Blackberry fans, this one is for you. The saucy, not-too-sweet berry filling boasts a pure blackberry flavor and the cinnamon in the oat topping provides the perfect contrast to the fruit.

Paul Hollywood adds a twist to the traditional apple crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream.

Preheat your oven to 200°C (180°C fan). First, make the crumble topping. Cut the butter into small cubes. Mix the flour and sugar together in a large bowl, then add the cubes of butter.

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John Whaite has a treat in store for you this weekend. Using fresh seasonal fruit he makes his blackberry and ginger crumble cake. For the cake, cream the butter and sugar until pale and fluffy ...

I like my apples to have some bite in a crumble, so I pan roast them like this for no more than two minutes. Remember they still have another thirty minutes in the oven to go. Layer the apples in ...

Let’s get ready to crumble… John’s in the kitchen celebrating one of our most-loved puddings - the crumble! After one previously reduced him to tears of joy on Masterchef, he’s using the ...

5. Spread the apple and blackberry mixture on top, then sprinkle the remaining third of the crumble mix over the top (don’t worry if there are gaps, you want to see the fruit coming through).