Our Yorkshire Farm’s Amanda Owen shares family favourite fruit crumble recipe

This Morning: Amanda Owen details fruit crumble ingredients

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Amanda Owen was joined by her three youngest children; Anna, seven, Clemmy, five, and Nancy four to help make a fruit crumble. Appearing on ITV’s This Morning live from her cottage kitchen, the Yorkshire Shepherdess took viewers through the steps, explaining the different fruits which could be used and what ingredients were needed. Holly Willoughby commented on the “nuttiness” of the crumble topping, while Phillip Schofield said the fruit was “beautiful”. Here’s the full recipe. 

Amanda Owen’s Hedgerow nutty crumble, serves 4


For the fruit filling

40g butter

40g golden caster sugar

Two Braeburn apples, peeled and sliced

200g Bramley apples, peeled and sliced

300g foraged berries or any mixed berries, such as blackberries and wild raspberries

For the crumble topping 

125g plain flour

85g unsalted butter, diced

85g Demerara sugar

50g rolled oats

30g chopped toasted hazelnuts

Custard or ice cream, to serve


1. Preheat the oven to 180C / 160C fan / Gas four.

2. To make the fruit filling, melt the butter in a pan, add the sugar and apples and gently simmer for five minutes. Add the berries and simmer for two minutes, then transfer to a 23cm round ovenproof dish.

3. Meanwhile, prepare the crumble topping – put the flour into a mixing bowl and rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, oats and hazelnuts.

4. Sprinkle the crumble topping over the fruit, then place the dish on the middle shelf of the oven. Bake for 30 – 35 minutes, until the crumb is golden and fruit bubbling.

5. Allow to cool slightly before serving with custard or ice cream.

Amanda’s top tip: Try using other seasonal fruits, such as damsons or gooseberries.

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