Apple & Blackcurrant Crumble

Take a look at these delicious gluten-free blackcurrant muffins which are bursting with the amazing flavour of British blackcurrants!

BC Crumble Instagram C


Preptime: 15 mins
Cooking Time: 40 mins
Serves: 8



  • 2 bramley apples, peeled, cored & cut into 3cm chunks
  • 3 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 170g blackcurrants (fresh or frozen)


  • 125g plain flour
  • 50g porridge oats
  • 50g light brown soft sugar
  • 100g unsalted butter, chilled, cut into cubes
  • 50g chopped nuts of your choice
  • pinch vanilla powder (optional)
  • 1 tbsp demerara sugar
  • Vanilla ice cream or custard to serve


Step 1

Preheat the oven to 200˚C, gas mark 6. Toss the apples with the sugar, lemon juice and a pinch of salt

Step 2

Stir through the blackcurrants, then scatter in an ovenproof dish (approximately 1 litre in volume)
or individual ramekins.

Step 3

For the crumble, mix the flour, oats, sugar and a pinch of salt in a separate bowl. Using your fingers, rub in the butter until the mixture resembles breadcrumbs with a few bigger chunks. Stir through the nuts and vanilla powder (if using).

Step 4

Flatten out the fruit as much as possible using the back of a spoon, then scatter the crumble on top.

Step 5

Sprinkle over the demerara sugar and bake until golden – 40 minutes for a large crumble or 25-30 minutes if using ramekins.

Step 6

Allow to cool for at least 10 minutes before serving, with lashings of double cream, ice cream or custard, if liked.