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–+ servings
Blackcurrant crumble in a pie dish.
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5 from 8 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
Prep Time 8 minutes
Cook Time 45 minutes
Total Time 53 minutes
Servings 8
Calories 379kcal
Author Beth Sachs

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.
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