Apple and Blackberry Crumble Recipe

The Great British Menu's Josh Eggleton shares his cracking crumble recipe

Michelin starred chef Josh Eggleton share's his cracking apple and blackberry crumble, the ultimate comforting pud for Autumn, and a seriously tempting treat for friends and family at your next dinner party.

Josh Eggleton, champion of all things organic, man in charge at The Pony & Trap and recent star of the BBC’s Great British Menu, was awarded his first Michelin star in 2011, which made him one of the youngest chefs to hold this accolade. His gastropub, The Pony & Trap (which he runs with his sister Holly) can be found just outside Bristol and is considered one of the most exciting places to eat in the South West.

Eggleton has built a reputation for his ethos of sustainability and seasonality, sourcing many of the suppliers to the pub from within 20 miles as well as being part of the creation and operation of a number of businesses in the region designed to promote ‘Field to Fork’ dining and organic farming methods. As an advocate for South West food, he also represented the South West in the finals of BBC 2’s Great British Menu and he returned to our screens for the new series just this week.

‘Crumble became popular in the second world war with rationing, but it is now a firm favourite particularly on a Sunday lunch for dessert’ explains Josh.

‘In the UK we always have blackberries in the autumn, which can be picked and frozen as they grow in abundance all over the countryside. The topping is cooked through separately before being placed on top of the filling. This ensures that the dish has a gratifying crunch…’

Here Josh shares his delicious Apple and Blackberry Crumble created for the Soil Association to celebrate #organicweek with TOAST. 


Josh Eggleton's Apple & Blackberry Crumble  


For The Filling:

  • 200g Blackberries
  • 6 Cooking Apples
  • 150g Demerara Sugar
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ½ tsp Ground Cloves
  • Pinch Of Salt

For the Topping:

  • 200g Plain Flour
  • 100g Butter
  • 120g Demerara Sugar
  • 100g Toasted Almonds
  • 50g Rolled Oats

The Method

  • Turn the oven on to 180C.
  • Make the topping:Put the butter, flour and sugar in a food processor until the mix starts to clump together. It should consist of lumps of different sizes but not be fully combined. Place the mix in a bowl and fold in the almonds and the oats.
  • Line a baking sheet with baking paper and spread the mix over it evenly. Bake in the oven for 20 minutes, turning every 7 minutes or so until it’s crumbly and golden.
  • Set aside to cool.
  • Make the filling: Peel and core the apples and then cut either into wedges or large cubes. Put the apples in a medium-sized pot and mix in the sugar, salt and spices. Place over a medium-high heat and stir occasionally. As soon as about 2/3 of the apples start to break down, remove from the heat, stir in the blackberries and then spread the mix on a tray. This will help keep the apples from overcooking – they should still be al denté.

To Serve

Using either 4 individual bowls or one large serving dish, spread the fruit mix evenly, filling up about ¾ of the depth of your chosen container. Layer the crumble on top and gently reheat in the oven at about 160C for 15 minutes or slightly longer if the filling has been chilled.

Serve with cream, custard or ice cream.

Crumble Pony Trap1

For more information on Josh and The Pony Trap visit their website www.theponyandtrap.co.uk And for more information on the Soil Association visit www.soilassociation.org


Posted in Recipe

by Sophie Farrah
on on 10 October 2016

  crumble, dessert

  See All Articles

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