• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Effortless Foodie
  • About
  • Contact
  • Recipes
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert

    Easy Blackcurrant Crumble Recipe

    Published: Sep 20, 2022 · Modified: Jan 10, 2023 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    Jump to Recipe Print Recipe

    Easy blackcurrant crumble made with tart blackcurrants and sliced Bramley apples, with a quick sweet oat crumble topping!

    A delicious fruit dessert using fresh or frozen blackcurrants, best served with sweet creamy custard or vanilla ice cream to offset the tart fruit.

    Blackcurrant crumble in a red pie dish.
    Apple & Blackcurrant Crumble

    Juicy tart blackcurrant crumble with apples is one of our very favourite desserts, especially after a roast dinner on a Sunday!

    It's perfect any time of year, but particularly in late summer/early autumn when the Bramleys are ready on my tree. You can use other apples too, such as Granny Smith.

    👩‍🍳 Love crumbles? Try my easy blackberry crumble next!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredient notes
    • 🔪 How to make blackcurrant crumble
    • 💭 Expert tip
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More fruity dessert recipes
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    • An easy blackcurrant recipe.
    • Delicious fruity pudding.
    • Flapjack style crumble topping so no rubbing in required.
    • Serve with cream, ice cream, or custard.
    • Eat warm or at room temperature.
    • Freezer-friendly.

    🛒 Ingredient notes

    Ingredients for blackcurrant crumble.

    For the crumble filling;

    • Blackcurrants - fresh or frozen black currants can be used. Take frozen blackcurrants out of the freezer about 30 minutes before starting the recipe so they have partially defrosted. Frozen blackcurrants can often be found in farm shops or large supermarkets.
    • Apples - I like to use tart Bramley apples, but swap for tart eating apples such as Granny Smith apples if you prefer. The apples need to be peeled, cored, and thinly sliced.
    • Caster Sugar - blackcurrants are tart, so use caster sugar or granulated sugar to sweeten them.

    For the oat crumble topping;

    • Flour - plain white flour, or use wholemeal flour for a healthy blackcurrant crumble.
    • Oats - ordinary rolled oats (porridge oats) are best. Jumbo oats don't absorb the melted butter very well so avoid these.
    • Sugar - I like to use light brown sugar, but it can be substituted with demerara sugar or caster sugar.
    • Butter - unsalted and melted in the microwave.

    🔪 How to make blackcurrant crumble

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Make the crumble topping by placing the flour, oats, and brown sugar in a large bowl.

    Two: Mix in the melted butter. Stir with a metal spoon until crumbles form.

    Three: Put the peeled and sliced apples, blackcurrants, and caster sugar in a large baking dish (approximately 2 litres) and give it a gentle mix.

    Four: Spoon the crumble over the fruit and bake in the oven for 45-50 minutes until golden brown, and the fruit is bubbling underneath.

    Step by step photo instructions for making blackcurrant apple crumble.

    💭 Expert tip

    If you're using freshly picked blackcurrants, place them in a colander and wash them under cold running water to get rid of dirt and insects. Pat dry with a paper towel.

    🍴 Serving suggestions

    Fruit crumbles are delicious with whipped cream, clotted cream, custard, or a scoop of vanilla ice cream. My no-churn honeycomb ice cream complements this blackcurrant dessert nicely too!

    Blackcurrant crumble in a pie dish.

    📖 Variations

    • Add lemon zest or orange zest to the fruit filling, for a zingy citrus flavour.
    • Add a handful of chopped walnuts or pecan nuts to the crumble topping for crunch and texture.
    • Use different berries such as blackberries, strawberries, raspberries, or bilberries (wild blueberries). Stone fruit also works nicely in crumbles. You may want to reduce the amount of sugar in the fruit filling, as blackcurrants are much more tart than other berries. I suggest using half of that specified in the recipe card.
    • 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 the blackcurrant crumble vegan friendly by using a dairy-free spread instead of butter.

    🥡 Storage

    Store: You can make the crumble in advance and refrigerate it for up to 2 days in the fridge. Alternatively, you can bake the crumble, let it cool, and refrigerate until ready to serve.

    Reheat: Baked crumble can be reheated in the microwave, or eaten at room temperature.

    Freeze: Blackcurrant crumble is suitable for freezing, either baked or unbaked. Wrap the crumble in two layers of foil and freeze for up to 3 months. Bake as directed in the recipe card.

    Blackcurrant and apple crumble in a pie dish with a bowl of crumble on the side.

    ❓ Frequently asked questions

    Are blackcurrants healthy?

    Blackcurrants are high in antioxidants, especially vitamin C, which can help to give your immune system a boost, allowing your body to fight infection and viruses more effectively.

    Did you know blackcurrants carry four times the amount of vitamin C as oranges, and double the amount of antioxidants as blueberries!

    What can I make with blackcurrants?

