Apple & Blackberry Crumble
Apple & Blackberry Crumble from United Kingdom. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 37 min
- Total
- 52 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Apple & Blackberry Crumble is listed as dessert from United Kingdom. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Wheat flour120 g
- Sugar60 g
- Butter60 g
- Braeburn Apples300 g
- Butter30 g
- Sugar30 g
- Blackberries120 g
- Ground Cinnamon1.2 ml
- Creamto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl.
Step 2
Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
Step 3
Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured. Meanwhile, for the compote, peel, core and cut the apples into 2cm dice.
15 minStep 4
Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
3 minStep 5
Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more.
6 minStep 6
Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins.
13 minStep 7
Serve with vanilla ice cream.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Apple & Blackberry Crumble take?
52 min all in — 15 min prep, 37 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
60 g of Sugar.
How much sugar?
30 g of Sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.