Meals and Courses

Oat-Topped Orchard Fruit Crumbles

cook 30 mins
  • 4 cooking apples, peeled, cored and roughly chopped
  • 2 tablespoons soft light brown sugar
  • 2 tablespoons caster sugar
  • 3 tablespoons water
  • 175 g (6 oz) blackberries
  • 100 g (3 1/2 oz) plain flour
  • 75 g (3 oz) unsalted butter, cut into cubes
  • 100 g (3 1/2 oz) porridge oats
  • 100 g (3 1/2 oz) demerara sugar
  • 1/2 teaspoon ground cinnamon
  • ice cream, clotted cream or crème fraîche, to serve
  • Place the apples, brown sugar, caster sugar and measurement water in a heavy-based saucepan and cook over a gentle heat, stirring occasionally, for 5–8 minutes until the apples are soft and just beginning to turn pulpy. Fold in the blackberries, cover and remove from the heat. Keep warm.
  • Place the flour in a large bowl, add the butter and rub in with the fingertips until the mixture resembles coarse breadcrumbs. Stir in the oats, demerara sugar and cinnamon. Spread out in a large roasting tin and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes, stirring halfway through cooking, until golden.
  • Spoon the warm fruit into warmed serving bowls and top with the warm golden crumble. Serve with ice cream, clotted cream or crème fraîche.
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