Fred and Bex


Autumn in England can be summed up entirely by one dish: the humble crumble. Making use of two of our best autumnal fruits, both of which usually require pulling on your wellies and going for a good tramp through the beautiful countryside, and wrapping them up in a fabulously comforting pudding that’s simple and inexpensive and can be drowned in hot custard to ward off chilly evenings – could it possibly be more perfect?

For this recipe, we’ve put a bit of a twist on the classic by using our Blackberry Vinegar to soak the apples, which can be handy if you haven’t managed to get out and gather blackberries before everyone has else scoffed the lot.


2 large Bramley apples

4 tbsp light brown sugar

4 tbsp Fred & Bex Blackberry Vinegar

For the topping:

90g plain flour

55g light brown sugar

55g cold butter, chopped

A pinch of salt

Note: I divided this quantity between four 4 inch ramekins, to make individual crumbles, but of course you could easily put it all into one 9 inch baking dish for a single big crumble.

Start by peeling and coring the apples. Cut into 1 cm slices and then cut those in half widthways, so you end up with lots of roughly bite-sized pieces – I think this gives you a nice texture that’s easy to eat. Pop the apple pieces into a bowl, add the brown sugar and the Fred & Bex Blackberry Vinegar, and stir really well. Cover and leave to soak for about 20 minutes.

Next, preheat the oven to 190°C (170°C fan). To make the topping, rub together the flour, sugar, cold butter and salt until you have a mixture that resembles breadcrumbs – to be completely honest, I do this in the food processor, which is really easy. You just have to make sure you don’t over-process the mixture – you want to get to the point where it’s mostly fine breadcrumbs but there are a few bigger crumbs in there too.

Divide the apples between the four ramekins, spreading them out in a roughly even layer, and then top with the crumble mix, making sure that it completely covers all the pieces of apple. Place in the oven and bake for about 25 minutes, or until the tops are golden and the apples inside feel very soft when tested with a fork. Serve straightaway with custard.

Click here to buy your Fred and Bex Blackberry Vinegar.


Tina Hunter-Shaw

My waffle maker and Fred and Bex goodies have arrived! Thank you so much!! X


Thanks so much for the Raspberry vinegar, yummy on Skinners ice cream!!..........thanks