One of the best puddings to follow sunday lunch at this time of year. And not bad for breakfast the next morning if there’s any left! Both in season, apples should be cheap and blackberries are free in the hedgerows, or available in shops.


For the crumble
200g plain flour
140g soft brown sugar
180g cold butterFor the filling
5 apples (you can use a mix of cookers and eating apples), peeled, cored and cut into generous bite sized pieces
300g blackberries (or thereabouts)
100g brown or caster sugar

Put the apple pieces in a large bowl. Sprinkle over the sugar and stir with a spoon so all the apple pieces are coated. Gently fold in the blackberries and move the fruit to the dish you are using.

Preheat the oven to 170°c.

To make the crumble, put the flour and sugar in a bowl and stir to combine. Cut the butter into small pieces, stir into the flour/sugar mixture and then using your fingertips, rub to make a breadcrumbs-like texture. Spoon the crumble over the fruit.

Place the dish in the middle of the oven and bake for 40 minutes or until the top is a light golden brown.

Serve with custard, pouring cream or vanilla ice cream.

Lee Farren
Lee Farren