Apple and Berry Crumble

Cook time 1 hour
Servings 6


6 large Granny Smith apples, peeled, cored and cut into 2cm thick slices

250g of blueberries and blackberries (or any other berry)

1 tsp of vanilla bean paste

Juice and zest of ½ a lemon

½ cup of oats

⅔ cup of plain flour

¼ cup raw sugar + an extra 3 tbsp

1 tsp ground cinnamon

150g butter, chilled and grated

Pinch of salt

Vanilla ice cream, to serve

Apple and Berry Crumble


Preheat the oven to 180C.

Place the apples, vanilla bean paste, a small pinch of the cinnamon, 3 tbsp of the sugar and lemon in a pot and cook over a medium heat with the lid on until the apples soften but does not turn into a compote. Once cooked, remove from the heat and cool a little before adding the berries.

For the crumble, place the oats, flour, sugar, cinnamon and salt in a bowl and mix to combine. Add butter to the dry ingredients and rub together with the tips of your fingers until some of the mixture forms rough little clumps. By doing this you will have a combination of crumbs and clusters, which results in a crunchier topping.

Spread the apple and berry mixture into a baking dish and sprinkle the crumble over the fruit and bake in the oven for 35–40 minutes, or until golden and crunchy on top. Serve hot with a scoop of vanilla ice cream.