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Apple & Blackcurrant Crumble
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5 from 7 votes

Blackcurrant and Apple Crumble

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.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: British
Servings: 6
Calories: 437kcal


  • )1 x large ovenproof dish (pictured circular dish is 24cm diameter)


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 tbsp Granulated sugar
  • 100 g Butter
  • 30 g Oats
  • 3 tbsp Demerara sugar
  • tsp Salt


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


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