Apple and Blackberry Crumble
Tart blackberries and soft, cinnamon-spiced apples under a buttery oat crumble – a classic British dessert that's perfect for breakfast or dessert.
The beauty of this recipe lies in its simplicity – a handful of ingredients, a quick toss, and a bake. The fruit becomes jammy and tender, while the crumble turns golden and crisp. Use Bramley apples for that classic tart flavour, or mix in a sweeter variety if you prefer.
Serve it warm with a dollop of cream, a scoop of vanilla ice cream, or a pour of cold custard. It’s the perfect way to celebrate the bounty of autumn.
Ingredients
- 600g (about 4) Bramley apples, peeled, cored and sliced
- 250g fresh blackberries
- 100g caster sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 120g plain flour
- 80g rolled oats
- 80g light brown sugar
- 100g unsalted butter, chilled and cubed
- Pinch of salt
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F.
- In a large bowl, toss the apple slices with the lemon juice, 50g of the caster sugar, and cinnamon. Transfer the mixture to a baking dish (about 23cm square or similar).
- Scatter the blackberries evenly over the apples, then sprinkle the remaining 50g caster sugar over the fruit.
- In a separate bowl, combine the flour, oats, brown sugar, and salt. Rub in the chilled butter with your fingertips until the mixture resembles coarse breadcrumbs with some larger clumps.
- Sprinkle the crumble topping evenly over the fruit, covering it completely.
- Bake for 35–40 minutes, until the topping is golden brown and the fruit is bubbling at the edges.
- Remove from the oven and let rest for 10 minutes before serving.
- Serve warm, with custard, cream, or ice cream if desired.
Cook’s tips
- Use a mix of tart apples like Bramley with a sweeter variety for balanced flavour.
- If your blackberries are very tart, add an extra tablespoon of sugar to the fruit mixture.
- For a gluten-free version, substitute the plain flour with a gluten-free blend and ensure the oats are certified gluten-free.
Substitutions
- Blackberries can be replaced with raspberries, blueberries, or a mix of berries.
- Add 50g of chopped nuts (like pecans or walnuts) to the crumble topping for extra crunch.
- Swap the caster sugar for coconut sugar for a slightly deeper caramel note.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10 minutes to crisp up the topping.
FAQ
Can I use frozen blackberries?
Yes, you can use frozen blackberries. There's no need to thaw them first – just scatter them over the apples and extend the baking time by about 5 minutes.
Can I make this crumble ahead of time?
Absolutely. Assemble the crumble (without baking) and refrigerate for up to 24 hours. Bake directly from the fridge, adding an extra 5–10 minutes to the cooking time.
Can I use other fruits instead of apples and blackberries?
Yes, this crumble is very versatile. Try pears and raspberries, or plums and blueberries. Adjust the sugar based on the tartness of your fruit.
