Apple and Blackberry Crumble

Could there be a more cosy pudding than a crumble? I think not. Trust me, few things are more comforting than this warming Apple and Blackberry crumble on a cold autumn/winter’s day. There is just something about the soft, sweet fruit with that crispy, crunchy topping that is too good to resist! Oh and don’t forget, all good crumbles must be served with something on the side. Lashings of fridge-cold double cream is my absolute favourite. A generous scoop of good-quality vanilla ice cream or plenty of custard is also delicious. I know you are going to love this one. Just be warned, once you make your first crumble, there is no going back…

One of the (many!) wonderful things about homemade crumbles is how simple they are to make. They literally take about 15 minutes to prep, then the oven does the rest. I think only my Microwave Syrup Sponge is quicker! I always cook my sliced apples for a couple of minutes to soften them. This gives an even more delicious texture contrast with the crunchy crumble topping. It also means you can taste the filling, adjusting the sweetness and adding a squeeze of lemon to lift the flavours.

Then we come to the main event: THE TOPPING. I must admit, I am more of a ‘chunk it in the bowl, see how it feels’ crumble maker. However, I realise that isn’t very helpful so I have written a guide to what I do. This is very much a base, I often add some roughly chopped nuts for extra flavour and texture. A generous pinch of spice is wonderfully warming too. This is one of those recipes that, as you grow in confidence, you can totally make your own…

Why you will love this Apple and Blackberry Crumble:

• It is a quick and easy comforting pudding that takes just 15 minutes prep.
• It is perfect to make when apples and blackberries are in season.
• It is full of flavour and texture. Think soft, fruity apples and blackberries with sweet, crunchy crumble topping.
• It is so versatile. You can use all sorts of fruit and vary the flavours in the crumble topping.
• It is the perfect make-ahead pudding. Easy enough for a weeknight treat but delicious enough for a family gathering.
• It is a guaranteed crowd pleaser and sure to become a family favourite.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Apples - you can use any variety of apple in this Apple and Blackberry Crumble. Remember that cooking apples will need a bit more sugar.

Caster sugar - this adds a hint of sweetness to the apple layer. You may need to add more if you have a more ‘tart’ variety or opt for cooking apples.

Squeeze of lemon juice

Blackberries - you can use fresh or frozen blackberries. They don’t need to be cooked first.

Plain flour - also known as ‘all-purpose’ flour. This helps create a crunchy crumble topping.

Soft light brown sugar - this brings sweetness to the crumble topping. I love using soft light brown sugar as it has a delicious toffee-molasses flavour.

Butter - opt for unsalted so you can control the salt level in this Apple and Blackberry Crumble. 

Oats - these add texture and a slight ‘nutty’ flavour to the crumble topping.

Double cream - this is the perfect accompaniment to a cosy Apple and Blackberry Crumble. I love the contrast of the hot crumble with cold cream straight from the fridge.

Substitutions and Variations:

• Vanilla extract - a couple of drops of vanilla extract or vanilla bean paste adds a delicious flavour to the fruit base or crumble topping. I always avoid vanilla essence as it is artificial and will give your Apple and Blackberry Crumble a synthetic taste.
• Sugar - any brown sugar will give a gorgeous toffee-molasses flavour to the crumble topping. You could use regular caster sugar, if you prefer.
• Spice - add a generous pinch of ground cinnamon, ginger or mixed spice to the flour for a delicious subtly spiced crumble topping. Your kitchen will smell even more amazing while the Apple and Blackberry Crumble bakes…
• Nuts - add extra texture and flavour to your crumble topping by stirring through blitzed or roughly chopped nuts. Almonds, hazelnuts and walnuts are all lovely. You don’t need to toast them first as they will ‘toast’ as the Apple and Blackberry Crumble Bakes.
• Fruit - although this is an Apple and Blackberry Crumble, you can use all sorts of fruit. I love switching the apples for pears or using a mixture. Pitted cherries, raspberries or blueberries are also a delicious alternative to blackberries. Plus, fresh or frozen work equally well. Enjoy experimenting as you create your perfect crumble!
• Cream - hot crumble and cold cream are a match made in foodie heaven in my book! Just-melting vanilla ice cream or warm custard are also utterly divine. For a tangier flavour, yoghurt or crème fraîche works really well.

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Preheat the oven to 170C Fan. Peel, core and chop the apples into chunks and tip into a large pan.

