Sarah Nelson’s Ginger, Blackberry & Apple Crumble


3 eating apples, peeled, cored and sliced

2 cooking apples, peeled, cored and sliced

1 tsp ground cinnamon

1 tsp ground ginger

100g demerara sugar

250g blackberries

3 balls stem ginger, finely diced


100g plain flour

1/2 tsp cinnamon

60g soft brown sugar

50g porridge oats

75g cold unsalted butter

200g Grasmere Gingerbread® Crumbs


  1. Put the apples, ground cinnamon, ground ginger, and sugar in a bowl and mix. Add the blackberries and stem ginger and lightly mix to combine. Pour into a 9 x 13” ovenproof dish and set aside.
  2. To make the crumble topping: Mix the flour and cinnamon in a bowl, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture has a breadcrumb texture. Mix in the Grasmere Gingerbread® Crumbs. Spread the crumble mixture on top of the fruit.
  3. Heat the oven to 170°C (150°C fan, Gas 3). Bake the crumble for about 45-60 minutes until the top is golden and the bottom is bubbling.