Apple and blackberry crumble with walnuts – aka ‘welly boot crumble’!

A gorgeously Autumnal apple and blackberry crumble, with a spicy nutty topping bursting with walnuts and brown sugar. Delicious!

My daughter Kipper and I spent a lovely morning in the woods and came away with a load of windfall apples. We had nothing to carry them in, so stashed them in Kipper’s wellies. (Don’t worry, she had other shoes with her!) Kipper thought this was absolutely HILARIOUS.

Once home, we decided to transform our foraged bounty into a delicious seasonal crumble, and named it in honour of Kipper’s extremely useful footwear – welly boot crumble!

Apple and blackberry crumble

Because we had some lovely blackberries in the freezer, we decided to up the hedgerow quotient and add a few to our crumble. They stained the apples a glorious pink and tasted delicious.

Foraged fruits – sweet enough?

I quite enjoy the contrast between a tart fruity filling and a sweet nutty crumble. Consequently, I didn’t add any sugar to the apples, but you can adjust this to your taste.

I suppose it also depends on the sweetness or otherwise of your fruit. Which may also depend upon whether you scavenged it from the woods, or bought it in a shop. So many variables!

Brown as a berry…

It tasted great but did generate a very dark brown crumble topping – sufficiently dark brown that when I took this out of the oven I thought it was burnt! Upon tasting to check the level of incineration though, I realised that it wasn’t overdone at all – just naturally darker than your average crumble. 

This amount made enough apple and blackberry crumble for 4 – although I ended up eating almost the whole thing myself. Oops.

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📖 Recipe

Apple and blackberry crumble with walnuts

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A gorgeously Autumnal apple and blackberry crumble, with a spicy nutty topping bursting with walnuts and brown sugar. Delicious!

4.17 from 6 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine British

Servings 4

Calories 266 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 350 g prepared apple pieces (peeled, cored and cut into chunks)
• 75 g blackberries
• 40 g butter
• 45 g wholemeal flour
• 45 g ground walnuts
• 30 g dark muscovado sugar
• ¼ teaspoon mixed spice (or any sweet spice blend)

Instructions

 

• Preheat the oven to 180°C (350°F).
• 350 g (12 ⅓ oz) prepared apple pieces (peeled, cored and cut into chunks)
  Place the apple pieces in a baking dish and add 2-3 tablespoon water. Microwave on high for 5 minutes or until the apples are just cooked.
• 75 g (2 ⅔ oz) blackberries
  Thoroughly wash the blackberries, and set aside to dry on kitchen paper.
• 40 g (⅙ cup) butter, 45 g (⅜ cup) wholemeal flour, 45 g (⅜ cup) ground walnuts, 30 g (2 ½ tablespoon) dark muscovado sugar, ¼ tsp mixed spice (or any sweet spice blend)
  Meanwhile, pulse the butter, flour and walnuts in a food processor to give a crumbly consistency. Stir in the sugar and spice.
• Sprinkle the blackberries over the cooked apple and top with the crumble mixture.
• Bake at 180°C (350°F) for around 35-40 minutes until the topping is cooked through. Allow to cool slightly before serving.

Nutrition

Nutrition Facts

Apple and blackberry crumble with walnuts

Amount per Serving

Calories

266

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

6

g

Monounsaturated Fat

 

3

g

Cholesterol

 

22

mg

7

%

Sodium

 

75

mg

3

%

Potassium

 

227

mg

6

%

Carbohydrates

 

31

g

10

%

Fiber

 

5

g

21

%

Sugar

 

18

g

20

%

Protein

 

4

g

8

%

Vitamin A

 

341

IU

7

%

Vitamin C

 

8

mg

10

%

Calcium

 

34

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword apple, blackberry, nuts, walnut

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Linking up

I’m entering this crumble into Simple and in Season, organised by Ren at renbehan.com, the Shop Local challenge – what could be more local than foraged apples!? – hosted by Elizabeth’s Kitchen Diary.