Bramley Apple and Blackberry Crumble

Ian Hughes Head Chef, Beaufort Park Hotel near Mold

Late September and the apple trees in North Wales are covered in delicious fruit waiting to be made into your favourite dishes. This month’s recipe comes from Ian Hughes, head chef at the Beaufort Park Hotel, which is situated in New Brighton a couple of miles out of Mold.

Pinch of cinnamon
4oz Plain Flour
1oz Toasted Oats
4oz Castor Sugar
4oz Butter
1lb Bramley Apples
3oz / 1 cup full of Blackberries.


1. To make crumble, rub oats, flour, butter together until they resemble fine breadcrumbs. Add sugar and pinch of cinnamon.
2. Peel and core apples. Cut into 8 wedges. Put in a small saucepan with a cup of water and 2oz of sugar. Cover and cook on medium heat until soft, mix in Blackberries and check for sweetness.
3. Put in ovenproof dish and sprinkle with crumble. Bake in preheated oven 220°C (gas mk 7, 425°F) for about 15 to 20 minutes until golden brown.
Team the crumble up with custard or clotted cream

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