Blackcurrant Crumble

This fresh recipe has been extracted from the Yates Garden Fresh Cookbook, published by HarperCollins.

Somewhere between a fruit cobbler and a crumble, this is a moist and crumbly cake-come-pudding. Serves 4-6

When blackcurrant harvest season comes around, this dish is an absolute winner. If you'd like to find out how to grow your own blackcurrants, check out our advice here.


  • 110g sugar
  • 110g flour
  • 70g butter
  • 1 large egg, beaten
  • 180g blackcurrants


  1. Preheat oven to 180°C.
  2. Put the sugar in the food processor bowl and whizz for a few seconds to make it finer (or use caster sugar).
  3. Put the sugar, flour and butter in a bowl and rub the butter until the mixture is crumbly.
  4. Add the beaten egg and mix.
  5. Add the fruit and fold everything gently together then tip into a lightly greased, ovenproof dish – Pyrex or china, not metal – and bake for 40- 45 minutes.
  6. Serve with whipped cream.

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