Apple and blackberry is just a perfect combination, with the two flavours working so well together. And as the weather grows cooler and more autumnal, crumbles are a firm favourite in our home, to warm us up and satisfy our bellies. This apple and blackberry crumble ticks all the right boxes, plus it is incredibly easy and fun to make with the kids too!
What is a crumble?
A crumble is a baked dessert, normally involving a layer of fruit on the bottom and a crunchy topping made of flour, butter and sugar. The contrast between the soft fruit and the crunchy topping is too good to resist! It is often served with either cream, ice cream or custard, but is just as good without any accompaniment.
What makes this fruit crumble so good
- Simple to make. Any crumble is a brilliant way to use fruit in a delicious dessert. Plus it is a fabulously easy way to enjoy something sweet whilst using up some fruit you may have leftover!
- Easily available ingredients. This crumble uses ingredients that are easily available in stores. However, I also share a couple of alternatives if you cannot find the recommended ingredients for this recipe.
- Versatile. I have made this crumble using apples and blackberries. However, this crumble can easily be adapted to whatever fruit you have available to you currently.
- Crowd pleasing. Crumbles, in my experience, are always a crowd pleasing dessert. Serve with cream, ice cream or custard for variety and to suit different tastes, and you can keep everyone satisfied!
What ingredients do I need to make this crumble recipe?
- Apples: I use Bramley apples to make this Bramley apple and blackberry crumble. I find Bramleys give a wonderful tart flavour to contrast against the sweetness, but any other tart apple will work perfectly too.
- Blackberries: the second star of this bake. Gives a beautiful flavour and stunning colour to the fruit filling for this apple and blackberry dessert.
- Sugar: I use two types of sugar in this bake. Granulated sugar in the apple and blackberry fruit filling and dark brown sugar as part of the oat crumble topping for the apple and blackberry crumble.
- Cinnamon: this versatile spice adds delicious warming flavour to this apple and blackberry crumble with oats.
- Cornflour: helps to thicken the juices released from the fruit as it bakes, giving the filling a luxurious saucy texture as part of the apple berry crumble.
- Flour: I use plain flour to make the crumble topping for this beautiful apple and blackberry crumble.
- Oats: the chunky texture of oats really help with the final result of the crumble topping on this yummy crumble recipe.
- Butter: unsalted butter is used to bring together the ingredients in this crumble into and irresistible apple blackberry crisp.
- Salt: I like to add just a little bit of salt to the crumble topping, just to bring balance to the flavours in this bake.
Tools needed to make this apple and blackberry crumble recipe
- Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups. I do, however, provide cup measures too, if you prefer working with this method.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using everyday eating spoons, so is a small investment well worth making.
- Mixing bowl*: used to make the filling in, as well as the topping for this easy crumble recipe. Then they are simply piled together before baking until golden, crisp and delicious!
- Pie dish*: to bake the simple apple and blackberry crumble in.
How to make apple and blackberry crumble
This crumble is just so simple to put together! It is also a fabulous dessert to make with little helpers, as the mixing is easy and very forgiving! Simply mix together the filling ingredients before transferring to the baking dish. Then, all you need to do is make the crumble topping and sprinkle over the top. After this, bake and enjoy!
Step 1: Preheat the oven to 180C/350F.
Step 2: Chop the apples and toss with the blackberries in a large mixing bowl. Set aside.
Step 3: In a separate small bowl, mix together the sugar, cinnamon and cornflour. Toss this mixture in the larger bowl with the fruit until the fruit is well coated. Set aside for a few minutes for the fruit to macerate whilst making the crumble topping.
Step 4: In another mixing bowl, place the flour, oats and salt, stirring together. Rub in the butter until the mixture resembles breadcrumbs. Stir in the dark brown sugar.
Step 5: Stir the fruit filling to coat in the juices, then transfer to the baking dish, pressing down into an even layer.
Step 6: Sprinkle the crumble topping over the fruit, pressing downs slightly as required and spreading out evenly over the filling. Bake the crumble for 45-50 minutes. The crumble topping will be golden and crisp and some of the filling will be bubbling up around the edges of the topping.
Step 7: Rest the crumble (once removed from the oven) for five minutes before serving. Enjoy!
What to serve with apple blackberry crumble
You can serve this crumble just on its own, it is just delicious as is. However, depending on your preferences too, it can easily be served with a drizzle of double (heavy) cream, ice cream (clotted cream is my favourite!) or custard for extra cosiness!
Do you need to peel the apples?
