Apple, Raspberry and Blackberry Crumble

Apple, Raspberry and Blackberry Crumble

The blackberries and raspberries I had stashed away in the freezer last August were defrosted and the apples were duly peeled and chopped - and that was the hardest part of this recipe. The 3 year old made the crumble topping, which kept her quiet for a good 10 minutes - always a bonus when hubby is watching the footie. Then, after a 45 minute blast in the oven out popped a beautifully golden crumble with the dark red juices bubbling up at the sides.


| Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 Minutes  | Total Time: 1 Hour |


  • 900g Bramley Apples, peeled, cored and chopped
  • 250g Blackberries, defrost if frozen
  • 250g Raspberries, defrost if frozen
  • 150g Granulated Sugar
  • 1 Lemon
  • For the Crumble
  • 225g Plain Flour
  • 175g Butter, cubed
  • 50g Demerera Sugar
  • 125g Oats


  • Step 1: Preheat oven to 200c/180fan. Put the chopped apples, raspberries and blackberries in an ovenproof dish (I used a lasagne dish). Sprinkle with the sugar and squeeze over juice of 1 lemon.
  • Step 2: Rub together the flour and butter then stir in the sugar and oats and mix thoroughly.
  • Step 3: Bake in the oven for 45 minutes - cover with foil if top browning too much.

| Author: Beth Sachs | Date: 2nd February 2011 |


  1. Oh, this and a cup of nice hot coffee and a piece of heaven has been found on earth! Blessings, Catherine

  2. Now that is just the tonic at this time of year. Its grey and glommy and blowing a gale here at the moment and a nice big bowl of this would be welcome comfort right about now!

  3. Yummy yum yum - I love crumble!

  4. That crumble looks the business and I'm sure a big dollop of clotted cream was just the right thing to have with it - yum!

  5. Looks gorgeous Beth. You should have added a picture of your wee helper making the topping :)

  6. Oh man topped with clotted cream?! heaven

  7. You can't beat a good crumble!

    Good luck with the business


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