This glorious crumble is our go-to for entertaining as a quick and easy sweet treat.

The naturally sweet and sharp apple and blackberry filling, topped with a beautiful buttery crumble, is sure to be a crowd pleaser - especially with a dollop of custard or ice cream.

Serves: 2 Portions

Time: 40mins


For the Crumble:

30g Mealworm Powder

90g Plain Flour

60g Caster Sugar

60g Unsalted Butter, softened

For the Filling:

300g Braeburn Apple

30g Unsalted Butter

30g Demerara Sugar

115g Blackberries

¼ tsp Ground Cinnamon


Vanilla Ice Cream



1. CRUMBLE | 20mins

  • Heat oven to 190C/170C fan/gas 5.

  • In a mixing bowl, combine the plain flour, mealworm powder and caster sugar.

  • Add the butter and massage into the mix using your fingers, to make a light breadcrumb texture. Try not to overwork the mixture as the crumble will become heavy and lose its lightness.

  • Line a baking tray with baking parchment and sprinkle the breadcrumb-like mixture evenly over it. Bake for 15 mins or until golden brown.

2. FILLING | 10mins

  • Whilst the crumble is baking, begin to prepare the compote by coring and peeling the Braeburn apples. Roughly dice the peeled apples into 2cm cubes.

  • In a medium saucepan, mix the unsalted butter and demerara sugar together and melt over a medium heat. Cook for around 3 mins until the mixture turns to a light caramel.

  • Add the apples to the pan and cook for another 3 mins. Add the blackberries and ground cinnamon, cooking for 3 mins more.

  • Cover the pan and remove it from the heat. Leave it for at least 2-3 mins to continue cooking in the warmth of the pan.

  • To prepare the crumble ready for the table or for storage, simply spoon the warm fruit into an ovenproof gratin dish and top with the crumble mix.

3. SERVE | 5-10mins

  • The crumble is best served fresh and hot, so if it was allowed to cool or kept in the fridge, reheat in the oven for 5-10 mins at 190C/170C fan/gas 5.

  • Serve with custard or vanilla ice cream.

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