Blackberry Caramel Crumble

This pudding is a favourite of my German god-daughter. She says she prefers it to rote Grütze because the oats make it less sweet.

If you want to make the crumble crunchier, you can try adding chopped, toasted hazelnuts; Ottolenghi suggests substituting some of the sugar for palm sugar which will result in a mix of gooey and crisp textures in the crumble. Ottolenghi also adds desiccated coconut, cacao nibs and coffee grounds!

You could always add in a little British cassis for good measure!

Recipe for blackberry caramel crumble

Serves 6


  • 600g/1 lb 6 oz/ fresh or frozen blackberries
  • 4 apples (eating, not cooking, Coxes would be good) peeled, cored and chopped
  • 115g/⅔ cup soft brown sugar
  • 125g/4 oz/½ a brick of butter
  • 100g/4 oz/½ cup Demerara sugar
  • 150g/5 oz/1½ cups porridge oats…or, on one occasion when I couldn’t find any oats I used an oat-heavy muesli and it was even better
  • ½ tsp vanilla paste
  • ¼ tsp ground cinnamon
  • 170 ml/¾ cup double cream


  1. Preheat the oven to 180ºC.
  2. Heat the fruit and soft brown sugar together in a saucepan.
  3. Cover, heat gently for about ten minutes, stiring occasionally.
  4. Meanwhile melt the butter in a frying pan and add the Demerara sugar.
  5. After a couple of minutes add the vanilla paste and the cinnamon, stir.
  6. Add the oats, stir again.
  7. Empty the fruit into a casserole and leave to cool.
  8. Spoon the crumble evenly over the cooled fruit.
  9. Bake for about 35 minutes.
  10. Serve warm with the cream.
blackberry crumble recipe
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