This easy blackcurrant crumble combines tart blackcurrants with soft Bramley apples and a crisp, flapjack-style oat topping. It takes just eight minutes to prepare, requires no rubbing in, and can be made with fresh or frozen blackcurrants.
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Quick Summary - Apple & Blackcurrant Crumble
I make this crumble with Bramley apples from the tree in our garden and love how their soft, tangy texture complements the much sharper blackcurrants. Beth (Effortless Foodie)
🕒 Ready In: Prep - 8 minutes, Cook - 45 minutes
👪 Serves: 8
🍽 Calories: 379
🥣 Main Ingredients: Blackcurrant, Bramley apples, sugar, flour, oats, butter
📖 Dietary Info: Vegetarian
👌 Difficulty: Easy
Summarise & Save This Content On
The apples mellow the sharpness of the berries without overpowering their distinctive flavour, while the melted-butter crumble topping forms deliciously crisp clusters as it bakes.
Serve this comforting apple and blackcurrant crumble warm with custard, cream, or vanilla ice cream.
Love crumbles? Try my easy blackberry crumble, strawberry crumble, apple and blueberry crumble, slow cooker apple crumble, and cinnamon apple crumble recipes.
Jump to:
- Quick Summary - Apple & Blackcurrant Crumble
- Why you'll love this blackcurrant crumble recipe
- Ingredient notes
- Fresh or frozen blackcurrants?
- Need to substitute an ingredient?
- Variations
- Make it even better!
- How to make blackcurrant and apple crumble
- How I tested this recipe
- Beth's Top Tips
- Serving suggestions
- Storage
- Blackcurrant crumble FAQs
- Troubleshooting guide
- More blackcurrant recipes
- Recipe
- 💬 Comments
Why you'll love this blackcurrant crumble recipe
- Quick and easy to prepare in just eight minutes.
- Made with fresh or frozen blackcurrants.
- Uses a simple no-rub crumble topping.
- A delicious way to use a glut of blackcurrants or Bramley apples.
- The apples balance the naturally tart blackcurrants.
- Can be assembled in advance and is freezer-friendly.
- Perfect for Sunday lunch, family gatherings, and autumn puddings.
This crumble is one of the best we've ever had. Lovely!
- Marion
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
For the fruit filling:
Blackcurrants - fresh or frozen blackcurrants can be used. Blackcurrants have an intense, tart flavour that works particularly well in sweet puddings.
Fresh or frozen blackcurrants?
Fresh blackcurrants should be removed from their stalks, washed, and gently dried before being added to the baking dish.
Frozen blackcurrants do not need to be completely defrosted. Take them out of the freezer while you prepare the apples and crumble topping, then add them to the dish while they are still cold. The crumble may need an additional five minutes in the oven if the fruit is very frozen.
There is no need to cook or stew the blackcurrants before assembling the crumble.
Bramley Apples - Bramley cooking apples soften as they bake and help balance the sharpness of the blackcurrants. Peel, core, and slice them fairly thinly so they cook through at the same time as the topping.
Caster Sugar - sweetens the fruit filling. Blackcurrants are naturally tart, so the sugar is important, but you can adjust the quantity slightly depending on how sharp your fruit is.
For the oat crumble topping:
Plain Flour - forms the base of the crumble topping. You can replace half of the plain flour with wholemeal flour for a slightly nuttier flavour.
Rolled Oats - give the topping a crisp, flapjack-like texture. Regular rolled porridge oats work better than very large jumbo oats.
Light Brown Sugar - adds sweetness and a subtle caramel flavour to the topping.
Butter - melted butter binds the topping ingredients together and creates crisp crumble clusters without needing to rub cold butter into the flour.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- For a stronger blackcurrant flavour, increase the quantity of blackcurrants slightly and reduce the amount of apple. You may need a little extra sugar to balance the sharper filling.
- Replace the Bramley apples with Granny Smith apples for a firmer filling with more defined pieces of fruit.
- Add the finely grated zest of one orange or lemon to the fruit for a fresh citrus flavour.
- Mix a teaspoon of ground cinnamon into the apple and blackcurrant filling.
- Replace some of the blackcurrants with blackberries, blueberries, raspberries, or gooseberries.
- For a gluten-free blackcurrant crumble, use gluten-free plain flour and certified gluten-free oats.
- Use 250g of my easy blackcurrant compote recipe in place of fresh blackcurrants. Reduce the sugar by half.
- Rhubarb and blackcurrant crumble is a delicious flavour combination. Mix blackcurrants with stewed rhubarb and top with the crumble mixture.
