Georgian Fruit Crumble

Prep Time:
15 mins
Cooking Time:
50 mins

 A Georgian take on a classic! A comforting, seasonal desert for the colder months.

The topping for this fruit pie is inspired by a traditional Georgian method I learned in Tbilisi.


  • 2 x pink ladies (rough chopped, I like the skin on but you can peel if you like)
  • Handful blackberries

For the custard filling

  • 200g sour cream
  • 70m double cream
  • pinch salt
  • 2 eggs
  • 2 tbsp caster sugar
Beat the eggs , then beat in all the other ingredients to combine evenly and smooth.

For the Georgian crumble topping

  • 200g caster sugar, we use Billington’s
  • 250g unsalted butter
  • 3 eggs
  • 340g plain flour
  • 2 tsp baking soda
  • 250g yoghurt


  1. Preheat oven to 180c
  1. Cream the butter and sugar together in a mixer until light and fluffy, add the eggs and beat just to combine,
  2. In another bowl, combine flour and baking soda evenly
  3. Fold the yoghurt into the flour mixture, then fold this into the butter and egg mix, it should be combined but lumpy.
  4.  Lay your apples and berries in your falconware tin, pour over the custard, the scoop over the crumble topping.
  5.  Place in your hot oven and bake for 50 mins or until browning on top and cooked through.
Serve hot or cold.
Lily Vanilli