Serves: 6

Prep time: 20 min

Cooking time: 50 min


  • 25g hazelnuts
  • 125g cold unsalted butter
  • 250g plain flour
  • 25g rolled oats
  • 75g demerara sugar
  • 4 apples
  • 500g blackberries
  • 1 tbsp golden caster sugar

Blackberry and apple crumble


  1. Preheat oven to 200°C.
  2. Lightly crush the hazelnuts in a mortar and pestle.
  3. Cut the cold butter into rough cubes, then add to a large mixing bowl along with the flour.
  4. Use your fingertips to lightly rub the butter and flour together until the mixture looks like fine breadcrumbs.
  5. Add the oats, demerara sugar and crushed hazelnuts, then mix everything together.
  6. Peel the apples and cut each into six even-sized pieces, removing the core.
  7. Put the apple pieces and blackberries into a baking dish (roughly 18cm x 24cm), then sprinkle over with the caster sugar and mix well to coat the fruit.
  8. Evenly sprinkle the hazelnut topping over the fruit, then bake in the oven for 40–50 minutes, or until the top is nicely golden and the edges are bubbling.
  9. Serve with plain yoghurt or homemade custard.

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