Make it even better!
Add more protein
Serve with 150g Greek yogurt instead of cream or custard to add around 15g protein per serving.
Add more fibre
Add 2 tablespoons (20g) ground flaxseed to the oat topping for around 5g extra fibre across the crumble.
Add healthy fats
Sprinkle 2 tablespoons (20g) chia seeds into the fruit filling before adding the crumble topping for unsaturated fats plus around 7g extra fibre.
How to make blackcurrant and apple crumble
One: Place the peeled and sliced Bramley apples in a large baking dish. Add the blackcurrants and caster sugar, then gently mix until the fruit is evenly combined.
Two: Place the plain flour, rolled oats, and light brown sugar in a mixing bowl. Pour in the melted butter and stir until the mixture forms moist crumbs and small clusters.
Three: Spoon the oat crumble topping evenly over the apple and blackcurrant filling. Spread it loosely rather than pressing it down firmly, as this allows steam to escape and helps the topping become crisp.
Four: Bake until the topping is deep golden (round 45 minutes) and the fruit is bubbling around the edges of the dish. Leave the crumble to rest for 10-15 minutes before serving so the fruit juices can thicken slightly.
How I tested this recipe
I make this crumble with Bramley apples from the tree in our garden and love how their soft, tangy texture complements the much sharper blackcurrants. I tested the quantities to make sure the blackcurrant flavour remained prominent without making the filling too sour for the rest of the family.
The melted-butter topping is quicker and less messy than a traditional rubbed-in crumble. It produces a crisp, slightly chewy texture similar to flapjack, which contrasts beautifully with the juicy fruit underneath.
I've also made the crumble using frozen blackcurrants, which makes it a useful pudding to enjoy throughout the year rather than only during the short blackcurrant season.
Beth's Top Tips
- Use a wide, shallow baking dish rather than a deep casserole dish. This gives you a better ratio of crisp topping to fruit and helps the apples cook evenly.
- Slice the apples thinly and as evenly as possible. Thick pieces may still be firm by the time the topping has browned.
- Do not press the crumble topping down. Leaving it loose creates crisp edges and allows the fruit's steam to escape.
- Place the baking dish on a tray if it is filled close to the top, as the blackcurrant juices can bubble over during baking.
- The crumble is ready when the topping is golden and the fruit is visibly bubbling. A browned topping alone does not always mean the apples underneath are fully cooked.
- Allow the crumble to rest for at least 10 minutes before serving. This prevents the filling from being excessively runny when spooned into bowls.
Serving suggestions
Serve the crumble warm with thick vanilla custard for a traditional British pudding.
It is also delicious with vanilla ice cream, no-churn honeycomb ice cream, clotted cream, pouring cream, crème fraîche, or Greek yogurt.
Storage
Make Ahead - the crumble can be assembled several hours before baking. Cover the dish and store it in the fridge until needed.
For the crispest topping, keep the prepared fruit and crumble mixture in separate covered containers, then assemble the pudding shortly before baking.
Store - allow leftover blackcurrant crumble to cool completely, then cover the dish or transfer the crumble to an airtight container. Store it in the fridge for up to three days.
Reheat - in a moderate oven until the fruit is hot and bubbling. Oven reheating gives the best results because it helps restore the crisp topping. Individual portions can be reheated in the microwave, but the topping will become softer.
Freeze - the crumble can be frozen either baked or unbaked for up to three months.
To freeze it unbaked, assemble the crumble in a freezer-safe dish, wrap it securely, and freeze. Defrost it overnight in the fridge before baking as directed, adding a few extra minutes if needed.
To freeze baked crumble, allow it to cool completely before wrapping or transferring it to a freezer-safe container. Defrost it overnight in the fridge and reheat it in the oven until piping hot.
Blackcurrant crumble FAQs
Yes. Frozen blackcurrants work very well in this recipe and do not need to be fully defrosted. Take them out of the freezer while preparing the remaining ingredients and allow a few extra minutes of baking time if necessary.
Here are a few ideas!
1. Blackcurrant coulis
2. Blackcurrant muffins
3. Blackcurrant cordial
4. Cassis
5. Cheesecake
5. Compote
6. Jam
7. Blackcurrant cake
You can make a crumble using only blackcurrants, but you should not simply remove the apples without adjusting the recipe. Blackcurrants are much sharper and release plenty of juice, so you will need additional fruit, more sugar, and possibly a little cornflour to thicken the filling.
Bramley apples are ideal because they soften during baking and their tart flavour complements the blackcurrants. Granny Smith apples can also be used but will retain more of their shape.