    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

    When are blackcurrants in season?

    Blackcurrants ripen by the time summer starts, so you can harvest them from your garden between June and August.

    😋 More fruity dessert recipes

    • Apple & Blueberry Crumble
    • Slow Cooker Apple Crumble
    • Cinnamon Apple Crumble
    • Blackberry Cobbler
    • Strawberry Cobbler
    • Rhubarb and Ginger Crumble
    • Cherry Cheesecake
    Blackcurrant crumble in a pie dish with a bowl of blackcurrants and Bramley apples behind.

    Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

    Recipe

    Blackcurrant crumble in a pie dish.
    Email
    Print Pin
    5 from 7 votes

    Easy Blackcurrant Crumble

    Easy blackcurrant crumble made with tart blackcurrants and sliced Bramley apples, with a quick sweet oat crumble topping!
    Course Dessert
    Cuisine British
    Keyword blackcurrant and apple crumble, blackcurrant crumble
    Prep Time 8 minutes
    Cook Time 45 minutes
    Total Time 53 minutes
    Servings 8
    Calories 379kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Chopping Board
    • Vegetable Peeler
    • Knife
    • Pie Dish

    Ingredients

    Metric - US Customary
    • 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).
    • Make the crumble topping by placing the flour, oats, and brown sugar in a large bowl.
      125 g Plain Flour, 125 g Rolled Oats, 150 g Light Brown Sugar
    • Mix in the melted butter. Stir with a metal spoon until crumbles form.
      125 g Butter
    • Put the peeled and sliced apples, blackcurrants, and caster sugar in a large baking dish (approximately 2 litres) and give it a gentle mix.
      750 g Bramley Apples, 300 g Blackcurrants, 60 g Caster Sugar
    • Spoon the crumble over the fruit and bake in the oven for 45-50 minutes until golden brown, and the fruit is bubbling underneath.

    Notes

    Expert Tips:
    • If you're using freshly picked blackcurrants, place them in a colander and wash them under cold running water to get rid of dirt and insects. Pat dry with a paper towel.
    • Don'tuse jumbo oats for the topping as they don;t absorb the melted butter very well.
     
    Variations:
    • Add lemon zest or orange zest to the fruit filling, for a zingy citrus flavour.
    • Add a handful of chopped walnuts or pecan nuts to the crumble topping for crunch and texture.
    • Use different berries such as blackberries, strawberries, raspberries, or bilberries (wild blueberries). Stone fruit also works nicely in crumbles. You may want to reduce the amount of sugar in the fruit filling, as blackcurrants are much more tart than other berries. I suggest using half of that specified in the recipe card.
    • Rhubarb and blackcurrant crumble is a delicious flavour combination. Mix blackcurrants with stewed rhubarb and top with the crumble mixture.
     
    Storage:
    Store: You can make the crumbles in advance and refrigerate them for up to 2 days in the fridge. Alternatively, you can bake the crumble, let it cool, and refrigerate until ready to serve.
    Reheat: Baked crumble can be reheated in the microwave, or eaten at room temperature.
    Freeze: Blackcurrant crumble is suitable for freezing, either baked or unbaked. Wrap the crumble in two layers of foil and freeze for up to 3 months. Bake as directed in the recipe card.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Blackcurrant Crumble
    Amount per Serving
    Calories
    379
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    0.4
    g
    Sodium
     
    9
    mg
    0
    %
    Potassium
     
    331
    mg
    9
    %
    Carbohydrates
     
    71
    g
    24
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    36
    g
    40
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    145
    IU
    3
    %
    Vitamin C
     
    73
    mg
    88
    %
    Calcium
     
    71
    mg
    7
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    More Easy Dessert Recipes

    • Air Fryer Mini Egg Dessert Pots
    • Easy Slow Cooker Apple Crumble Recipe
    • Easy Air Fryer Baked Apples Recipe
    • Easy Chocolate Honeycomb Torte Recipe

    Reader Interactions

    Comments

    1. Kate

      September 20, 2022 at 11:16 am

      5 stars
      Oh yum! It is definitely crumble weather at the moment, and we have blackcurrants growing in the garden - definitely trying this, thank you!

      Reply
    2. Dana

      September 20, 2022 at 11:31 am

      5 stars
      This is such a delicious recipe and a great way to use up currants! Never thought to make a crumble with them before.

      Reply
    3. Heidy

      September 20, 2022 at 12:04 pm

      5 stars
      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!

      Reply
    4. Dannii

      September 20, 2022 at 1:06 pm

      5 stars
      Such a great way to use all the blackcurrants we picked. Hearty and comforting. Yum!

      Reply
    5. Tara

      September 20, 2022 at 1:28 pm

      5 stars
      Such a beautiful dessert! It sounds so good with the combination of blackcurrants and apples. Love that color.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

    More about me →

    My Web Stories

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Effortless Foodie