Apple and Mulberry Crumble




Yield 6 serves


1kg green apples

400g mulberries

1 cup (150g) plain flour

1/2 cup (100g) brown sugar

100g cold butter, cubed

1/2 cup (50g) oats

1/2 cup (60g) walnuts

1/2 cup (35g) coconut


Preheat oven to 180C.

Peel, core and slice the apples. Remove the stalks from the mulberries.

Rub the butter into the flour until the mix resembles breadcrumbs. Add the sugar, nuts, oats and coconut and stir to combine.

Rub a baking dish with a little extra butter and add the apples and mulberries.

Top the baking dish with the crumble mixture, pressing down lightly.

Bake for 30 minutes or until golden brown. Serve with ice-cream, cream or custard (or Anthony's favourite, all three!)


If you can't get your hands on mulberries, raspberries or blackberries substitute well.

Recipe by Cooker and a Looker - Australian Home Cooking at