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Apple & Blackberry Crumble
August 28, 2025
Serves
Prep Time
Cook Time
Total Time
Gather crisp apples, plump blackberries, and a cosy blanket of buttery crumble made with oats, almonds, and muscovado sugar. Serve warm with a generous dollop of Trewithen Cornish clotted cream for the ultimate autumn pudding.
Perfect for sharing after a Sunday roast – or after a windswept blackberry picking walk along the Cornish coast.
Recipe by James Strawbridge.
Apple & Blackberry Crumble
Serves: 6-8 Prep Time: 20 mins Prep Time: 35 mins Prep Time: 55 minsMethod
Step 1
Preheat the oven to 180C (fan 160C).
Step 2
Make the crumble: In a food processor, combine the flour, oats, muscovado sugar, and almonds. Add the cold butter and blitz until the mixture reaches your preferred crumble texture. Set aside.
Step 3
Prepare the fruit: In a large frying pan, melt 50g butter over medium heat. Add the diced apples, sugar, cinnamon, and ginger. Cook for 5-6 minutes until the apples start to soften and caramelise.
Step 4
Gently fold in the blackberries, allowing them to release a little juice without breaking down completely.
Step 5
Assemble: Transfer the fruit to a baking dish and evenly scatter the crumble mixture on top.
Step 6
Bake for 30-35 minutes, until golden brown and bubbling.
Step 7
Serve warm with a generous dollop of Trewithen Cornish clotted cream.
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Ingredients
Crumble topping:
- 150g plain flour
- 100g rolled oats
- 125g light brown muscovado sugar
- 100g whole almonds
- 200g Trewithen salted butter
Fruit Filling:
- 4-6 large Brambley apples, peeled, cored, and diced
- 50g Trewithen salted butter
- 2-4 tbsp light brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 200g fresh foraged blackberries
To serve:
- Trewithen Cornish clotted cream
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