This is a really good blackberry and apple crumble recipe bursting with fruit is comfort food at its very best. If you can’t find fresh blackberries you can use frozen instead.  Interestingly frozen fruit and vegetables are often more nutritious in a crumble recipe than fresh as they are frozen within hours of being picked, thus locking in all the vital nutrients.


  • 175 plain flour
  • Generous pinch of salt
  • 100g butter
  • 75g demerera sugar
  • 50g  ground almonds
  • 25g butter
  • 350g apples, peeled, cored and chopped
  • 350g pears, peeled, cored and chopped
  • Finely grated zest ½ lemon
  • 50g caster sugar
  • 200g blackberries


Mix the flour and salt together, and then rub the butter into the flour using your fingers until most of the butter has been absorbed. Finally rub in the demerera sugar and ground almonds.

Melt the 25g butter in a saucepan, add the chopped apples and pears and cook gently until just beginning to soften.  Stir in the grated lemon zest, sugar and blackberries.

Transfer to an ovenproof dish (a round pyrex dish with a diameter of 17cm and depth of 7 cm is ideal). Sprinkle over the topping and bake in an oven pre-heated to 200C for 30 minutes or until golden and bubbling.


Makes 6 Portions
Suitable for Freezing

Annabel Karmel

The fussy Eaters recipe book Ebury Press £12.99