TWO: Cook for about 5 minutes, stirring occasionally, or until softened but not mushy. Stir in the sugar and lemon juice, to taste

THREE: Spoon the berry and apple mixture into a large oven-proof dish and set aside.

FOUR: Make the crumble. Tip the flour into a large mixing bowl, add the soft light brown sugar, followed by the diced butter. Using your fingertips, rub together until you have a breadcrumb-like texture.

FIVE: Tip the crumble mixture over the fruit then gently spread until the fruit is completely covered. Don’t press it down.

SIX: Bake in the oven for about 30 minutes - or until the crumble is golden and crisp and the fruit is bubbling underneath. Leave to stand for 5 minutes before serving hot with cold double cream.

Cooking Tips:

• Cold butter: make sure your butter is fridge cold before rubbing into the flour. If it is too soft, it will become greasy and you won't get that crunchy crumble topping which is too good to resist!
• Taste as you go: taste your fruit layer before spooning into the ovenproof dish. Apples vary in sweetness so you might need to add a little more sugar. You could also add a couple of drops of vanilla extract or a pinch of ground cinnamon. Trust me, a hint of vanilla or subtle cinnamon spice is so delicious. If you go too far on the sweet front, simply add a squeeze of lemon.
• Switch up the flavours: have fun with the crumble topping by adding different flavours. A couple of drops of vanilla extract adds a subtle sweetness. 

Frequently Asked Questions

More FAQs:

Other recipes you might enjoy:

If you like the sound of this Apple and Blackberry Crumble, I have so many other delicious pudding recipes for you to enjoy. My Peach Cobbler with Cake Mix is super easy and takes just 10 minutes prep. You must try my Microwave Syrup Sponge. It's perfect with a scoop of Baileys Ice Cream, just like this crumble.

I also have a super cosy Rhubarb and Ginger Crumble with a wonderful homemade custard. Or my Apple Crumble Cheesecake will be right up your street! Finally, if you want to satisfy your chocolate cravings, my Self Saucing Chocolate Pudding is the recipe for you.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Apple and Blackberry Crumble

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Looking for the perfect cosy pudding? This easy Apple and Blackberry Crumble is the recipe for you. Imagine soft, fruity apples and blackberries with a sweet, crunchy crumble topping. Yum!

• Author: Margie Nomura
• Prep Time: 15
• Cook Time: 35
• Total Time: 50
• Yield: 4-6 1x
• Category: Easy Dessert
• Method: Oven
• Cuisine: British, American

Ingredients

Scale 1x2x3x

For the fruit:

• 500g apples (any variety will do - cooking apples will need more sugar)
• About 1 tbsp caster sugar
• Squeeze of lemon juice
• 250g  blackberries, frozen work really well too

 

For the crumble:

• 180g plain flour
• 115g soft light brown sugar
• 115 g cold unsalted butter, diced
• 1 tbsp oats

To serve:

• Cold double cream

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Instructions

1. Preheat the oven to 170C Fan.
2. For the fruit: peel, core and chop the apples into chunks and tip into a large pan. Add a couple of water and set over a medium heat. Cook for about 5 minutes, stirring occasionally, or until softened but not mushy. Stir in the sugar and lemon juice, to taste.
3. Spoon into a large oven-proof dish and sprinkle over the berries. Set aside.
4. Next, make the crumble: tip the flour into a large mixing bowl and add the soft light brown sugar, followed by the diced butter. Using your fingertips, rub together until you have a breadcrumb-like texture. Stir in the oats.
5. Tip the crumble mixture over the fruit then gently spread until the fruit is completely covered. Don’t press it down.
6. Bake in the oven for about 30 minutes - or until the crumble is golden and crisp and the fruit is bubbling underneath.
7. Leave to stand for 5 minutes before serving hot with cold double cream. Enjoy!

Notes

• Fruit: you can switch up the apples for pears and use all sorts of fresh or frozen berries.
• Taste test: apples vary in sweetness so it is really important to taste the apple mixture to make sure you have the right balance of sugar and lemon.
• Butter: make sure your butter is cold and diced into cubes so that it rubs into the flour without becoming greasy.
• Serving suggestions: I love serving the hot crumble with fridge-cold double cream. The contrast is so good. You could also serve it with just-melting vanilla ice cream or hot custard. Thick yoghurt or crème fraîche works well for a tangier flavour.
• Make it vegan: you can easily make a vegan Apple and Blackberry Crumble! Simply swap the butter for a plant-based alternative and serve with vegan cream.