Go Back

Blackberry Crumble Sundae

Creamy vanilla gelato rippled with blackberry coulis, topped with buttery crumble.
Prep Time10 mins
Cook Time20 mins
Cooling time20 mins
Course: Dessert
Servings: 4 People


  • 500 ml

    vanilla gelato (or good quality ice cream)

Blackberry Coulis

  • 250 g

    blackberries, plus extra to garnish

  • 30 g caster sugar


  • 60 g cold unsalted butter, diced
  • 85 g plain flour
  • 30 g porridge oats
  • 30 g light muscovado sugar


  • Preheat the oven to 190C/170C fan/Gas 5
  • Rub the butter and flour together until the mixture resembles breadcrumbs, then mix in the remaining crumble ingredients using a fork.
  • Line a baking tray with greaseproof paper. Spread the crumble mixture onto the lined tray and bake for 20 minutes until golden.
  • Whilst the crumble is baking. Pop the blackberries and caster sugar in a pan. Cook on a medium heat until sugar dissolves. Turn the heat down and simmer for 5 minutes until the coulis has thickened. Push through a fine sieve into a jug, discard the seeds and remaining pulp. Allow to cool.
  • When the crumble is golden remove from the oven and allow to cool.
  • Once the blackberry coulis and crumble have cooled you are ready to create your Blackberry Crumble Sundae. Start by adding a scoop of gelato to each sundae dish, drizzle with some blackberry coulis and top with crumble, repeat and garnish with a couple of fresh blackberries.


Add a shot of Creme de Mure to the blackberry coulis for a tipsy Blackberry Crumble Sundae.
You can make the coulis and crumble up to 3 days in advance. Store both in airtight containers, the coulis needs to be kept refrigerated.