Apple and Blackberry Crumble

Using our Organic Plain White Flour, this apple and blackberry crumble is classic comfort food at its best – the perfect end to an autumnal Sunday lunch.

Free from Egg, Soya, Nuts
Vegetarian, Organic

Ingredients

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  1. Pre-heat the oven.
  2. Peel, core and slice the apples into a 1lt/2pt oven dish.
  3. Add the caster sugar and water then stir to mix.
  4. Bake the apples in the pre-heated oven for 20 minutes.
  5. Meanwhile put the flour and Demerara sugar into a mixing bowl. Slice the butter, add it to the bowl and roughly mix it into the flour, using a fork, to create lumpy ‘breadcrumbs’. Lastly stir in the oats.
  6. Carefully remove the apple from the oven and stir in the blackberries.
  7. Pour the prepared flour mixture over the fruit.
  8. Bake in the pre-heated oven for 40-45 minutes.

Equipment

1lt/2pt oven dish

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

40-45 minutes
I cooked the crumble mix in advance spread out on 2 baking sheets for 15 minutes at 200c. i was able to bash it up to crumble texture to avoid pastry layer. Then placed on fruit 10 minutes before end of cooking to reheat. Also used PURE butter and worked well.
By Mrs Melanie Sansum
24 Mar 2016
Oats are naturally GF but usually contaminated with gluten as they are usually not prcessed GF environment. Oats however can be gluten free if you buy specific gluten free oats.
By Mrs Suzanne France
11 Oct 2015
Made for sunday lunch pud for 6 adults and 2 children plus the extras. Went down a treat. Worth a try. Will do this again very soon.
By Ms Ann Brown
04 Oct 2015
Just to be clear, oats are not Gluten free
By Miss Lucy Rowland
25 Sep 2015
Just made this and my husband and three children loved it! We found some blackberries whilst walking out and googled a recipe and tried this one. The crust is really nice, which I think always lets GF crumbles down ;-)
By Mrs Suzanne France
12 Sep 2015
My wife made it for me and I really enjoyed it a real treat,our daughter came around and she said it was the best crumbe she ever tasted she could not believe it was gluten free
By Mr PAUL RICHARDS
07 Sep 2014
Would be interested in hearing from anyone who has tried this recipe. I have tried it a few times but it just doesnt seem to work. I am a long standing successful baker and come from a long line of professional bakers. This is the first time that I have come across a recipe that I cannot get to work. I have given the recipe to others to make and they have found the same problem as i have. Has anyone successfully used the above Rye Soda Bread recipe? I would love to know. Thank You.

We thought the Rye Soda Bread recipe worked well but following your comments have baked it again a number of times. We liked the bread best when we had increased the milk from 175ml to 200ml. The recipe has now been amended and you can see photo's of our bread. Many thanks for contacting us.

By Mrs Alice Cooper
24 Oct 2009

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