Chuckleberry and Apple Crumble

Chuckleberry and Apple Crumble

The sweet, sharp flavour of the British Chuckleberry Whole Fruit Jam brings this classic crumble to life.


For the crumble topping

130g plain flour

70g caster sugar

70g unsalted butter (room temperature, cut into cubes).


For the filling

300g Braeburn apple

30g unsalted butter

30g demerara sugar

150g British Chuckleberry Whole Fruit Jam

Print Recipe


  1. Preheat the oven to 190°C/170°C fan/gas 5. Place the flour, sugar and butter into a large bowl. Rub in the flour into the butter using your fingertips to make a breadcrumb texture.
  2. Peel, core and cut the apples into 2cm dice pieces. Place the butter and sugar in a saucepan and melt together. Cook for around 3 minutes until you get a light caramel. Add the apples to the pan and cook for 8-10 minutes.
  3. Spoon the apples into an ovenproof dish or individual ramekins, top the apples with British Chuckleberry Whole Fruit Jam, then add the crumble mixture on top.
  4. Place into oven for 10-15 minutes, until the topping golden.

Serve with cream, custard or ice cream.


Serves 8

Prep Time 20 minutes

Cook Time 15 minutes

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