Apple and blackcurrant crumble is a knockout dessert. It’s an easy to make and utterly irresistible pudding that can be enjoyed all year round. Sweet yet tart, try serving this blackcurrant crumble with warm and soothing custard in the colder months, cream as the weather picks up or with a scoop of vanilla ice cream on hot summer days.
Love a classic British pudding? How about adding blackcurrant pies to your repertoire?
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Why you’ll love this recipe
Apple crumble is a much-loved pudding throughout the UK, but the inclusion of blackcurrants really takes this classic treat up a notch or two. Here are a few reasons to fall in love with this blackcurrant crumble:
- It’s quick and easy to make (you’ll need just 30 minutes of hands-on time).
- And it can be made in advance (it can even be frozen).
- The tart blackcurrants are a welcome addition to those soft and sweet apples.
- Together these fruits provide plenty of sweet, jammy flavour.
- And it’s piled high with a classic oaty crumble topping.
If you can’t get hold of blackcurrants try my apple and blueberry crumble instead or opt for another classic British treat, gooseberry crumble.
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If I want to make all of my family equally happy at the dinner table, then this apple and blackcurrant crumble is my go-to option for dessert.
Of course, like the majority of the UK, I’d be hard-pushed to serve up a crumble my family didn’t like, but this blackcurrant crumble is their favourite.
The combination of tart yet sweet blackcurrant compote nestled amongst tender apple slices and that buttery, crumbly topping is enough to get main course plates polished off in record time and minds excitedly racing towards pudding.
Crumble lovers should not miss my recipes for gooseberry crumble or apple and blueberry crumble. And you can find plenty more sweet options in my collection of scrumptious dessert recipes.
Why are blackcurrants good for me?
Technically, blackcurrants are full of health benefits. Amongst other things, this zingy fruit is good for:
- Keeping your gut healthy.
- Maintaining eye health.
- Providing soluble and insoluble fibre.
- Providing a good source of vitamin C.
Of course, being a particularly sour fruit, blackcurrants usually end up being sweetened considerably before consumption. Please keep this in mind when scoffing down these nutritious berries and claiming it’s all good stuff.
Needless to say, this sugar and butter-laden apple and blackcurrant crumble could never claim to be healthy, despite its vitamin C contribution.
Ingredients notes
Blackcurrants: fresh blackcurrants are the best option for this recipe but if you cannot get hold of them use frozen blackcurrants instead. Please don’t use tinned fruit as it tends to have been canned in syrup rather than juice, so the sugar content of the compote would be too high.
Apples: this recipe uses eating apples as they keep their shape during the cooking process and do not turn mushy. Pick firm, crisp apples with plenty of zesty flavour such as Braeburns or Pink Lady apples.
Butter: real butter gives the best flavoured crumble topping but baking margarine or vegan block butter can alternatively be used. You may benefit from adding an extra pinch of salt to the topping mix to boost the flavour if you are using an alternative to real butter.
Flour: use plain flour for this blackcurrant crumble recipe. There’s no need for a raising agent.
Oats: a few oats really boost the texture of the crumble topping. Use whatever size you have to hand. These can be omitted if you do not have any in your pantry.
Demerara sugar: this is one of my favourite ingredients in a crumble topping. Not only does it boost the flavour, it also adds extra bite and texture.
Step by step instructions
There are 3 very simple stages involved in the making of this apple and blackcurrant crumble:
- Make a blackcurrant compote.
- Prepare the apples.
- Make the crumble topping and bake.
Here is each stage in turn.
Make the Blackcurrant Compote
- If using fresh blackcurrant pick them over and remove any stems then rinse in cold water and drain.
- Put the blackcurrants and sugar in a pan and heat gently to allow the sugar to dissolve. Stir often.
- Once the pan starts to get a little liquid in it, turn the heat to medium and cook for 5-10 minutes until the blackcurrants are soft and a definite sauce has developed.
Prepare the apples
- Put the butter into a large pan and heat to just melt it. Add the sugar, stir and set aside.
- Peel, core and chop the apples roughly.
- Add them to the butter and sugar in the pan, then return to the heat and cook, stirring frequently, for 5 minutes.
- Tip the apples into a large baking dish. and spoon the blackcurrant compote evenly over the top.
Make the Topping
- In a large bowl measure out the flour, granulated sugar and salt. Stir to combine.
- Cube the butter, add to the bowl, then rub in: use your fingertips to rub the flour and butter together until it resembles breadcrumbs.
- Stir through the oats and demerara sugar.
- Tip the crumble over the fruit and spread out roughly.
- Bake for 30-40 minutes until the top is golden.
- Remove from the oven and let cool for 5 minutes before serving.
Expert tips
- Bake the crumble on an old baking sheet so that if any liquid bubbles over the edge of the dish as the crumble cooks, it is caught on the tray. It’s far easier to clean a baking sheet than the oven bottom and shelves.
- Use digital scales and gram measurements as they are so much more accurate than cup measurements and will give better results.
- This recipe has been developed using eating apples. Cooking apples, such as Bramleys, are not a suitable substitute.
- Vary the flour – try using spelt flour for a hint of nutty flavour in the crumble topping.
Frequently asked questions
Yes, you can easily make a vegan version of this apple and blackcurrant crumble. Simply replace the butter with a vegan-friendly alternative, check the sugars you are using are vegan (not all of them are) and you are good to go.
To make a gluten-free blackcurrant crumble exchange the topping for this one.
If there are any leftovers, they can be stored in the fridge (covered) for up to 3 days. Just reheat in the oven for 15 minutes or so.
Leftovers can also be frozen for up to 3 months. Defrost fully before reheating in the oven.
