VegetarianNorthern Irish cuisine Desserts

Antrim Apple and Bramble Crumble

Name: Antrim Apple and Bramble Crumble
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 600 g bramley cooking apples; 200 g fresh blackberries; 50 g caster sugar; 0.5 tsp Ground cinnamon; 120 g Plain flour; 80 g Rolled oats; 100 g Unsalted butter; 80 g soft light brown sugar; 1 pinch sea salt

Tart cooking apples and sweet wild blackberries baked under a golden, buttery rolled oat topping. A comforting late-summer dessert.

🇬🇧United Kingdom· County Antrim and the Causeway Coast

Prep: 20 min
Cook: 40 min
Total: 60 min
Servings: 4
Difficulty: Easy
Calories: 410 kcal

Ingredients

0 of 9 gathered

Servings

600 g bramley cooking apples — peeled, cored, and cut into chunks
200 g fresh blackberries — rinsed and gently patted dry
50 g caster sugar — for sweetening the fruit layer
½ tsp Ground cinnamon — adds subtle warmth
120 g Plain flour — sifted
80 g Rolled oats — traditional porridge oats
100 g Unsalted butter — chilled and cut into cubes
80 g soft light brown sugar — for the crumble topping
1 pinch sea salt — balances the sweetness

Equipment

•baking dish
•mixing bowl
•vegetable peeler
•kitchen knife
•measuring spoons

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 17 g
carbs: 62 g
fibre: 6 g
protein: 5 g
calories: 410 kcal

Instructions

1
Preheat your oven to 190°C (170°C fan).
2
Grease a medium baking dish lightly with butter.
3
Place the chopped apples and blackberries into the prepared dish.
4
Toss the fruit with the caster sugar and ground cinnamon.
5
Combine the plain flour, rolled oats, and sea salt in a mixing bowl.
6
Rub the cold butter into the dry mixture using your fingertips until crumbly.
7
Stir the soft light brown sugar evenly into the crumble mixture.
8
Scatter the crumble topping over the fruit without pressing it down.
9
Bake for 35 to 40 minutes until golden and bubbling around the edges.
10
Rest the crumble for 10 minutes before serving warm.

Chef's tips

Use cold butter straight from the fridge so the topping stays light and crisp rather than heavy. If your brambles are very sweet, reduce the sugar mixed into the fruit.