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Julia Busuttil Nishimura shares a special Mother’s Day recipe.

7 May 2021

Watch Julia and her son Haruki make an apple and blackberry crumble in their family kitchen.

Explore


Julia Busuttil Nishimura shares a special Mother’s Day recipe.

7 May 2021

Watch Julia and her son Haruki make an apple and blackberry crumble in their family kitchen.

Julia Busuttil Nishimura and her son Haruki in their kitchen with apple crumble ingredients in front of them

“This is actually my mother’s recipe,” Julia Busuttil Nishimura explains as she’s setting up her family kitchen for a cooking session with her son Haruki. Image: Caitlin Mills.

“This is actually my mother’s recipe,” Julia Busuttil Nishimura explains as she’s setting up her family kitchen for a cooking session with her son Haruki. Fittingly, the cookbook author and her young family have invited us into their Melbourne home to share a special recipe for Mother's Day.

“Mother’s Day is really important in our family, it brings together many generations of mothers,” Julia continues. “It’s such a lovely opportunity to cook something really special, and to sit around the table and share it together.”

When it comes to something special to share with family, it’s hard to go past Julia’s Apple and Blackberry Crumble. True to Julia’s cooking style, where fresh, seasonal produce is honoured simply and with great care, the family recipe radiates the warmth of a lovingly home cooked meal. And the ease of the recipe means there’s plenty of opportunity to involve the little ones.

The inspiration to share this recipe came after the family’s picturesque drive to Sanders Apples in the Yarra Valley, where rows of beautiful fruit trees were waiting to be picked. “Fruit picking is one of my favourite things that I remember from being a kid, and Haruki loves it too now,” says Julia. With apples in season it was the perfect way to spend a crisp Autumn morning before heading home to whip up a simple and delicious dessert.

In the video below Julia is joined by her enthusiastic helper Haruki as they talk us through her crumble recipe to celebrate Mother’s Day. And below you’ll find the full recipe so that you can try it for yourself (with or without the little helping hands).

A video of Julia Busuttil Nishimura sharing a special Mother’s Day recipe
A video of Julia Busuttil Nishimura sharing a special Mother’s Day recipe
Watch again

Apple and Blackberry Crumble (serves 6)

Apple and Blackberry Crumble (serves 6)

Ingredients

800g (approximately 5) granny smith apples
Juice and zest of lemon
1 tbsp raw sugar
250g frozen blackberries
Crumble topping:
200g (1 cup) raw sugar
100g (1 cup) rolled oats
135g (1 cup) plain flour
Pinch ground cinnamon
Pinch sea salt
170g cold unsalted butter, cubed, plus extra for greasing
Cream or ice cream, to serve

Method

Preheat the oven to 180C. Grease a 28cm square baking dish with butter.

For the crumble, combine all of the dry ingredients in a large bowl and mix well. Add the butter and toss to coat. Use your hands to rub the butter into the dry ingredients, working it until a crumble forms. Set aside.

Peel and core the apples, cutting them into quarters and then into 3mm slices. Tumble the apples into the baking dish along with the lemon juice and zest, sugar and blackberries. Toss to combine. Top with the crumble mixture and bake in the preheated oven for 35-40 minutes or until the crumble is golden and the fruit is bubbling.

Serve hot with cream or ice cream.

By Mitch Parker