This Blackberry and Apple Crumble is warm, cosy and delicious. The tartness of the blackberries pairs perfectly with the sweetness of the apples, and the buttery crumble topping with oats makes it irresistible. The recipe is straightforward, requiring just a handful of ingredients.
Blackberry and Apple Crumble is a traditional English dessert usually served hot with custard, ice cream, or cream. It's wonderfully comforting and perfect for autumn evenings.
You could also enjoy it all year round if you have some frozen blackberries in the freezer. You can serve it warm or cold, with or without custard, making it the perfect dessert for any occasion.
If you love crumbles as much as we do, check out our recipes for Apple Crumble, Apple & Blueberry Crumble, Apple & Plum Crumble and Rhubarb Crumble.
If you're looking for more cosy dessert recipes, pop over to my Chocolate Pear Pudding and Lemon Delicious Pudding.
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Why We Love This Recipe
- Minimal preparation time.
- Simple ingredients.
- Suitable for freezing.
- You can make the crumble ahead.
Ingredient Notes
Note: The full quantities are shown in the recipe card below.
Blackberries - either frozen or fresh blackberries work well in this recipe. We use frozen as they are cheaper and readily available.
Apples - we use Granny Smith apples as they have a strong tart flavour that complements the sweet crumble topping. In the UK, Bramley apples are often used in crumbles. If you can't find them at your grocery store or farmer's market, try any variety of apples.
Cinnamon - adds a hint of spice.
Brown sugar - this gives the crumble topping a lovely rich flavour.
Unsalted butter - ensure it is chilled; otherwise, it won't rub in properly with the flour. Unsalted butter gives you complete control of the overall taste of your recipe, as the salt content in different brands of butter can vary a lot.
Plain flour - also known as all-purpose flour. You can substitute this for self-raising flour.
Oats - gives the crumble a lovely crunchy topping. You can use any type of oats.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1. To make the crumble topping, rub the flour and butter together with your fingertips until it resembles bread crumbs.
Step 2. Add the brown sugar and stir to combine.
Step 3. Peel, core, chop the apples into 2-3cm (¾-1") pieces and arrange in a baking dish, and then add the blackberries. Add the white sugar and cinnamon and toss to combine.
Step 4. Tip the crumble topping over the blackberries and apples and press down lightly with the back of a fork. Sprinkle over the oats and bake in the oven until the crumble is lightly golden and the blackberries and apples begin to bubble from underneath.
Serving Suggestions
Piping hot custard is the best accompaniment to crumbles. You could also serve it with vanilla ice cream or whipped cream.
FAQs & Expert Tips
Yes, you can freeze Blackberry and Apple Crumble baked and unbaked. To freeze baked crumble, allow it to cool completely. Wrap it in freeze safe cling film to keep it airtight, then pop it into a freezer bag and label the bag with the date and contents.
To freeze the unbaked crumble, prepare the crumble in a suitable dish for baking. Wrap it in freeze safe cling film to keep it airtight, then pop it into a freezer bag and label the bag with the date and contents.
Yes, you can. Prepare the blackberry and apple filling, then refrigerate. Prepare the crumble topping, then cover and refrigerate separately. Crumble the topping over the blackberries and apples just before baking.
Let the crumble cool entirely on the benchtop, then cover with plastic wrap and store in the fridge for up to 3 days.
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📖 Recipe
Blackberry and Apple Crumble
Equipment
- 1 baking dish a deep 25 cm (9") dish (or equivalent size)
Ingredients
For the Blackberry & Apple Filling
- 2 apples (approximate weight 450g / 1lb before peeling), medium-sized, note 1
- 250 g blackberries, frozen or fresh
- 1 tablespoon white sugar
- ¼ teaspoon cinnamon
For the Crumble Topping
- 160 g plain flour, also known as all-purpose flour
- 115 g unsalted butter, chilled and cut into small cubes
- 85 g brown sugar
- 2 tablespoons oats, any kind such as jumbo or quick cook
Instructions
- Preheat the oven to 170°C fan / 190°F / 375°F.
For the Blackberry & Apple Filling
- Peel and core the apples and roughly cut them into 2cm cubes. Place into a medium-size baking dish (mine measured 16cm x 23cm), then add the blackberries, sugar and cinnamon. Stir well to combine.
For the Crumble Topping
- Place the butter and flour in a large bowl and rub together with your fingers until it is evenly distributed and the mixture has formed small clumps. Add the brown sugar and mix to combine.
To Assemble
- Pour the crumble topping over the blackberries and apples, spread evenly, and then pat down gently with the back of a fork. Sprinkle over the oats.
- Bake in the oven for 30-35 minutes. It is ready when the crumble is golden, and the blackberries and apples are bubbling from underneath.
- Serve warm with hot custard, vanilla ice cream or cream.
Recipe Notes
To Make Ahead
Prepare the blackberry and apple filling, then refrigerate. Prepare the crumble topping, let it cool, then cover and refrigerate. Crumble the topping over the blackberries and apples just before baking.How do you store Blackberry and Apple Crumble?
Let the crumble cool entirely on the benchtop, then cover with plastic wrap and store in the fridge for up to 3 days.Freezing Instructions
You can freeze Blackberry and Apple Crumble baked and unbaked. To freeze baked crumble, allow it to cool completely. Wrap it in freeze safe cling film to keep it airtight, then pop it into a freezer bag and label the bag with the date and contents. To freeze the unbaked crumble, prepare the crumble in a suitable dish for baking. Wrap it in freeze safe cling film to keep it airtight, then pop it into a freezer bag and label the bag with the date and contents.Nutrition
Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.
Cheryl K
I used less sugar because I prefer it that way but other than that I made it as written and it was absolutely delicious!
Thank you for your wonderful recipes 😋😋