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Apple and blackberry jumblenut crumble
Serves: 4
Prep time: 15 mins Total time: 
Recipe photograph by Martin Poole
Apple and blackberry jumblenut crumble
Serves: 4
Prep time: 15 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
781Kcal
Fat
45gr
Saturates
15gr
Carbs
84gr
Sugars
67gr
Fibre
9gr
Protein
10gr
Salt
0.4gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 3 Bramley apples, about 700g
- 2 eating apples, about 300g
- 200g blueberries or blackberries
- finely grated zest of 1 orange
- 4 tbsp light brown soft sugar
- 25g butter, in small cubes
For the crumble:
- 75g plain flour
- 25g jumbo whole rolled porridge oats
- 100g demerara sugar
- 75g cold butter, in pieces
- 50g pecans, chunkily chopped
- 50g whole skin-on almonds
- 50g whole blanched hazelnuts
- 1-2 tbsp orange juice
Step by step
-
Preheat the oven to 180°C, fan 160°C, gas 4. Peel and core the apples and cut them into chunks, then toss in a 20 x 30cm ovenproof dish with the blueberries, orange zest, brown sugar, butter and 2 tablespoons of water.
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For the crumble, tip the flour, oats and demerara sugar into a mixing bowl with a pinch of salt. Add the butter and rub it into the dry mixture using your fingertips (or whiz in a food processor), then tip into a bowl. Stir in the nuts and orange juice. Bring the mixture together into small clumps.
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Top the fruit with the crumble – you don’t want it to completely cover the fruit, leave a few spaces. Bake for 40-45 minutes or until the apples are tender, the blueberries have slightly burst and the crumble is golden.
TipHave a bowl of clotted cream on the side to spoon on to your pud as you eat, or serve with a steaming jug of cinnamon custard - see our video for the recipe.
Chef quote
Every cook has their own favourite crumble topping. Here, we have a chunky topping with an over-generous scattering of chopped nuts in the mix for extra bite and crunch