Fresh blackcurrants are typically in season during August in the UK. So look out for them in supermarkets, or, more likely, your local pick-your-own field or farm shop. That’s assuming you haven’t got a neat little blackcurrant bush tucked away in your garden.
Blackcurrants are also available year-round in the freezer department – again, farm shops are a good bet for finding them. A little goes a long way flavour-wise, so I always keep a small bag of them in my freezer.
These dark currants are easy to come by in England, France and Germany but elsewhere, they can be tricky to find. In fact, in America, farmers were once banned from growing them. If your search for this tart treat winds up fruitless, please don’t despair. Blackberries make a fabulous substitute here.
Serving suggestions
What if I told you that this apple and blackcurrant crumble is good enough to eat just as it is? Trust me, the juicy fruit evident in the photos makes this pudding a delight to eat on it’s own. No accompaniments are strictly necessary.
However, this tasty treat also pairs well with a great number of other toppings for the ultimate dessert:
- custard (especially in the cooler months).
- single cream.
- vanilla ice cream (my top choice on hot summer days).
- evaporated milk (for that authentic 1970’s vibe).
- whipped cream.
- creme fraiche.
- clotted cream (oh my days).
How will you eat yours?
More tempting blackcurrant recipes
Have you made this recipe for apple and blackcurrant crumble? Please do let me know how you got along by leaving a comment and/ or a rating. It really does help other readers know that they can trust this recipe (and I always love to hear from my readers).
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Blackcurrant and Apple Crumble
Equipment
- )1 x large ovenproof dish (pictured circular dish is 24cm diameter)
Ingredients
For the Blackcurrant Compote
- 150 g Blackcurrants Frozen or fresh
- 75 g White sugar Granulated or caster
For the Apples
- 4 Crisp eating apples such as Pink Lady/ Braeburn/ Jazz
- 15 g Butter
- 15 g White sugar
For the Crumble Topping
- 160 g Flour
- 3 tablespoon Granulated sugar
- 100 g Butter
- 30 g Oats
- 3 tablespoon Demerara sugar
- ⅛ teaspoon Salt
Instructions
Make the Blackcurrant Compote
- If using fresh blackcurrant pick them over and remove any stems. Rinse in cold water and drain
- Put the blackcurrants and sugar in a pan and heat gently to allow the sugar to dissolve. Stir often
- Once the pan starts to get a little liquid in it, turn the heat to medium and cook for 5-10 minutes until the blackcurrants are soft and a definite sauce has developed
- Take the pan off the heat and set aside
Prepare the apples
- Put the butter into a large pan and heat to just melt it. Add the sugar, stir and set aside
- Peel, core and chop the apples roughly
- Add to the butter and sugar in the pan, then return to the heat and cook, stirring frequently, for 5 minutes
Make the Topping
- Preheat the oven to 180C/ 350F/ GM 4
- In a large bowl measure out the flour, granulated sugar and salt. Stir to combine
- Cube the butter, add to the bowl, then rub in: use your fingertips to rub the flour and butter together until it resembles breadcrumbs
- Stir through the oats and demerara sugar
Assemble and Bake
- Tip the apples into a large baking dish
- Spoon the blackcurrant compote evenly over the apples
- Tip the crumble over the fruit and spread out roughly
- Bake for 30-40 minutes until the top is golden
- Remove from the oven and let cool for 5 minutes before serving
Sarah
Made this last night and it is absolutely delicious!
Jane Saunders
Sarah, thank you so much for your lovely comment., Long live blackcurrant season!
Mikey
Was given a bag of blackcurrants today and as a bloke had no idea so searched and found , cheated a bit on the crumble bought a mix but added oats and sprinkled demerara on top …oooo added pinch of nutmeg to the apple .
Tell you what …its a bit good ?
Jane Saunders
Excellent work. Pleased my recipe inspired you to get creative
Nancy
Any chance of giving the measurements in volume (cups) instead of grams? That doesn’t come naturally to us Canadians!
Jane Saunders
Hi there from the UK Nancy! I’ve got the measures in ounces as well as grams (if you click the US customary button at the bottom of the ingredients list) if that’s any help? I try to convert to cups when possible but if the translation comes out as crazy measurements that nobody will be able to use I don’t list cups.
I highly recommend a set of digital scales – they are about $15 on Amazon and make recipes listed in grams such as this one easy. Most measure in grams, ounces, fl ounces, so they are a highly useful piece of kit.
Nancy
Thanks, Jane. That was helpful. Want to make it tonight for my husband’s birthday dessert!
Taranjeet Sagoo
Scrump..diddly…umptious. I had it with light Squirty Creams and my sister with Double Cream.
Jane Saunders
Thankyou 🙂 I love a bit of squirty cream too – so much fun on desserts and drinks.
Patricia Wallace
This is the third time I’ve made this recipe it’s absolutely yummy never a scrap left ?
Jane Saunders
Oh wow – that’s fantastic to hear – thanks for taking the time to let me know. Never any leftovers when its made here either.
Jen
This was DELICIOUS! I will definitely be making this again!
Jane Saunders
Yes! Pleased you enjoyed it.
wilhelmina
I knew blackcurrent was delicious, but I had no idea they were so good for you! That makes the extra serving I ate of this yummy crumble count as a healthy snack, right?
Jane Saunders
Haha – I wish, then I’d be eating it for breakfast.
Jessica Formicola
I made this for dessert last night and everyone devoured it! There wasn’t a bite left after my family finished it!
Jane Saunders
Yeah!!! That’s the downside of being so damn tasty though – no leftovers 🙂
So. pleased it was a hit.