Nothing says Sunday lunch in autumn more than wafts of blackberry and apple crumble emanating from the kitchen – and the fun part is picking the blackberries, if you can find them.

Kirstie Allsopp says: “Where I was brought up, in the country, there were endless hedgerows and we always picked blackberries from them. These days however, a family berry-picking expedition with the four boys means we rarely make it home with a single blackberry, so we end up eating apple crumble!”


Whether you’re lucky enough to have wild blackberries on your doorstep, or are using shop-bought fruit, try this recipe from Kirstie’s  cookbook, Kirstie’s Real Kitchen.

Kirstie Allsopp’s blackberry & apple crumble (Rita Platts/Hodder & Stoughton/PA)
Kirstie Allsopp’s blackberry & apple crumble (Rita Platts/Hodder & Stoughton/PA)
Kirstie Allsopp’s blackberry & apple crumble (Rita Platts/Hodder & Stoughton/PA)
Print Recipe
Nutrition Facts
Blackberry & apple crumble
Amount Per Serving
Calories 404 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 36mg12%
Sodium 126mg5%
Potassium 326mg9%
Carbohydrates 65g22%
Fiber 8g33%
Sugar 31g34%
Protein 5g10%
Vitamin A 636IU13%
Vitamin C 27mg33%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Blackberry & apple crumble

You can’t beat this British classic
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: British
Servings: 6
Calories: 404kcal
Author: Kirstie Allsopp


  • Bowl
  • Shallow ovenproof dish
  • Large bowl


  • 700 g Cox’s apples cored and cut into wedges
  • 300 g blackberries
  • 1 orange juice
  • 1 tsp ground mixed spice
  • 3 tbsp light soft brown sugar

For the topping

  • 175 g plain flour
  • 100 g butter chopped
  • 50 g light soft brown sugar plus an extra tablespoon for sprinkling
  • 50 g regular rolled oats


  • Preheat the oven to 200°C/Fan 180°C/Gas 6.
  • Put the apples into a bowl with the blackberries, orange juice, mixed spice and two tablespoons of the sugar. Mix well, then spoon into a shallow ovenproof dish.
  • To make the topping, put the flour into a large bowl and rub in the butter. Stir in the sugar and oats, then spoon the mixture over the fruit in a thin layer. Sprinkle the remaining tablespoon sugar over the crumble.
  • Bake for 40 minutes, until the crumble is golden brown and the fruit underneath it has softened. Serve with custard.


Calories: 404kcal | Carbohydrates: 65g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 126mg | Potassium: 326mg | Fiber: 8g | Sugar: 31g | Vitamin A: 636IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 2mg

Kirstie’s Real Kitchen by Kirstie Allsopp, photography by Rita Platts, is published by Hodder & Stoughton.

Looking for another classic British dessert recipe? Try Isaac Carew’s sticky toffee loaf with rum.

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