Chuckleberry & apple crumble


        For the crumble topping

  • 130g plain flour
  • 70g caster sugar
  • 70g unsalted butter ( room temperature, cut into cubes)

    For the filling
  • 300g Braeburn
  • 30g unsalted butter
  • 30g Demerara sugar
  • 150g Cottage Delight Chuckleberry Jam


  1. Preheat the oven to 190°C/170°C fan/ gas 5. Place the flour, sugar and butter into a bowl. Rub the flour into the butter using your fingertips to make a breadcrumb texture. For extra indulgence add oats, chopped nuts and seeds to the crumble topping.

  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 Cottage Delight Chuckleberry Jam, then add the crumble mixture on top.

  4. Place into oven for 10-15 minutes, until the topping is golden.

        Serve with cream, custard or ice cream.

        Makes 8
        Prep time: 20 minutes                 Cooking time: 15 minutes