Maddie and Iris Huggins's Blackberry, Apple & Raspberry Crumble

My daughter Iris loves to eat most things straight from the garden without cooking – peas, broad beans, raspberries, blackberries, peaches and carrots are all favourites. We do love to cook this pudding though…


Serves four

110g/4oz plain flour
110g/4oz wholemeal flour
110g/4oz unsalted butter at room temperature
80g/3oz light soft brown sugar

2 large apples – Bramley or similar tart cooking apples
80g/3oz blackberries
80g/3oz raspberries
55g/2oz caster sugar
30g/1 ¼ oz unsalted butter



Preheat oven to 180 degrees C/ Gas mark 4

For crumble topping:
In a bowl mix the plain and wholemeal flour and cut up butter. Rub together with your fingertips – without pressing too hard – until the flour and butter are integrated and look like breadcrumbs.
Add sugar to bowl and mix through crumble topping. Put to one side.

For crumble filling:
Peel and slice apples
Place in a frying pan with butter and lightly fry until apples soften.
Add sugar and stir to cover apples, fry until sugar begins to melt and is clinging to apple slices
Place apple in an ovenproof dish – something shallow and oval or rectangular in shape
Add blackberries and raspberries and mix with apple
Cover with crumble topping so that it covers all the filling
Place in the oven and bake for about 2o to 30 minutes until crumble topping starts to go golden brown.

Allow to cool for a minute or two and serve with crème fraiche, yoghurt or vanilla ice cream.

Variations: You can add chopped walnuts or pecans or some rolled oats to the crumble mix. If you do, slightly reduce the amount of flour.