A warm, comforting crumble filled with juicy blackberries, sweet plums and tart Bramley apples, spiced with cinnamon and star anise. Topped with a nutty hazelnut and polenta crumble and paired with creamy toasted hazelnut custard, this dessert strikes a perfect balance of fruity sharpness and indulgent richness.
By Matt TebbuttFrom Saturday Kitchen Recipes
This blackberry crumble is rich in fruit and nuts, but the butter, sugar and custard give it a moderate to high calorie content. The Nutri-Score is assessed at D, meaning enjoy it as a treat rather than an everyday dessert.
Equipment
Ingredients
For the filling
- 30g butter
- 1 split vanilla pod
- 1 whole star anise
- 1 small cinnamon stick
- 1 Bramley apple, peeled, cored and chopped
- 50g light brown sugar
- 6 ripe plums, destoned and quartered
- 250g blackberries
For the crumble
- 50g blanched hazelnuts, blitzed
- 60g plain flour
- 40g polenta
- 50g caster sugar
- 75g unsalted butter
For the custard
- 200g toasted hazelnuts, roughly crushed
- 250ml evaporated milk
- 400ml whole milk
- 8 free-range egg yolks
- 3 tbsp cornflour
- 150g light brown sugar
Customise
- Swap plums for pears when in season.
- Use almonds instead of hazelnuts for a lighter flavour.
- Try rolled oats instead of polenta in the crumble topping.
Method
Prepare the fruit
- Melt the butter in a saucepan with the vanilla pod, star anise and cinnamon for about 2 minutes.
- Add the chopped apple and brown sugar. Cook gently for 5 minutes.
- Stir in the plums and blackberries. Simmer on low heat for 15 minutes until the fruit is soft but still holds its shape. Keep warm.
Make the crumble topping
- Preheat the oven to 200C/180C Fan/Gas 6.
- Mix blitzed hazelnuts, flour, polenta and caster sugar in a bowl. Rub in the butter with your fingertips until it resembles coarse crumbs.
- Scatter the crumble mixture onto a baking tray and chill for at least 30 minutes.
- Bake for 25 minutes until golden, then allow to cool before breaking into chunks.
Cook the custard
- In a saucepan, combine toasted hazelnuts, evaporated milk and whole milk. Simmer gently for 30 minutes before straining.
- Whisk egg yolks, cornflour and sugar together until pale. Slowly add to the hot milk while stirring.
- Return to medium heat and stir continuously for 5–8 minutes until thickened. Let it bubble briefly to remove flouriness, then strain.
Finish and serve
- Spoon the fruit filling into a baking dish. Scatter with crumble topping and reheat briefly in the oven.
- Serve warm with a generous pour of hazelnut custard.
What can you serve with this
- Vanilla ice cream – A cold contrast to the warm crumble.
- Double cream – Poured fresh, it adds rich smoothness.
- Roasted pears – Adds extra fruitiness and pairs well with hazelnut flavours.
FAQs for Blackberry, Plum and Apple Crumble with Hazelnut Custard
- Can I prepare the crumble in advance?
Yes, you can make the fruit and crumble separately, then reheat and assemble before serving. - What fruits can I substitute?
Pears, cherries or rhubarb make excellent alternatives. - Can I freeze this crumble?
The fruit base can be frozen, but the custard is best made fresh. - How do I stop custard curdling?
Keep the heat gentle and stir continuously until thickened. - Is this recipe vegetarian?
Yes, it contains no gelatine or meat-based products.
Nutri-score Health Check
The Nutri-Score for this dish is D, which places it towards the indulgent category. It’s full of fruit and nuts, but the butter, sugar and creaminess of custard increase fats and sugars.
Positive Factors
- Fruits like blackberries, plums and apple provide antioxidants and fibre.
- Hazelnuts add beneficial healthy fats.
Negative Factors
- High butter content adds saturated fats.
- Sugar levels push it into a higher calorie treat.
This score is automatically calculated from the ingredients and should be seen as a guide, not an absolute measure.
