Apple and blackberry oat crumble

Serves: 3-4

Prep time: 20 minutes

Cooking time: 40 minutes


55g (2oz) plain wholemeal flour

25g (1oz) rolled oats or medium oatmeal

25g (1oz) sunflower spread

25g (1oz) soft light brown sugar

½ tsp ground cinnamon

2 eating apples, such as Braeburn (about 375–400g/13–14oz total/unprepared weight)

150g (5½oz) fresh blackberries

2 tbsp unsweetened apple juice

1½ tsp clear honey


Preheat oven to 180ºC/160ºC fan/gas mark 4. Place flour and oats in a bowl; lightly rub in sunflower spread until mixture resembles coarse breadcrumbs. Stir in sugar and cinnamon. Set aside.

Peel, core and thinly slice apples. Place apples and blackberries in an ovenproof dish. Mix together apple juice and honey; pour over fruit and stir gently to mix.

Spoon crumble mixture evenly over fruit to cover fruit completely. Bake in oven for about 40 minutes or until fruit is soft and crumble is cooked and lightly browned. Serve hot or warm in its own or with 0% fat thick Greek-style natural yogurt or fat-free plain fromage frais.

Cook’s Tips

Swap fresh raspberries or blueberries for the blackberries.

Try using pears instead of the apples.

The cooked crumble is suitable for freezing for up to 1 month. It also reheats well.

Baked or stewed fruit (without the crumble topping) is ideal with porridge or yoghurt for a healthy breakfast.

Nutritional information

This recipe was taken from Heart Matters, our award-winning free magazine for anyone with a heart or circulatory condition or at risk of heart disease. For more recipe ideas, check out the Heart Matters online recipe finder.