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Blackberry crumble slices

Tart, juicy blackberries on a buttery digestive biscuit base, topped with toasty crumble – the perfect combination!

, 01 May 2020

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Blackberry crumble slices
  • 1 Hour 10 Mins

  • Serves: 12

  • Price: 56p per serving

Nutritional Info
Each 104g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1339kJ/320kcal.
  • 250g digestive biscuits
  • 175g unsalted butter
  • 90g Silver Spoon British Caster Sugar
  • 450g fresh blackberries
  • 2tbsp Asda Bramley Apple Sauce
  • 175g plain flour
  • 75g demerara sugar
  • Line a 20cm-square deep brownie tin with a long piece of baking paper – the ends should overhang the edges of the tin on both sides.

  • For the biscuit base, blitz the digestives into fine crumbs in a food processor, or put in a strong freezer bag and crush with a rolling pin.

  • Melt 100g of the butter and 40g of the caster sugar in a pan over a low heat, then add the biscuit crumbs. Stir to combine.

  • Tip the mixture into the tin then spread over the base in an even layer, pressing down with the back of a large spoon. Chill in the fridge to firm.

  • Meanwhile, make the blackberry filling. Heat the blackberries, apple sauce and remaining caster sugar in a pan, until the berries begin to soften. Take off the heat, then remove from the pan with a slotted spoon, draining most of the juice – save the juice to use in another recipe.

  • Gently squash the berries with a potato masher or fork. Remove the biscuit base from the fridge and spread the berry mixture over it. Return to the fridge.

  • Preheat the oven to 180C/160C Fan/Gas 4.

  • In a large mixing bowl, rub the flour and the remaining butter together using your fingertips. When it begins to resemble breadcrumbs, add the demerara sugar and stir to combine.

  • Remove the tin from the fridge and sprinkle the crumble topping mixture evenly over the fruit filling.

  • Bake for 25-30 mins until the crumble is golden brown at the edges.

  • Allow to cool fully in the tin, then remove carefully, using