- 1 hour
- Prep 20 minutes
- Cook 40 minutes
- Serves 6
Our own recipe. The photograph is AI-generated.
Ingredients
- 1kg Bramley cooking apples (about 3 large), peeled, cored and cut into 2cm chunks
- 250g blackberries, fresh or frozen
- 60g light brown soft sugar, for the fruit
- 1 teaspoon ground cinnamon
- 1 tablespoon cornflour
- 175g plain flour
- 75g porridge oats
- 90g light brown soft sugar, for the topping
- A pinch of salt
- 100ml vegetable oil or light olive oil
- To serve: 500ml oat custard
Let's cook
- Heat the oven to 190C (170C fan). You need an ovenproof dish of about 20 by 30cm.
- Put the apples, blackberries, 60g sugar, cinnamon and cornflour in the dish and toss together. The cornflour thickens the juices as they bake.
- In a bowl, mix the flour, oats, 90g sugar and salt. Pour in the oil and stir with a fork, then rub it between your fingertips until it forms clumps, like rough breadcrumbs with some bigger pieces. If it feels dry, add 1 tablespoon of cold water.
- Scatter the crumble evenly over the fruit. Do not press it down: a loose topping bakes crisper.
- Bake for 35 to 40 minutes, until the top is golden and the fruit juices are bubbling up at the edges.
- Leave it to cool for 10 minutes, as the fruit is very hot. Meanwhile, warm the custard in a pan, stirring.
- Spoon into warm bowls and pour the custard alongside.
Tips
- Bramleys collapse into a soft, tangy purée as they bake. For apples that keep their shape, use half Bramley and half Braeburn.
- Frozen blackberries work just as well and are often cheaper; add them straight from frozen.
- Leftovers keep covered in the fridge for 2 days. Reheat until steaming hot.
Swaps
- Not vegan: use 100g cold butter, rubbed in with your fingertips, instead of the oil, and serve with ordinary custard. This adds milk, and custard often adds eggs.
- Gluten free: use gluten-free plain flour and oats labelled gluten free, and a custard that is gluten free.
- Swap the blackberries for raspberries or chopped plums.
Tags
In Autumn comfort, Weekend brunch and bakes.
Contains: Cereals containing gluten .
Gluten is in the plain flour, the porridge oats and the oat custard. Plant-based custards can also contain soya, so check the label; the fruit contains none of the 14 allergens.
Check every packet for allergens.