Stephanie Creed’s Berry Cherry Apple Hazelnut Crumble

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I first met Stephanie in New Zealand in the late eighties, but she has lived in London for almost 10 years now. We’ve had many meals with Steph and this was something she knocked up one day for us. Her handy hint is ‘eat this with whipped cream’.


  • 400 g (14 oz) mixture of raspberries, blueberries, blackberries, boysenberries
  • 250 g (8 oz) fresh pitted cherries or 1 tin pitted black cherries, drained
  • 2 large, sour apples, peeled, cored and finely sliced
  • 300 g (10 ½ oz) sugar
  • 225 g (7 ½ oz) unsalted butter
  • 350 g (11 ⅔ oz) self-raising flour
  • 70 g (2 ⅓ oz) ground hazelnuts (toast and skin before grinding)
  • 50 g (1 ⅔ oz) extra butter, cut in 1 cm (½ in) cubes


Preheat oven to 180°C/350°F/Gas Mark 4. Mix berries, cherries and apples together with half the sugar. Place in a greased 24 cm (9 ½ in) ovenproof dish. Using a food processor or your fingers, rub butter into flour to resemble breadcrumbs and mix in remaining sugar and hazelnuts. Sprinkle the crumble mixture over fruit and dot with the extra butter. Bake until the crust is golden and the juices begin to seep through.