The most beloved British autumn pudding — tart blackberries and sweet, tender apple beneath a buttery, golden oat crumble. Warming, generous, and utterly classic.
INGREDIENTS
• 400 grams fresh blackberries
• 500 grams Bramley apples (about 3 medium), peeled, cored and sliced
• 60 grams caster sugar for filling
• 1 teaspoons vanilla bean paste
• 1 lemon, juiced
• 0.5 teaspoons ground cinnamon for filling
• 150 grams plain flour
• 100 grams rolled oats
• 100 grams light brown sugar
• 0.5 teaspoons ground cinnamon for topping
• 0.3 teaspoons ground nutmeg
• 0.3 teaspoons fine sea salt
• 110 grams cold unsalted butter, cubed
• 30 grams flaked almonds
STEPS
1. Preheat oven: Preheat oven to 190°C (170°C fan). Have a 1.5 litre baking dish ready.
2. Make the filling: Toss 500 grams Bramley apples (about 3 medium), peeled, cored and sliced with 60 grams caster sugar for filling, 1 teaspoons vanilla bean paste, 1 lemon, juiced, and 0.5 teaspoons ground cinnamon for filling. Spread into the base of the baking dish. Scatter 400 grams fresh blackberries evenly over the top — no need to mix them in.
3. Make the crumble topping: In a large bowl, mix 150 grams plain flour, 100 grams rolled oats, 100 grams light brown sugar, 0.5 teaspoons ground cinnamon for topping, 0.3 teaspoons ground nutmeg, and 0.3 teaspoons fine sea salt together. Add 110 grams cold unsalted butter, cubed and rub in with your fingertips until the mixture forms rough, clumpy crumbs with some larger pieces for texture.
4. Assemble: Scatter the crumble loosely over the fruit — do not press it down. Sprinkle 30 grams flaked almonds over the top.
5. Bake: Bake for 40–45 minutes until the crumble is deep golden brown and the fruit filling is bubbling and tender at the edges.
6. Rest and serve: Leave to rest for 10 minutes before serving. Serve warm with custard, double cream, or vanilla ice cream.
NOTES
Bramley apples are essential here — their sharp, collapsing texture is what makes this crumble so good. Eating apples stay too firm and too sweet. The nutmeg in the crumble topping is the twist that sets this apart from every other blackberry and apple crumble — it adds a subtle warmth that works beautifully with both fruits. The flaked almonds give the topping a gorgeous crunch. Serve warm with proper homemade custard, double cream, or vanilla ice cream.