Apple & Blackberry Crumble

52 min all in — 15 min prep, 37 min cook. That is the time on this recipe, not a guess.

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

Medium.

No chilli.

This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.

The published recipe is labelled Vegetarian, Nut-free.

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

Oven, Baking tray, Saucepan, Mixing bowl.

This recipe does not list a salt amount. We will not invent one.

60 g of Sugar.

30 g of Sugar.

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.

Times on this listing were inferred from the imported method, not kitchen-tested.

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.

This method is not written for an air fryer. The core technique on the page still applies.