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Apple and blackberry crumble

PUBLISHED: 13:00 18 December 2015

Apple and blackberry crumble

Apple and blackberry crumble


Josh Eggleton is Chef Patron of multi award-winning pub The Pony & Trap in Chew Magna. Here he has created a menu especially for vegetarians.


Ingredients for the filling:

200g blackberries

6 cooking apples

150g Demerara sugar

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cloves

Pinch of salt

For the topping

200g plain flour

100g butter

120g Demerara sugar

100g toasted almonds

50g rolled oats


1. Preheat the oven to 180°C.

2. For the topping put the butter, flour and sugar in a food processor until the mix starts to clump together. It should consist of lumps of different sizes but not be fully combined.

3. Place the mix in a bowl and fold in the almonds and the oats.

4. Line a baking sheet with baking paper and spread the mix over it evenly. Bake in the oven for 20 minutes, turning every 7 minutes or so until it’s crumbly and golden. Set aside to cool.

For the filling:

6. Peel and core the apples and cut them into wedges or large cubes. Put the apples in a medium-sized pot and mix in the sugar, salt and spices. Place over a medium-high heat and stir occasionally. As soon as about ⅔ of the apples start to break down, remove from the heat, stir in the blackberries and then spread the mix on a tray. This will help keep the apples from overcooking – they should still be al dente.

To serve:

7. Using either 4 individual bowls or one

large serving dish, spread the fruit mix

evenly, filling up about ¾ of the depth of your chosen container.

8. Layer the crumble on top and gently reheat in the oven at about 160°C for 15 minutes or slightly longer if the filling has been chilled.

9. Serve with cream, custard or ice-cream.


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