There’s nothing quite like a classic crumble, and this apple and blackcurrant variety with a tasty hazelnut crumb from The Blackcurrant Foundation takes the popular sweet treat to the next level.

Ingredients

For the filling:

2 bramley apples, peeled, cored and cut into 3cm chunks
3 tbsp granulated sugar
1 tbsp lemon juice 170g blackcurrants

For the crumble:

125g plain flour
50g porridge oats
50g light brown soft sugar
100g unsalted butter, chilled and cut into cubes 50g chopped nuts (hazelnuts)
pinch vanilla powder (optional)
1 tbsp demerara sugar Vanilla ice cream or custard

Method

Preheat the oven to 200°C (180°C fan)
Toss the apples and pears with the sugar, lemon juice and a pinch of salt
Stir through the blackcurrants, then scatter in an ovenproof dish (approximately 1 litre in volume) or individual ramekins
For the crumble, mix the flour, oats, sugar and a pinch of salt in a separate bowl
Using your fingers, rub in the butter until the mixture resembles breadcrumbs with a few bigger chunks. Stir through the nuts and vanilla powder (if using)
Flatten out the fruit as much as possible using the back of a spoon, then scatter the crumble on top
Sprinkle over the demerara sugar and bake until golden – 40 minutes for a large crumble or 25-30 minutes if using ramekins
Allow to cool for at least 10 minutes before serving with lashings of double cream, ice cream or custard, if liked

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