Apple and Blackberry Crumble

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!

Prep Time15

Cook Time35

Total Time50

Course: Easy Dessert

Cuisine: American, British

Servings: servings

Author: Margie Nomura

Ingredients

For the fruit:

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

For the crumble:

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

To serve:

Cold double cream

Instructions

Preheat the oven to 170C Fan.
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.
Spoon into a large oven-proof dish (about 30cm/12 inch diameter) and sprinkle over the berries. Set aside.
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.
Tip the crumble mixture over the fruit then gently spread until the fruit is completely covered. Don’t press it down.
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. Enjoy!
The video below will help with this video.

Video

Notes

Scroll up for a step by step guide on how to make this apple and blackberry crumble.

To store: Leftovers are good for up to 4 days.

To reheat: Reheat either in the oven at 160C Fan for about 15 minutes or until heated through or reheat individual portions in the microwave until piping hot.

Make ahead: Simply leave to cool completely before covering and chilling in the fridge. Pop in the oven preheated to 160C Fan for about 15 minutes or until heated through.

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.

Nutrition