Written by Hayley in Puddings

Crumble has always been a favourite of mine. Living at home apple crumble was pretty much on the menu every Sunday after our roast especially in Autumn when Dad’s apple tree was bursting with apples. Some how I have never got sick of it. I love that throughout the seasons the filling can change depending what has come up in the garden, another firm favourite of mine being rhubarb crumble.

This is the first year in our first home together and whilst hanging out the washing to dry I noticed we had a good helping of blackberries growing up our fence just crying out to be put into a crumble. In this recipe, I have added raspberries and blackcurrants too.


Serves 4

300g blackberries
300g raspberries
150g blackcurrants (I bought these frozen)
1 tbsp caster sugar (or to taste)
100g plain flour
75g butter
100g Demerara sugar
30g porridge oats
30g hazelnuts, crushed
2 tbsp pumpkin seeds

  1. Preheat the oven to 200 degrees. Then place the berries in an ovenproof dish and sprinkle over the sugar.
  2. In a mixing bowl add the flour and butter and use your hands to rub the flour in so that it resembles breadcrumbs.
  3. Next mix in the Demerara sugar, porridge oats, crushed hazelnuts and pumpkin seeds.
  4. Place the crumble mix on top of the fruit and cook in the oven for 30 minutes or until the crumble is golden.

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