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Apple Crumble


Tart apples, sweetened and topped with a crisp, buttery crumble.

3-4 apples, peeled and cubed (cooking or dessert apples)
2 tbsp butter (plus extra for greasing)
third cup sugar
½ lemon, zest and juice of
1 cup blackberries
Crumble Topping
1 cup porridge oats
½ cup all purpose flour
quarter cup sugar
third cup butter, melted
Optional: ½ cup nuts (chopped hazelnuts)
To serve: whipped cream 


  1. Preheat oven to 350° Fahrenheit (180°C) fan. Grease a medium size ovenproof dish.
  2. In a saucepan, gently melt the butter and sugar. Add in the cubed apples and lemon juice.  Cook for 5-7 minutes on a medium high heat (the apples should still be al dente and retain their shape).
  3. Remove from the heat and gently fold in two thirds of the blackberries until their juices start to run into the apples. Taste and adjust to your desired sweetness adding more sugar if needed. 
  4. Transfer the fruit filling into the greased ovenproof dish. Dot the remaining blackberries over the top of the fruit filling.
  5. For the crumble topping combine the oats, ground almonds and sugar in a mixing bowl. Melt the butter and while it is still hot stir it into the mixture so it is evenly coated.  Lastly stir in the toasted almonds and hazelnuts.
  6. Arrange the crumble mixture over the top of the fruit.
  7. Bake on the middle shelf of the preheated oven for 25 minutes (loosely covering with tinfoil after 15 minutes, if needed to keep the crumble from over browning). When the crumble is golden and bubbling around the edges it is done.  Serve hot with lashings of whipped cream or vanilla icing.



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