I prefer the apples peeled when making this crumble recipe, however you could leave the skins on too. Leaving the skin on will stop the apples from melting together and dissolving as much. Additionally, because the skin does not break down when cooked in the same way, you will find some tougher bits where the skin is. If you prefer the filling to all cook and blend together better, I would recommend peeling the apples.
How to cut the apples
Once peeled, you can use a corer to remove the core of the apple before cutting roughly into small cubes. If you do not have an apple corer, simply cut the apple in quarters before cutting out the core at an angle. Then chop into cubes before using.
What can I do if I do not have a pie dish?
If you do not have a pie dish, you could make this in a cake tin too (though be careful not to scratch it as you spoon out the crumble once cooked). You could also try making this crumble in individual ramekins for single serving portions.
How do I get my crumble crunchy?
I find a couple of things useful to give a crunchy crumble topping. Firstly, using oats helps hugely in the recipe. The oats toast up beautifully and will add a lovely bite to the topping. I also like to lightly press the crumble topping together between my fingers as I layer it over the fruit. This helps it clump together, giving a lovely additional texture to the topping.
How to I know when my cherry and almond crumble is baked?
The time baking helps soften the fruit filling as well as crisp up and brown the crunchy crumble topping. You can tell the crumble topping is done because it will be golden brown and feel crisp when lightly (careful, it will be hot!) touched.
How to store and reheat your crumble
This apple and blackberry crumble recipe is best enjoyed on the day it is made. However, it will keep well in the fridge for 2-3 days if needed too. Reheat it in the microwave for a minute or so before serving, or you could also reheat it in the oven covered with some foil (to prevent further browning/burning of the top).
Can I freeze a crumble?
Absolutely! You actually have two options here.
You can freeze the crumble after baking by placing in an airtight container before freezing. Make sure the whole crumble is completely cool before freezing. It will freeze well for up to three months.
You can freeze the crumble before baking. I prefer to freeze the filling and the topping separately rather than assembling and freezing together, to prevent the topping going soggy.
How to thaw and reheat the apple and blackberry crumble
Thaw the crumble in the fridge overnight, regardless of which stage it was frozen at. Once thawed, you can continue from step 5 with the unbaked crumble. If it is already baked, simply reheat in the oven for about 15 minutes or so, covering the crumble with foil to prevent further browning if needed.
Can I make this a gluten free and dairy free crumble?
I have not tried it myself, but I see no reason why not!
To make this crumble gluten free, use a gluten free flour blend to replace the flour. Whilst oats are naturally gluten free, please do check the label on your oats to be sure, or simply use gluten free oats.
To make dairy free crumble, use a dairy free block butter in the crumble topping in place of butter.
Additional tips for making this blackberry and apple crumble recipe
- Mix together the fruit filling and leave to macerate whilst you make the crumble topping. This allows some of the juices and flavours to come out of the fruit and blend together before the baking begins.
- When making the crumble topping, rub the butter into the dry ingredients using just your fingertips and not the palms of your hands.
- Press the fruit down in the baking dish before topping with the crumble. The fruit will soften as it bakes, and pressing into an even layer allows the crumble to sit on it in an even layer, so it can crisp up evenly.
- Leave the baked crumble to stand for a few minutes before serving. The hot fruit filling can burn, so this is especially important if being served to young children!
- This can easily be served totally plain, and is delicious this way. It can also be served with pouring cream, ice cream or even custard if you wanted to. The choice is entirely yours!
- If you cannot find Bramley apples for this recipe, choose any variety with a similar flavour such as Granny Smith instead.
- Swap out the blackberries for any other berries if you wish. Apple and blueberry crumble is high on our love list too!
If you have any other questions or comments about this crumble, please use the comments below, I would love to help. And if you do make this recipe for apple and blackberry crumble, please do leave me a rating and review below. You could also post a picture on Instagram and tag me when you share it with the world. After all, you know I would love to see!
More recipes from my blog for you to enjoy
Do check out these other yummy recipes on my blog too:
Cherry bakewell crumble: Calling all cherry almond lovers, this one is for you! My cherry bakewell crumble has all the deep rich joy of cherry filling with wonderful earthy nuttiness of almonds in the ultimate comfort food bake! Deliciously moreish and a wonderfully cosy pudding for the colder winter months.
Banoffee crumble: This crumble takes minimal effort for maximum reward, and presents it in a wonderfully cosy comfort food bake! Plenty of bananas and a generous caramel layer topped with a simple lightly spiced crumble topping.
Mini Victoria sponge cakes: Light and fluffy vanilla sponge cakes sandwiched with beautiful strawberry jam and delicious vanilla buttercream. So simple but always enjoyed by everyone!
Happy baking, my friends! x