Oat and hazelnut apple and blackberry crumble

Oat and hazelnut apple and blackberry crumble

This crumble is packed with wholemeal flour, oats and nuts making it a more wholesome but just as delicious alternative to a classic crumble. You can use coconut oil in place of the butter for a dairy-free version and substitute different fruits depending on the time of year – try plums or rhubarb in season (you’ll need 800g prepared fruit). Tossing the apple in lemon juice stops it browning, but isn’t essential.


  • Serves
  • Prep time 20m
  • Cooking time 45m

For the crumble topping

  • 75g hazelnut kernels
  • 50g porridge oats
  • 125g wholemeal flour
  • 80g demerara sugar
  • 90g butter or coconut oil
  • small pinch salt

For the fruit filling

  • 800g – 1 kg cooking apples such as Bramley (you need 500g prepared weight)
  • juice of ½ lemon (optional)
  • 300g blackberries
  • 3 tbsp Rowse Clear Honey

To serve

  • Custard, cream, crème fraiche or ice cream, or Greek-style yoghurt drizzled with honey

1. Preheat the oven to 170C fan/190C/Gas 5. Set aside a square or round baking dish roughly 20cm x 25cm that is at least 4cm deep.

2. For the crumble topping, tip the hazelnuts and porridge oats into a food processor and blitz until coarsely ground. Add the remaining topping ingredients and pulse to just combine to the consistency of coarse breadcrumbs, but don’t overwork the mixture. (If you don’t have a food processor you can finely chop the hazelnuts by hand and leave the oats whole then mix them into the flour; rub in the butter or coconut oil by hand then stir in the sugar and salt).

2. For the fruit filling, peel and core the apples and cut into rough chunks; you need 500g of apple chunks. Add them to the baking dish and toss with the lemon juice, if using. Add the blackberries and drizzle over the honey.

3. Scatter the crumble topping over the fruit but don’t pack it down. Sprinkle with a tablespoon of water. Place on a baking tray in case the fruit bubbles over then cook in the oven for 40-45 minutes or until lightly golden-brown on top and bubbling at the edges. Serve hot or warm with custard, cream, crème fraiche or ice cream.