Hairy Bikers' apple and blackberry crumble

(463 ratings)
Hairy Bikers' apple and blackberry crumble
Hairy Bikers' apple and blackberry crumble
  • Serves: 6

  • Prep time:

  • Cooking time:

    (or until golden on top)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

The Hairy Bikers' apple and blackberry crumble recipe is a classic at it's finest. Made with fresh blackberries and sweet apple chunks, this delicious crumble recipe is sure to become a family favourite. You can't beat this traditional British fruit dessert with a dollop of hot and creamy custard - it's the ultimate comfort food and this recipe is from the boys' 'Mums Know Best' series on BBC2. This recipe serves 6 people and takes around 1hr and 5 mins to prepare and cook - it's well worth the wait! If you have any leftover, store in a bowl covered in clingfilm in the fridge. You can reheat (removing the clingfilm) or serve cold the next day. Our serving suggestions would be vanilla ice cream, homemade custard or a dollop of fresh cream.


For the filling:
  • 3 eating apples, peeled,
  • Quartered and cored
  • 2 Bramley cooking apples, peeled
  • Quartered and cored
  • 2tsp cinnamon
  • 100g demerara sugar
  • 300g blackberries

For the crumble topping:

  • 175g plain flour
  • 1tsp cinnamon
  • 140g soft brown sugar
  • 35g porridge oats
  • 180g cold unsalted butter

Make your own creamy, homemade custard to drizzle on top, with our easy recipe


  1. Put the quartered apples in a bowl and shuffle them around to mix them up a bit. Mix the cinnamon with the sugar in a separate bowl. Put half the apples in an oven dish and sprinkle with a third of the sugar mixture. Add the blackberries and sprinkle with the second third of sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture.
  2. To make the crumble topping: Put the flour and cinnamon in a bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of breadcrumbs. Lay the crumble mixture on top of the fruit.
  3. Preheat the oven to 170C, gas 3 and bake the crumble for about 40 mins. Keep an eye on the top. The sugar should go golden, not black. Serve with homemade custard.

This recipe is taken from Mums Know Best: The Hairy Bikers' Family Cookbook, 20 from Weidenfeld & Nicolson. The book is also available from The Hairy Bikers: Mums Know Best is on BBC2 at 8pm everyday Tuesday, from 5th January 2010 for six weeks.

Your rating

Average rating

  • 3
(463 ratings)

Your comments


Ridiculous amount of butter, turns into a greasy mess!


Molly, I suggest you download an adblocker. I use Adguard Adblocker since you are able to disable it for sites that will not work with one in place such as catch ups on Channel 4 and 5. Just search the web for adblocker and you should be able to find loads available.


I wouldn't know if it's good old or not as a stupid ad pops over whatever bit I'm trying to read so after half an hour of swearing at my computer I gave up 😡

Jason Brown

Rubbish. The qualities are wrong, the timing are wrong and the instructions are wrong. There are much better accurate more recipes. Don't waste your time with this one.


Utter rubbish. Far too much butter makes crap crumble, and the apples need to be cut smaller or cooked for longer.


If this works with this given recipe it'll be a miracle. Far too much butter but had run out of flour so couldn't add more.


This is not a good recipe. The fruit is hard and the topping is terrible. I had to pretty much make up my own version of this recipe. Why I deviated from BBC good food I don't know!


The liquid in the bottom of the dish is the juice. Spoon it on top of the icecream or cream or custard. It is lovely if a little bit sharp - but full of summer goodness. and delicious.


I cut my apples into thin slices after having read this and found that it worked. The fruit was tender and delicious. I baked it for the exactly required 40 minutes and the topping was golden and crunchy. Ohmiggod!


Scrummy is the only thing I can say - did add some crushed almonds though.

Sasha C

Way too much butter! Took me nearly half an hour to make breadcrumbs....But otherwise, great! Cinnamon really helped.

Nic Payton

That should be gas mark 5 not 3.

Polly Watts

I made my topping in the food processor because I'm a bit lazy and substituted most of the butter with a flora baking block thing as that's all I had and it worked a treat. I usually find crumble toppings too floury and dry but this was crunchy and cookie-like. I used light muscovado sugar for the topping but golden granulated instead is Demerara for the filling as I'd ran out. I cooked for 40mins on 170 fan and stil had a few hard apple pieces, but most were soft enough to eat without having turned into mush. I had about half the amount of blackberries too (summer forage left overs from the freezer) so added another bramley apple half.


Miles too much butter in the crumble - ended up with more of a dough crust.


I love this recipe and have made it many times with this Mrs. we used 55g - 65g oats and normally add almond powder which stops it clumping to much, now we are comfortable we have also added a couple extra twists of our own to personalise it which also helped just try thing its a brilliant bass recipe suit every one. FANTASTIC!!

Tony Cordwell

We enjoyed the fruit's consistency, but I had the same problem with the crumble part. My mother had always said a ratio of 1:2:3 sugar:butter:flour, and that works. So I changed it to 175 butter, 100 sugar, 225 flour, plus the oats.

Laura Edwards

I also had to add more flour to the mixture for the topping, it turned out lovely though. However more disappointing was the amount of liquid in the bottom of the dish when I served the crumble, it was quite upsetting as I had made this to follow a big family lunch The fruit was not the usual consistency that I'd expect from a crumble, undercooked perhaps. I don't think I will use this recipe again, if I do I will cook the fruit first next time.

Lindsey Dougall

Yes, I think an extra 1 has been added before the 80g of butter......way too much and too doughy. Suspect a typo.


After the stipulated 40 mins the apple quarters were not even vaguely cooked. Had to cook it another 30 mins with the top foiled, and even then it was only just done. Also agree with all the other comments that the topping has way too much butter. A bit of a dud, sorry.


Agreed, flour/butter ratio should be about 2:1. Also I like to use wholemeal flour and a bit of wheatgerm when I make an oaty crumble. I like to add chopped nuts too, Hazelnuts and/or Walnuts make it even better. :)


Our crumble went doughy too but worked out real tasty when put in a fridge to harden and then grated all over nommy fruit :3 Bon app!

Caroline Chuter

just made this :) although i changed topping amount as as too sticky, i changed it to 250g flour , and 45g oats...... hope this helps other, now to test it after its cooked lol, also never had dermerea or brown sugar so used golden caster sugar,,,,, will message later the results x


agree with above the butter to flour mix is well out !!


Awesome recipe, instead of custard we used dairy icecream to go with it and it was simply delicious, five stars from me.

sally lake

Great recipe, only one small criticism, which is that I found the ratio of butter to flour to be a bit off. using the quantities shown I was unable to get the desired breadcrumb consistency, I found I had to add about 50-75g of extra flour and a few more oats in order to break up the mixture from being a big lump of stuff. maybe my hands were too warm, I don't know, but bear this in mind if you are following this recipe.

comments powered by Disqus

FREE Newsletter