Sweeter eating apples produce a milder filling and may require less sugar.
No. The blackcurrants are added directly to the baking dish with the apples and sugar. They soften and release their juices as the crumble bakes.
Troubleshooting guide
Why is my blackcurrant crumble watery?
Blackcurrants release quite a lot of juice as they cook, particularly if you're using frozen fruit. Make sure the crumble is baked until the filling is visibly bubbling around the edges, then leave it to stand for 10-15 minutes before serving so the juices can thicken.
Why is my crumble topping soggy?
Don't press the crumble mixture firmly onto the fruit. Spoon it over loosely so steam can escape and the topping can crisp up. A wide, shallow baking dish also works better than a deep dish.
Why isn't my crumble topping crispy?
Make sure you use regular rolled oats rather than instant oats and bake until the topping is deep golden. If necessary, give it another 5 minutes in the oven, keeping an eye on it so it doesn't burn.
Why are the apples still hard?
The apple slices may have been too thick. Slice Bramley apples fairly thinly and evenly so they soften during baking. If the topping is already brown but the apples aren't tender, loosely cover the dish with foil and continue baking until the fruit is cooked.
My blackcurrant crumble is too tart. What can I do?
Blackcurrants are naturally very sharp, and their sweetness varies. If you know your berries are particularly tart, add an extra 1-2 tablespoons of caster sugar to the fruit before baking. Serving the crumble with custard or vanilla ice cream will also balance the sharpness.
More blackcurrant recipes
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Recipe
Easy Blackcurrant Crumble
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Equipment
- Knife
Ingredients
- 750 g Bramley Apples peel, core and thinly slice
- 300 g Blackcurrants fresh or frozen
- 60 g Caster Sugar
For the crumble topping
- 125 g Plain Flour
- 125 g Rolled Oats
- 150 g Light Brown Sugar
- 125 g Butter melted
Instructions
- Preheat the oven to 180°C (160 fan/ Gas 4/ 350℉).
- Place the peeled and sliced Bramley apples in a large baking dish. Add the blackcurrants and caster sugar, then gently mix until the fruit is evenly combined.750 g Bramley Apples, 300 g Blackcurrants, 60 g Caster Sugar
- Place the plain flour, rolled oats, and light brown sugar in a mixing bowl. Pour in the melted butter and stir until the mixture forms moist crumbs and small clusters.125 g Plain Flour, 125 g Rolled Oats, 150 g Light Brown Sugar, 125 g Butter
- Spoon the oat crumble topping evenly over the apple and blackcurrant filling. Spread it loosely rather than pressing it down firmly, as this allows steam to escape and helps the topping become crisp.
- Bake until the topping is deep golden and the fruit is bubbling around the edges of the dish (approximately 45 minutes). Leave the crumble to rest for 10-15 minutes before serving so the fruit juices can thicken slightly.
Notes
- Blackcurrants: Fresh or frozen blackcurrants can be used. Frozen berries don't need to be fully defrosted; the crumble may need an extra 5 minutes in the oven.
- Apples: Bramley apples give a soft, tangy filling. Granny Smith apples are a good alternative and are easier to find in the US.
- Oats: Use regular rolled oats (old-fashioned oats in the US), rather than jumbo, instant, or steel-cut oats.
- Don't press down the topping: Spoon it loosely over the fruit to help it become crisp and golden.
- Check the fruit: The crumble is ready when the topping is golden and the fruit is bubbling around the edges. Check the apples are tender with a sharp knife.
- Rest before serving: Leave for 10-15 minutes after baking to allow the fruit juices to thicken slightly.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat uncovered in the oven for the crispiest topping.
- Freezing: Freeze baked or unbaked for up to 3 months. Defrost overnight in the fridge before baking or reheating
Tara says
Such a beautiful dessert! It sounds so good with the combination of blackcurrants and apples. Love that color.
Dannii says
Such a great way to use all the blackcurrants we picked. Hearty and comforting. Yum!
Heidy says
I loved this Black Currant crumble. I had not had black currants in ages, which gave me the feeling of childhood memories! I will be saving this delish recipe to make again!
Dana says
This is such a delicious recipe and a great way to use up currants! Never thought to make a crumble with them before.
Kate says
Oh yum! It is definitely crumble weather at the moment, and we have blackcurrants growing in the garden - definitely trying this, thank you!
Irene says
Can you use frozen bramleys for this?
Beth Sachs says
Yes, that would work.
Marion says
This crumble is one of the best we've ever had. Lovely!
Beth Sachs says
So glad you enjoyed it Marion.