Guest chef

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.

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Apple and blackberry jumblenut crumble

  • Serves 4
  • Prep 15 mins
  • Total time 1 hr
4.2/5 rating (6 votes)
Apple and blueberry jumblenut crumble
Apple and blackberry jumblenut crumble

step by step

  • 1Preheat 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.
  • 2For 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.
  • 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
  • 3Top 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.
  • Have 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.
  • Recipe photograph by Martin Poole

You will need

  • 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

+ Nutritional Information