What’s the perfect end to the perfect lunch? A steaming apple & blackberry crumble, of course! Find out how to make this classic dessert that can’t be bettered (well, unless you sprinkle on a handful of blackberries…)
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There’s nothing quite like a crumble as the perfect warming dessert for a wintery or autumnal evening. A firm family favourite, our easy apple and blackberry crumble recipe takes just one hour to prepare and cook, making it the perfect recipe for a lazy Sunday afternoon.
Follow these 5 easy steps to delicious success!
Preheat the oven to 190°C/170°C Fan, Gas 5.
Peel, core and chop the apples, then put them into a pan with a knob of butter and ½ tablespoon water.
Cook together for 7-8 minutes until the apple begin to soften, add the Lyle's Golden Syrup then remove from the heat. Gently fold in the blackberries and tip into a 9-inch ovenproof dish.
To make the crumble, put the flours into a bowl with the cinnamon, dice the butter and add to the bowl, then rub together until the mixture looks like rough crumbs. Stir in the Tate & Lyle Demerara Sugar and nuts. Scatter over the fruit and bake for 30-35 minutes until the topping is crisp and golden.
Serve with double cream or crème fraiche.
Savour that mix of crunch and piping hot apples on a cold day. Seconds, anyone?
Feelingcheeky? Why not pair this delicious crumble with an indulgentdollop or two of classic vanilla ice cream? Be sure to grease the dish before baking to stop the crumble from sticking to the edges. Choose a dish that is large but not too deep, shallow dishes tend to work better for crumbles.
Ingredients – 6 items
FOR THE CRUMBLE
Self raising flour
Ground cinnamon to taste
Tate & Lyle Demerara Sugar
FOR THE FILLING
Lyle’s Golden Syrup
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