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Home » Baking

Apple and Blackcurrant Crumble

April 15, 2020 by Jane Saunders 17 Comments

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BLACKCURRANT CRUMBLE WITH APPLE
BLACKCURRANT CRUMBLE WITH APPLE
BLACKCURRANT CRUMBLE WITH APPLE
BLACKCURRANT CRUMBLE WITH APPLE

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.

Blackcurrant crumble with apple served from a large round oven dish into a bowl.
Contents List show
1 Why you’ll love this crumble recipe
2 Are blackcurrants good for me?
3 Ingredients notes
4 How to Make Blackcurrant Crumble
5 Expert tips
6 Frequently asked questions
7 Serving suggestions
8 Find More tempting Blackcurrant Recipes
9 Blackcurrant and Apple Crumble

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.

Why you’ll love this crumble 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.

Cream being poured from a glass jug over an apple and blackcurrant crumble.

Are blackcurrants good for me?

Technically, yes, blackcurrants are full of health benefits. I’ve been following The Blackcurrant Foundation on Instagram recently and discovered that amongst other things, this zingy fruit is good for:

  • keeping your gut healthy by increasing the levels of good bacteria, in there.
  • maintaining eye health.
  • providing soluble and insoluble fibre as well as important carbohydrates to give you energy.
  • providing a good source of vitamin C (this crumble alone provides a full portion of the adult daily requirement).
  • helping to fight certain skin disorders such as eczema and psoriasis.

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.

How to Make Blackcurrant Crumble

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

  1. If using fresh blackcurrant pick them over and remove any stems then rinse in cold water and drain.
  2. Put the blackcurrants and sugar in a pan and heat gently to allow the sugar to dissolve. Stir often.
  3. 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.
Collage of images showing blackcurrant compote being made.

Prepare the apples

  1. Put the butter into a large pan and heat to just melt it. Add the sugar, stir and set aside.
  2. Peel, core and chop the apples roughly.
  3. Add them to the butter and sugar in the pan, then return to the heat and cook, stirring frequently, for 5 minutes.
  4. Tip the apples into a large baking dish. and spoon the blackcurrant compote evenly over the top.
Collage of images showing apple and blackcurrant crumble base being made.

Make the Topping

  1. In a large bowl measure out the flour, granulated sugar and salt. Stir to combine.
  2. Cube the butter, add to the bowl, then rub in: use your fingertips to rub the flour and butter together until it resembles breadcrumbs.
  3. Stir through the oats and demerara sugar.
  4. Tip the crumble over the fruit and spread out roughly.
  5. Bake for 30-40 minutes until the top is golden.
  6. Remove from the oven and let cool for 5 minutes before serving.
Collage of images showing topping for fruit crisp being made.

Expert tips

  • 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.
  • 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.

Frequently asked questions

Can I Make it Vegan?

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.

Can I make it gluten-free?

To make a gluten-free blackcurrant crumble exchange the topping for this one.

Can I Reheat leftovers?

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.

What if I can’t find fresh blackcurrants?

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?

A serving dish filled with apple and blackcurrant crumble.

Find More tempting Blackcurrant Recipes

Deep-Filled Blackcurrant Pies
Check out this recipe
Blackcurrant Pies
Blackcurrant Ice Cream
Check out this recipe
Close up of a tub of homemade blackcurrant ice cream with some scooped into balls
Blackcurrant Cake with Pistachio and Coconut
Check out this recipe
Close up of a blackcurrant upside down dessert cake.
Blackcurrant Cordial with Vanilla
Check out this recipe
A bottle of blackcurrant cordial and a drink made from it

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).

Why not sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published? You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or stay in touch on Facebook, Instagram or Pinterest.

Apple & Blackcurrant Crumble

Blackcurrant and Apple Crumble

Jane Saunders
Blackcurrant crumble with apple 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 it 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.
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Prep Time: 30 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 6
Calories: 437kcal

Equipment

  • )1 x large ovenproof dish (pictured circular dish is 24cm diameter)
Prevent your screen from going dark

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
Metric – US Customary

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

Nutrition Per Serving (Approximate)

Calories:437kcal | Carbohydrates:71g | Protein:4g | Fat:16g | Saturated Fat:10g | Cholesterol:41mg | Sodium:188mg | Potassium:257mg | Fiber:4g | Sugar:40g | Vitamin A:602IU | Vitamin C:51mg | Calcium:32mg | Iron:2mg
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!

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  1. Sarah

    July 15, 2022 at 12:33 pm

    5 stars
    Made this last night and it is absolutely delicious!

    Reply
    • Jane Saunders

      July 15, 2022 at 1:59 pm

      Sarah, thank you so much for your lovely comment., Long live blackcurrant season!

      Reply
  2. Mikey

    August 03, 2021 at 1:53 am

    5 stars
    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 ?

    Reply
    • Jane Saunders

      August 03, 2021 at 6:58 am

      Excellent work. Pleased my recipe inspired you to get creative

      Reply
  3. Nancy

    July 13, 2021 at 5:02 pm

    Any chance of giving the measurements in volume (cups) instead of grams? That doesn’t come naturally to us Canadians!

    Reply
    • Jane Saunders

      July 13, 2021 at 6:57 pm

      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.

      Reply
      • Nancy

        July 14, 2021 at 6:43 pm

        Thanks, Jane. That was helpful. Want to make it tonight for my husband’s birthday dessert!

  4. Taranjeet Sagoo

    August 24, 2020 at 1:08 pm

    5 stars
    Scrump..diddly…umptious. I had it with light Squirty Creams and my sister with Double Cream.

    Reply
    • Jane Saunders

      August 24, 2020 at 1:55 pm

      Thankyou 🙂 I love a bit of squirty cream too – so much fun on desserts and drinks.

      Reply
  5. Patricia Wallace

    August 12, 2020 at 5:19 pm

    5 stars
    This is the third time I’ve made this recipe it’s absolutely yummy never a scrap left ?

    Reply
    • Jane Saunders

      August 12, 2020 at 6:51 pm

      Oh wow – that’s fantastic to hear – thanks for taking the time to let me know. Never any leftovers when its made here either.

      Reply
  6. Jen

    June 29, 2020 at 3:12 pm

    5 stars
    This was DELICIOUS! I will definitely be making this again!

    Reply
    • Jane Saunders

      June 29, 2020 at 4:14 pm

      Yes! Pleased you enjoyed it.

      Reply
  7. wilhelmina

    June 21, 2020 at 2:53 pm

    5 stars
    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?

    Reply
    • Jane Saunders

      June 29, 2020 at 4:15 pm

      Haha – I wish, then I’d be eating it for breakfast.

      Reply
  8. Jessica Formicola

    April 29, 2020 at 1:41 pm

    5 stars
    I made this for dessert last night and everyone devoured it! There wasn’t a bite left after my family finished it!

    Reply
    • Jane Saunders

      April 30, 2020 at 7:09 am

      Yeah!!! That’s the downside of being so damn tasty though – no leftovers 🙂
      So. pleased it was a hit.

      Reply

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