Blackberry & Apple Crumbles

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CourseDessert / Fruit


  • 4 dessert apples peeled, cored and thinly sliced
  • 125 g blackberries
  • 2 teaspoons caster sugar
  • 100 g gluten-free rolled oats
  • 50 g unsalted butter diced
  • 40 g dark muscovado sugar
  • 25 g flaked almonds


  • Divide the apple slices and blackberries between 4 small ovenproof dishes or ramekins and sprinkle with the caster sugar.
  • Place the oats, butter, muscovado sugar and almonds in a food processor and blitz until the mixture resembles breadcrumbs.
  • Spoon the oat mixture over the fruit.
  • Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 22–25 minutes until golden.


For blackberry & apple fool,
whip 300 ml double cream until soft peaks form. Gently fold in 150 g unsweetened stewed apple and 125 oz lightly crushed blackberries. Divide between 4 glasses and chill until ready to serve.
Calories per serving 416


Calories: 358kcal