

Carbs

59.7g

23% of RDA

Fat

21.5g

31% of RDA

Protein

6.5g

13% of RDA

Detailed Breakdown

Fibre

5.8 g

19% of RDA

Sugar

31.2 g

35% of RDA

Sodium

2.1 mg

Saturated Fat

12.9 g

65% of RDA

Chef's Tips

For a richer flavor, use brown sugar instead of caster sugar in the crumble topping.

If using frozen blackberries, you may need to add a little cornstarch (about 1 teaspoon) to the fruit filling to help thicken the juices.

To toast your own hazelnuts, spread them on a baking sheet and bake at 180°C (350°F) for 10-15 minutes, or until golden brown and fragrant. Rub off the skins before grinding.

The crumble can be prepared ahead of time and kept in the fridge, unbaked, for up to 24 hours. Add a few minutes to the baking time if baking from cold.

Cooking Equipment

Oven

9-inch baking dish

Mixing bowls

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use brown sugar instead of caster sugar in the crumble topping.

If using frozen blackberries, you may need to add a little cornstarch (about 1 teaspoon) to the fruit filling to help thicken the juices.

To toast your own hazelnuts, spread them on a baking sheet and bake at 180°C (350°F) for 10-15 minutes, or until golden brown and fragrant. Rub off the skins before grinding.

The crumble can be prepared ahead of time and kept in the fridge, unbaked, for up to 24 hours. Add a few minutes to the baking time if baking from cold.

Apple and Blackberry Crumble with Hazelnut Topping

Ingredients

The Method