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–+ servings
Apple and blackberry crumble. A delicious autumnal favourite, with the stunning combination of seasonal apples and blackberries topped with a crunchy crumble topping. Perfect served with cream, ice cream or custard, or just enjoyed on its own. Recipe by movers and bakers
4.50 from 2 votes

Apple and Blackberry Crumble

Here is the taste of autumn with this Classic Apple and Blackberry Crumble! This easy-to-make British dessert pairs tart Bramley apples with juicy blackberries in a rich, jammy filling thickened with a touch of cornflour.
Servings 10 servings
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 800 g (6 ½ cups + 3 tbsp) Bramley apples, peeled and chopped
  • 350 g (2 ½ cups) blackberries
  • 80 g (¼ cup + 2 tbsp) granulated sugar
  • 1 tsp cinnamon
  • 1.5 tbsp cornflour (cornstarch)
  • 150 g (1 cup + 1 tbsp) plain (all purpose) flour
  • 150 g (1 ½ cups) oats
  • 150 g (½ cup + 3 tbsp) unsalted butter
  • 120 g (½ cup + 2 tbsp) dark brown sugar
  • pinch salt

Instructions

  • Step 1: Preheat the oven to 180C/350F.
  • Step 2: Chop the apples and toss with the blackberries in a large mixing bowl.
  • 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!

Notes

  • 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!
    • Author: Andrea
    Calories: 347kcal
    Course: Dessert
    Cuisine: British
    Keyword: Autumn Berry Crumble Recipe, Bramley Apple and Blackberry Dessert, Crunchy Toasted Oat Topping, Easy Fruit Crumble with Oats, Traditional Apple and Blackberry Crumble, Using Cornflour to Thicken Crumble Juices

    Nutrition

    Calories: 347kcal