• 3 Bramley apples, about 700g
  • 2 eating apples, about 300g
  • 200 g blueberries
  • finely grated zest of 1 orange
  • 4 tbsp light brown soft sugar
  • 25 g butter in small cubes

For the crumble:

  • 75 g plain flour
  • 25 g jumbo whole rolled porridge oats
  • 100 g demerara sugar
  • 75 g cold butter, in pieces
  • 50 g pecans, chunkily chopped
  • 50 g whole skin-on almonds
  • 50 g whole blanched hazelnuts
  • 1 tbsp orange juice


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Peel and core the apples and cut them into chunks, then toss in a 20 x 30cm ovenproof dish with the blueberries, orange zest, brown sugar, butter and 2 tablespoons of water.

  2. 2

    For the crumble, tip the flour, oats and demerara sugar into a mixing bowl with a pinch of salt. Add the butter and rub it into the dry mixture using your fingertips (or whiz in a food processor), then tip into a bowl. Stir in the nuts and orange juice. Bring the mixture together into small clumps.

  3. 3

    Top the fruit with the crumble – you don't want it to completely cover the fruit, leave a few spaces. Bake for 40-45 minutes or until the apples are tender, the blueberries have slightly burst and the crumble is golden.


    Kitchen secret: have a bowl of clotted cream on the side to spoon on to your pud as you eat.

Nutritional Details

Each serving provides
  • Energy 3467kj 828kcal 41%
  • Fat 10.3g 15%
  • Saturates 15.0g 75%
  • Sugars 70.0g 78%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 775kj/185kcal

Each serving provides

22.0g carbohydrate 2.1g fibre 2.2g protein

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