An easy blackcurrant crumble recipe made with tart blackcurrants and sliced Bramley apples, with a quick oat crumble topping!
This tasty dessert can be made with fresh or frozen blackcurrants and is best served with creamy custard or vanilla ice cream to balance the tartness.
Apple and blackcurrant crumble is one of our very favourite desserts, especially after a roast dinner!
It’s perfect any time of year, but particularly in late summer/early autumn when the Bramleys are ready on my tree. You can use other apples too, such as Granny Smith.
👩🍳 Love crumbles? Try my easy blackberry crumble next!
[feast_advanced_jump_to]
✔️ Why you’ll love this recipe!
- An easy black currant crumble recipe.
- Flapjack style oat crumble topping so there is no rubbing in required.
- Serve with cream, ice cream, or custard.
- Freezer-friendly.
🛒 Ingredient notes
For the crumble filling;
Blackcurrants – fresh or frozen black currants can be used. Take frozen blackcurrants out of the freezer about 30 minutes before starting the recipe so they have partially defrosted. Frozen blackcurrants can often be found in farm shops or large supermarkets.
Apples – I like to use tart Bramley apples, but swap for tart eating apples such as Granny Smith apples if you prefer. The apples need to be peeled, cored, and thinly sliced.
Caster Sugar – blackcurrants are tart, so use caster sugar or granulated sugar to sweeten them.
For the oat crumble topping;
Flour – plain white flour, or use wholemeal flour for a healthy blackcurrant crumble.
Oats – ordinary rolled oats (porridge oats) are best. Jumbo oats don’t absorb the melted butter very well so avoid these.
Sugar – I like to use light brown sugar, but it can be substituted with demerara sugar or caster sugar.
Butter – unsalted and melted in the microwave.
🔪 How to make blackcurrant and apple crumble
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Make the crumble topping by placing the flour, oats, and brown sugar in a large bowl.
Two: Mix in the melted butter. Stir with a metal spoon until crumbles form.
Three: Put the peeled and sliced apples, blackcurrants, and caster sugar in a large baking dish (approximately 2 litres) and give it a gentle mix.
Four: Spoon the crumble over the fruit and bake in the oven for 45-50 minutes until golden brown, and the fruit is bubbling underneath.
💭 Expert tip
If you’re using freshly picked blackcurrants, place them in a colander and wash them under cold running water to get rid of dirt. Pat dry with a paper towel.
🍴 Serving suggestions
Fruit crumbles are delicious with whipped cream, clotted cream, custard, or a scoop of vanilla ice cream. My no-churn honeycomb ice cream complements this blackcurrant dessert nicely too!
📖 Variations
- Add lemon zest or orange zest to the fruit filling, for a zingy citrus flavour.
- Add a handful of chopped walnuts or pecan nuts to the crumble topping for crunch and texture.
- Use different berries such as blackberries, strawberries, raspberries, or bilberries (wild blueberries). Stone fruit also works nicely in crumbles. You may want to reduce the amount of sugar in the fruit filling, as blackcurrants are much more tart than other berries. I suggest using half of that specified in the recipe card.
- Use 250g of my easy blackcurrant compote recipe in place of fresh blackcurrants. Reduce the sugar by half.
- Rhubarb and blackcurrant crumble is a delicious flavour combination. Mix blackcurrants with stewed rhubarb and top with the crumble mixture.
- Make the blackcurrant crumble vegan friendly by using a dairy-free spread instead of butter.
🥡 Storage
Store – You can make the crumble in advance and refrigerate it for up to 2 days in the fridge. Alternatively, you can bake the crumble, let it cool, and refrigerate until ready to serve.
Reheat – Baked crumble can be reheated in the microwave, or eaten at room temperature.
Freeze – Blackcurrant crumble is suitable for freezing, either baked or unbaked. Wrap the crumble in two layers of foil and freeze for up to 3 months. Bake as directed in the recipe card.
❓ Frequently asked questions
Blackcurrants are high in antioxidants, especially vitamin C, which can help to give your immune system a boost, allowing your body to fight infection and viruses more effectively.
Did you know blackcurrants carry four times the amount of vitamin C as oranges, and double the amount of antioxidants as blueberries!
Here are a few ideas!
1.Blackcurrant coulis
2. Blackcurrant muffins
3. Blackcurrant cordial
4. Cassis
5. Cheesecake
5. Compote
6. Jam
7. Blackcurrant cake
Blackcurrants ripen by the time summer starts, so you can harvest them from your garden between June and August.
😋 More fruity dessert recipes
- Apple & Blueberry Crumble
- Gooseberry Crumble
- Slow Cooker Apple Crumble
- Cinnamon Apple Crumble
- Blackberry Cobbler
- Strawberry Cobbler
- Rhubarb and Ginger Crumble
- Cherry Cheesecake
Don’t forget to subscribe to the newsletter to stay up to date with what’s cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, andInstagram too!
Recipe
Print
Pin
Easy Blackcurrant Crumble
Would you like to save this?
We’ll email you this post for easy access later! You’ll also join the Effortless Foodie mailing list and receive my popular ‘No Bake Bars and Slices’ eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
-
Kitchen Scales
-
Chopping Board
-
Vegetable Peeler
-
Knife
-
Pie Dish
Ingredients
- 750 g Bramley Apples peel, core and thinly slice
- 300 g Blackcurrants fresh or frozen
- 60 g Caster Sugar
For the crumble topping
- 125 g Plain Flour
- 125 g Rolled Oats
- 150 g Light Brown Sugar
- 125 g Butter melted
Instructions
-
Preheat the oven to 180°C (160 fan/ Gas 4).
-
Make the crumble topping by placing the flour, oats, and brown sugar in a large bowl.125 g Plain Flour, 125 g Rolled Oats, 150 g Light Brown Sugar
-
Mix in the melted butter. Stir with a metal spoon until crumbles form.125 g Butter
-
Put the peeled and sliced apples, blackcurrants, and caster sugar in a large baking dish (approximately 2 litres) and give it a gentle mix.750 g Bramley Apples, 300 g Blackcurrants, 60 g Caster Sugar
-
Spoon the crumble over the fruit and bake in the oven for 45-50 minutes until golden brown, and the fruit is bubbling underneath.
Notes
- If you’re using freshly picked blackcurrants, place them in a colander and wash them under cold running water to get rid of dirt and insects. Pat dry with a paper towel.
- Don’t use jumbo oats for the topping as they don’t absorb the melted butter very well.
Variations:
- Add lemon zest or orange zest to the fruit filling, for a zingy citrus flavour.
- Add a handful of chopped walnuts or pecan nuts to the crumble topping for crunch and texture.
- Use different berries such as blackberries, strawberries, raspberries, or bilberries (wild blueberries). Stone fruit also works nicely in crumbles. You may want to reduce the amount of sugar in the fruit filling, as blackcurrants are much more tart than other berries. I suggest using half of that specified in the recipe card.
- Rhubarb and blackcurrant crumble is a delicious flavour combination. Mix blackcurrants with stewed rhubarb and top with the crumble mixture.
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.