Blackberry and Apple Crumble with Chai Spice and Vanilla

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I cannot believe I haven’t posted a crumble recipe yet! I literally make them all year round with different fruits, toppings and accompaniments. I can however, guarantee that we have been eating them!

Where is this crumble recipe from?

I have 3 main crumble toppings, 2 of which include oats and nuts, but this topping is a very traditional recipe from Nigel Slater’s Real Cooking book, which I bought many moons ago. I love it for its simplicity (preparation) and melt in the mouth, sweet, buttery deliciousness. It works with a plethora of different fruits; these photographs are from the absolute classic combination, Blackberry and Apple. I added a little vanilla and chai spice on this occasion because I was being a bit fancy but it is also heavenly without.

Should I cook the fruit first?

Some fruits can be added raw to a crumble and they will cook in the oven as the crumble cooks. Others are best cooked before hand. Some can be made either way. Blackberry and Apple is one such combination. You could simply place the raw fruit and sugar in your dish, add a tablespoon of cornflour as well to thicken the juices, top with the crumble mix and then they will all cook together. Or, as I did on this occasion, cook the blackberry and apple first and then top with the crumble.

When you cook the blackberry and apple first, your fruit will have a much softer texture as the apple will break down. If you do not cook it beforehand, it will keep its shape and have a much firmer texture. Your choice.

I generally cook it first because I love the soft texture of the fruit contrasting with the crispy crumble on top. I also chose to do it this way because I wanted a little apple sauce to go with a roast chicken (strange I know!). I took a little bit out before I added the blackberries.

How to make Blackberry and Apple Crumble with Chai Spice and Vanilla

Collect all your ingredients together for the Blackberry and Apple with Chai Spice and Vanilla:

• apples
• sugar
• water
• blackberries
• chai spice
• vanilla extract

First make the blackberry and apple sauce:

1. Peel and core the apples and cut into quarters. Cut each quarter into small cubes
2. Cook over a medium heat with the sugar and water, stirring from time to time until the apples are the texture you are looking for. This can take anything from 5 – 15 minutes. Take off the heat.
3. As the apples cook, get together your blackberries, chai spice and vanilla extract.
4. Add the chai and vanilla to the apple and stir well.
5. Gently stir in the blackberries.
6. Transfer to a buttered dish, level the surface and leave to cool before topping with the crumble mix.

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Now collect all your ingredients together for the crumble:

• plain/all-purpose flour
• butter
• fine salt
• caster sugar

Make the crumble topping:

This is all made in the food processor but you can also make crumble by hand if you prefer.

1. Put the flour, salt and butter in the food processor and blitz for a few seconds until they resemble breadcrumbs. (Alternatively rub the butter into the flour by hand.)
2. Add the caster sugar and pulse to combine. (Alternatively stir in the sugar.)
3. Continue to pulse carefully until some of the crumbs stick together to make larger crumbs. (Alternatively rub the mixture together until some of the crumbs stick together to make larger crumbs.) I love having different sized crumbs and I am very happy when I come across a large crispy chunk. If you prefer a finer crumb, do not process for as long
4. Tip on top of the blackberry and apple and use your hands to spread evenly and break up any lumps which are too large.
5. Cook in the centre of a pre-heated oven or about 45 minutes until the top is golden and hopefully, some of the juices have bubbled up through the crumble.
6. Serving options include – cream, yoghurt, custard, ice cream or by itself.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.