Blackberry, Pear and Toffee Apple Crumble

Blackberry, Pear and Toffee Apple Crumble

It’s my pleasure to introduce you to Blackberry, Pear and Toffee Apple Crumble, the most scrumptious crumble in existence! Autumn is coming and there is no better way to surrender to it than with this delicious autumnal crumble.


Crumbles are one of my favourite puddings of all time. I guess it could be to do with the memories it evokes of my Nanna’s home cooking, her crumbles where the best. She knew exactly how we liked them, a token gesture of fruit, an inch thick layer of crumble then smothered in custard.

Salted Caramel Sauce

I have included a recipe for the salted caramel sauce below. It’s really easy to make and tastes amazing, it’s definitely worth a try if you haven’t made it before. It takes about 30 minutes to make and will keep in the fridge for two weeks so you can make it in advance if you are pushed for time. The Blackberry, Pear and Toffee Apple Crumble takes about 50 minutes to make, including preparation and cooking time.


Blackberry, Pear and Toffee Apple Crumble

500g Bramley apples, peeled, cored and cut into bite size pieces
3 Pears, peeled, cored and cut into bite size pieces
200g Blackberries
Zest and juice of one lemon
50g Muscovado sugar
6 tsp Salted caramel sauce, plus extra so serve.

Crumble ingredients
120g Cold butter, diced
170g Plain flour
60g Porridge oats
60g Muscovado sugar
100g Pecan nuts, roughly chopped

Step one: Preheat the oven to 190C/170C fan/Gas 5. Cook the apples, 50g muscovado sugar and lemon juice and zest in a pan on a medium-to-low heat for 5 minutes until the apples just start to soften. Remove from the heat and add the remaining fruit.

Step two: Rub the butter and flour together until the mixture becomes flakey then stir in the remaining crumble ingredients.

Step three: Use a slotted spoon to divide the fruit between six ramekins. Top each one with a tsp of salted caramel sauce and the desired amount of crumble. Bake for 25-30 minutes until the crumble is golden. Serve with a good dollop of vanilla ice cream and a drizzle of salted caramel sauce.

Salted Caramel Sauce

60ml Water
200g Granulated sugar
160ml Extra thick cream
45g Unsalted butter, cut into small cubes
1 tsp Vanilla extract
¾ tsp Salt, you can use more or less depending on taste

Step one: Heat the sugar and water in a large heavy bottomed saucepan over a medium heat. Stir constantly until the sugar has dissolved and the mixture just starts to bubble.

Salted Caramel Sauce

Step two: Increase the heat and allow the mixture to bubble away until it turns an amber colour, this can vary between 5-10 minutes. Do not stir the mixture at this stage however tempting it is.

Salted Caramel Sauce

Step three: Remove from the heat and gently whisk in the cream. The mixture will bubble up so be careful. Stir in the remaining ingredients until the butter has melted.

Salted Caramel Sauce

Step four: Pour into a sterile jar and allow to cool before putting it in the fridge. You can use this cool or reheat it.

Got a sweet tooth? Have you tried Raspberry Cupcakes with White Chocolate Frosting?

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