Crunchy apple and blueberry crumble

What better pudding to make when there is snow on the mountains than a crumble? Canberra seldom has snow so we are really feeling the cold here. Crumble is a dessert I grew up with, but this one has an added twist, of crushed amaretti biscuits in the topping, courtesy of an idea from Nigella Since it is not plum season I am returning to the traditional apple crumble, but adding blueberries.


  • 120 gms unsalted cold butter

  • 200 gms plain flour (or GF)

  • 2/3 cup brown sugar

  • 100g ms crushed amaretti biscuits

  • 2 teaspoons baking powder

  • 2 teaspoons ground ginger

  • 5 large green cooking apples (Granny Smiths are fine, although when I grew up we used Bramleys but they are hard to find in Australia)

  • 1 cup of blueberries , or other frozen berries. I use frozen ones I buy in bulk from the Farmers Market in blueberry season.

  • 1/2 cup caster sugar to taste ( depending on sourness of fruit)


Turn on oven to 200C (fan forced)

  1. Mix the dry ingredients and the butter together either by hand or in the food processor until the mix look like breadcrumbs. Be careful if you do it it in the food processor that it doesn't end up as a paste - just use quick bursts.

  2. Peel and core the apples and slice into eight pieces

  3. Put in a pan with the blueberries and a little water, and the caster sugar.

  4. Cook over a low heat, stirring occasionally until the mixture is cooked. I usually leave my apples as soft pieces but if you prefer a puree just cook them longer.

  5. Pour into a shallow pie dish.

  6. Sprinkle the topping evenly over the fruit mix

  7. Put in the oven

  8. Cook for around 1/2 hour until the crumble is crisp and light brown.

  9. Serve with cream, ice cream, or as my grandmother did, real custard.

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