Adam Gray’s Apple & Blackberry Crumble


This comforting apple and blackberry crumble has a macadamia nut and vanilla topping that’s guaranteed to provoke demands for second helpings

Michelin-starred chef Adam Gray plays with this great British dessert tradition by baking the nut-flavoured topping separately for more depth of flavour and extra crunch. This autumnal apple and blackberry crumble is gratifyingly easy to make, so why wait for a Sunday roast to enjoy it?

For the apple crumble topping:
• 250g of plain flour
• 170g of butter
• 110g of macadamia nuts
• 110g of almonds, nibbed
• 110g of Demerara sugar
• 4 drops of vanilla extract
• salt

For the filling:
• 4 Granny Smith apples
• 50g of butter
• 200g of blackberries
• 50g of sugar

To plate:
• 1 dollop of custard

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.

Recipe courtesy of Adam Gray, originally published on

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