James Martin's apple crumble is a family favourite. What better than a delicious dessert that helps you towards your five a day? And this recipe is also really easy to make.
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James Martin's apple crumble is an easy, crowd pleasing dessert you can whip up in no time at all.
Comfort food at it's finest. The nation's favourite Yorkshire chef has given his classic apple crumble recipe (opens in new tab) a tasty kick, adding in blackberries for a delicious fruity combo. The berries not only count towards your 5-a-day but add a gorgeous syrupy consistency to the fruit mixture. Finished with a beautiful buttery and oat topping. It only takes around 25-30 mins to cook and there's enough to serve four people generously. Warming, comforting and sweet, what more could you want after a winter Sunday roast?
Ingredients
2 large cooking apples, peeled, cored and sliced
284g can blackberries in fruit juice
2tbsp (30ml) water
2tbsp (30ml) acacia honey
40g (1½ oz) plain flour
40g (1½ oz) wholemeal flour
25g (1oz) oats
60g (2oz) olive oil margarine
60g (2oz) flaked almonds
40g (1½ oz) brown sugar
WEIGHT CONVERTER
grams
to
cups
Method
Pre-heat the oven to 190ºC (375ºF, gas mark 5).
Put the prepared apples, blackberries and their juice and water into an ovenproof dish. Stir in the honey.
For the topping, put the flours and oats in a bowl and rub in the margarine until the mixture resembles coarse breadcrumbs. Mix in the almonds and sugar. Alternatively, mix in a food processor.
Spread the crumble mixture over the fruit and bake in the oven for 25-30 mins until the topping is lightly golden.
Top tips for making James Martin's apple crumble:
Add a sprinkle of ginger, cinnamon or nutmeg to give this crumble even more flavour.
James Martin is best known as the presenter of BBC’s Saturday Kitchen, which he hosted between 2006 and 2016. He's now the host of Saturday Morning with James Martin on ITV.
His passion for food started when he was a young boy after his Dad became the catering manager at Castle Howard, where at just 12 years old, James helped cook dinner for the Queen Mother when she visited the estate.
James started his formal training to become a chef at Scarborough Technical College in 1988. And, went on to further his skills at Hostellerie De Plaisance, Saint-Émilion and Maison Troisgros in France before joining Anthony Worrall Thompson's 'One Ninety Queen's Gate' restaurant in London.
He became head chef at just 22 when he joined Hotel Du Vin and went on to work in some of the best restaurants in London including Harvey’s in Wandsworth, The Square in Mayfair and Alastair Little in Soho.
James Martin has been on our TV screen for over 20 years, cooking up delicious and simple recipes (opens in new tab) suitable for all the family.
As well as Saturday Kitchen, he’s also appeared on Ready Steady Cook, The Great British Menu and is a regular on This Morning.
Alongside his successful TV career, James has a number of restaurants all over the country and is the Executive Chef for Virgin Trains East Coast where he’s responsible for developing all of the First Class menus.
He has been with long-term partner, TV Producer Louise Davis since 2011. He is a huge dog lover and has two dogs, Ralph and Cooper.
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