Few things signal the onset of autumn so enticingly as the first dish of apple and blackberry crumble. Here is the best apple crumble recipe around. Michellin-starred chef Adam Gray plays with this great British tradition by baking the nut-flavoured topping separately for more depth of flavour and extra crunch. It's gratifyingly easy to make, so why wait for a Sunday roast to enjoy it?

To make the apple crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor and blend until the mixture is the texture of breadcrumbs
Spread out the crumble on a baking tray and put it in the oven for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool
To make the apple filling, peel and core the apples then cut them into even-sized pieces about 3-4cm wide
Put a heavy-based saucepan over a medium heat and add the butter. When it starts to foam, add the apple pieces
Cook gently for 5-8 minutes until the apple is just becoming tender, then add the blackberries and sugar and continue cooking for a further 8-10 minutes
Spoon the filling into an ovenproof dish and sprinkle liberally with the crumble topping. Bake for 10-12 minutes before serving with hot custard, cream, vanilla ice-cream or all 3
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Apple crumble topping

  • 250g of plain flour
  • 170g of butter
  • 110g of macadamia nuts
  • 110g of almond, nibbed
  • 110g of Demerara sugar
  • 4 drops of vanilla extract
  • salt

Apple crumble filling

To plate

  • 1 dollop of custard


  1. Food processor or blender

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This warming apple crumble recipe from top chef Adam Gray is given an edge by its blackberries, crunchy Macadamia nut and vanilla topping

Apple crumble recipe Tweaks

What's this?
Absolutely delicious - When are you supposed to add the vanilla extract?!
27 November 2014
Probably should have read the instructions properly.....
27 November 2014