Published On: Mon, Dec 16th, 2019

Apple and blackberry crumble

A comforting apple and blackberry crumble

Jumbo oats and polenta in the apple and blackberry crumble topping, gives it a lovely crisp texture.

Apple and blackberry crumble

Apple blackberry oat polenta crisp

Servings 6
Author Waitrose


  • 600 g essential Waitrose Seasonal Apple Selection, peeled, cored and chopped into 2cm cubes (450g prepared weight)
  • 150 g blackberries
  • 1/2 juice of half a lemon
  • 75 g light brown muscovado sugar
  • 75 g plain flour
  • 75 g jumbo oats
  • 30 g polenta
  • a pinch of salt
  • 75 g unsalted butter, cubed and chilled
  • single cream, Greek yoghurt or vanilla ice cream, to serve (optional)


  1. Preheat the oven to 200°C/Gas Mark 6. Put the apples and blackberries in a medium ovenproof dish (about 1.5ltr (21⁄2pts) in volume). Pour over the lemon juice with 2 tbsp water and toss with the fruit.

  2. Put the sugar, flour, oats, polenta and a pinch of salt in a mixing bowl. Add the butter; rub together with your fingertips to make a wet, clumpy crumble, then sprinkle over the fruit.

  3. Bake for 35 minutes, then allow to cool for 5 minutes before serving with single cream, Greek yoghurt or vanilla ice cream, if liked.

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