Apple and blackberry crumble

I secretly love winter nights. When it’s dark by 5pm, frosty cold and you have no reason (or inclination) to leave the house, it’s the perfect excuse to turn the oven on and make spiced pudding.

Crumble is definitely one of my favourite puddings, if not my absolute favourite. The bubbling, hot fruit blanketed under a crunchy, caramelised topping- perfection in a pudding.

I picked up a huge bag of seasonal Cox apples at the local market, purely with the intention of making this crumble. The sweetness of the apples, alongside the slightly tart taste of the blackberries is almost perfect; team it with a few whole spices for an irresistible infusion.

I always bake the crumble topping separately to the fruit so it remains as crunchy as possible, without that porridgy layer appearing between the fruit and topping. Simply spoon over the topping just before serving this Spiced Apple and Blackberry Crumble.

apple and blackberry crumble 2

Serves 4


8 Cox apples, peeled, cored and sliced evenly

Generous handful of blackberries

2 cinnamon sticks

2 whole cloves

3 star anise

For the topping:

100g plain flour

50g oats

2 tablespoons of semi-solid coconut oil

75g demerara sugar

3 tbsp flaked almonds, chopped roughly



  1. Pre- heat the oven to 180C/ Gas mark 4
  2. Arrange the apple slices and blackberries in an oven-proof dish. Place the cinnamon sticks, cloves and star anise over the fruit and bake in the oven for 25-30 minutes until softened and bubbling.
  3. Mix the flour and oats in a large bowl. Rub in the coconut oil using your hands until it resembles breadcrumbs. Stir through the sugar and almonds. Spoon evenly onto a baking tray and bake in the oven for 8-10 minutes until the almonds appear slightly golden.


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