Nigella Blackberry And Apple Crumble

I can still smell it: the sharp zing of Bramley apples bubbling away under that golden blanket of crumble, mingling with the jammy depth of blackberries picked from bramble bushes behind my gran’s cottage. This wasn’t just dessert — this was autumn in a dish. We’d come in, fingers purple and scratched from picking, and she’d already have the butter chilling and the oven ticking warm.

Nigella Lawson’s take on the Blackberry and Apple Crumble is a love letter to this classic — simple, rich, and unapologetically British. It’s the sort of pudding that forgives imprecision, welcomes a dollop of cream or custard, and tastes like home, even if your home isn’t surrounded by hedgerows.

Ingredients List

For the Fruit Filling:

• 3 large Bramley apples — the tartness is key here.
• 1½ ounces butter — for a bit of richness in the fruit layer.
• 12 ounces blackberries — fresh or frozen both work.
• 5 ounces superfine sugar — adjust depending on how sweet your berries are.
• 1 pinch cinnamon (or a few ground cloves) — warming and optional.
• 2 fluid ounces water

For the Crumble Topping:

• 4 ounces diced unsalted butter — keep it cold!
• 8 ounces all-purpose flour
• 4 ounces superfine sugar
• A sprinkling of brown sugar — adds a toffee-like edge when baked.
• Confectioners’ sugar — for dusting before serving.

How to Make It (Instructions)

1. Freeze the butter for at least 3 hours beforehand. I always forget this bit, so I usually cube it first, then chuck it in the freezer — easier to manage when time’s tight.
2. Peel, core, and chop your Bramleys into ½-inch cubes. I stash them in the fridge so they stay crisp while I prep everything else.
3. In a wide pan, melt 1½ oz butter with 2 oz water, then tip in your apples. Stir gently.
4. Add the sugar and spice. Let it cook just until the apples start to soften but haven’t lost their shape — about 5–7 minutes. You’re not making purée here.
5. Stir in the blackberries. Let them bleed a little juice into the mix for about 2–3 minutes, then take it off the heat.
6. In a bowl, combine flour and sugar. Add your cubed butter and rub it in with fingertips or a pastry cutter until it looks like breadcrumbs. Don’t overwork it — a few buttery clumps give you the best texture.
7. Layer the fruit into a baking dish, then spoon the crumble over the top, covering evenly but not pressing it down.
8. Sprinkle over the brown sugar, and bake at 180°C (350°F) for 25–30 minutes, or until golden and bubbling at the edges.
9. Dust with confectioners’ sugar before serving. Ideally, with thick custard or clotted cream. Or both — no judgement here.

Common Mistakes

Why is my crumble topping soggy?
You might’ve used too much fruit or didn’t bake it long enough. Make sure it’s bubbling when you pull it out of the oven.

Should I cook the fruit first?
Yes, for this recipe — especially with Bramleys. Otherwise, they can stay too firm or release too much water during baking.

Can I use melted butter for the crumble?
Nope. Cold butter gives you that classic crumbly texture. Melted butter turns it into more of a biscuit dough.

Why is my crumble too dry?
You probably didn’t use enough butter or over-mixed the topping. I did this once trying to be “healthy.” Never again.

Storage Tips

Fridge:
Cover the crumble with foil or store in an airtight container. Keeps well for 3 days.

Freezer:
Let it cool completely, then wrap tightly in cling film and foil. Freeze for up to 3 months.

What to Serve With It

• Vanilla ice cream — cold meets hot, creamy meets tangy. It just works.
• Custard — the classic British choice. Preferably thick enough to stand a spoon in.
• Whipped cream with a splash of vanilla — lighter but still indulgent.

FAQ Section

Can I make this gluten-free?
Yes — swap the flour for a 1:1 gluten-free blend and check that your baking powder (if using) is GF-certified.

Can I use frozen blackberries?
Absolutely. No need to thaw — just toss them in with the apples during the final stir.

Is this crumble vegan?
Not as-is, but easily adapted. Use vegan butter and a plant-based vanilla ice cream or custard to serve.

Why use Bramley apples instead of regular ones?
They break down beautifully and have a sharpness that balances the sweet crumble. Eating apples tend to stay firm and don’t give the same saucy texture.

Try More Recipes:

• Nigella Beetroot Cake
• Nigella Shepherds Pie
• Nigella Chocolate Orange Cheesecake
• Nigella Lemon Mousse