Rosie Makes: Blackberry and Apple Crumble with Walnuts and Sunflower Seeds

Blackberry & Apple Walnut Crumble

September heralds the arrival of Autumn – my favourite season – and with it the beginning of crumble season. This Mary Berry recipe is a twist on the crisp-weather classic; the fruit and crumble are cooked separately so the crumble stays crisp, meaning that you can make the topping in advance and assemble the dessert whenever needed – often at this time of year! The topping is delicious to nibble on too – almost granola-like in its composition, this is one crumble that feels practically saintly. To make the topping, you will need:

50g plain flour
50g porridge oats
150g muscovado sugar
150g walnuts, roughly chopped
50g sunflower seeds
100g softened butter

Blackberry & Apple Walnut Crumble

1) Preheat the oven to 180C/ 160C Fan/ Gas 4.

2) Weigh the topping ingredients into a large mixing bowl.

Blackberry & Apple Walnut Crumble

Blackberry & Apple Walnut Crumble

Blackberry & Apple Walnut Crumble

Rub in the butter until evenly distributed and the mix has formed small clumps.

Blackberry & Apple Walnut Crumble

Spread the mixture evenly over a baking tray lined with parchment and bake for 20 minutes until golden brown and crisp.

Blackberry & Apple Walnut Crumble

Stir to break up the crumble ready for the topping.

Blackberry & Apple Walnut Crumble

Blackberry & Apple Walnut Crumble

3) Meanwhile, prepare the fruit. You could use any crumble-appropriate fruit; I went for brambles and apples (you want about 1.5kg of fruit to serve 6).

Blackberry & Apple Walnut Crumble

I find cooking the fruit in the oven means it keeps its shape better, but begin by stewing the apples with some lemon juice and sugar (about 100g muscovado if you’re using cooking apples, less for eating ones) in a pan on the hob.

Blackberry & Apple Walnut Crumble

Transfer to an ovenproof dish, add the brambles on the top and cook for about 20 minutes until tender but not falling into a pulp.

Blackberry & Apple Walnut Crumble

Sprinkle the crumble over the hot fruit and serve with cream or ice cream.

Blackberry & Apple Walnut Crumble

Blackberry & Apple Walnut Crumble

Blackberry & Apple Walnut Crumble

The topping keeps well for a week in an airtight container, and the fruit will keep for 3 – 4 days in the fridge.

Blackberry & Apple Walnut Crumble

Blackberry & Apple Walnut Crumble

Blackberry & Apple Walnut Crumble

Blackberry & Apple Walnut Crumble

What are you baking this weekend? What’s your go-to crumble recipe?

Blackberry & Apple Walnut Crumble

Blackberry & Apple Walnut Crumble

Blackberry & Apple Walnut Crumble

0 comments

  1. Seema says:

    Hi Rosie, Wow crumble recipes. This really IS just in time for fall. I can’t wait to add this crumble to muffins, oatmeal, pies, bars etc. Have you added flavors to this crumble before—with cinnamon or vanilla? I’m curious if it would still keep the same texture if I tailored the flavor to make it more complimentary to particular dishes. Any advice?

    • Thank you Seema! Autumn is definitely in hte air here. That’s great you’re going to try it out 🙂 I haven’t, but I think it would be delicious with either, what a great idea! I think cinnamon would definitely work fine in terms of consistency, though the vanilla might make it a bit moist if you’re using extract. I say try a few drops and see! 🙂

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