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Spiced Apple Crumble

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Butter, for greasing
450g/1lb cooking apples
115g/4oz/1 cup blackberries
Grated rind and juice of 1 orange
50g/2oz/⅓ cup light muscovado (brown) sugar
Custard, to serve

For the topping

175g/6oz/1 cups plain (all-purpose) flour
75g/3oz/⅓ cup butter
75g/3oz/⅓ cup caster sugar
25g/1oz/ cup chopped hazelnuts
2.5ml/ tsp crushed cardamom seeds


Serves: 4


1. Preheat the oven to 200°C/400°F/Gas 6. Generously butter a 1.2 litre/2 pint/5 cup baking dish. Peel and core the apples, then slice them into the prepared baking dish. Level the surface, then scatter the blackberries over. Sprinkle the orange rind and light muscovado sugar evenly over the top, then pour over the orange juice. Set the fruit mixture aside while you make the crumble topping.

2. Make the topping. Sift the flour into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the caster sugar, hazelnuts and cardamom seeds. Scatter the topping over the top of the fruit.

3. Press the topping around the edges of the dish to seal in the juices. Bake for 30-35 minutes or until the crumble is golden. Serve hot, with custard.

Energy 504Kcal/2120kj; Protein 5.9g; Carbohydrate 79.7g, of which sugars 46.3g; Fat 20.1g, of which saturates 10.2g; Cholesterol 40mg; Calcium 108mg; Fibre 4.5g; Sodium 121mg

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