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Hello autumn favourite dessert! Apple and Blackberry Crumble is a harvest time classic and this version is so easy to make, the whole family will love it.
In our house, autumn Sundays are made for a Sunday Roast and cosy desserts. Apple Crumble is a favourite, but when we’ve been blackberry picking on a rainy walk.. Apple and Blackberry Crumble it is!
Why is this the best Apple and Blackberry Crumble recipe?
⭐️ Reliable recipe that works every time
⭐️ Quick and easy to make
⭐️ Make ahead, freezable dish
Sarah’s Notes
I LOVE to make this dessert in early autumn, when it’s time to get cosy.
The best thing about this traditional British dessert (as well as the taste) is that it can be made in advance, so I make it when I have some free time and/or when the fruit is fresh.
I then freeze or refrigerate it for a big dinner on another day – it’s so handy to just heat it up and serve.
Apple and Blackberry Crumble Ingredients
For the filling:
- Apples – I use Bramley apples (also known as cooking apples) because they’re lovely and juicy and soft when cooked, so are perfect for desserts, however feel free to use different kinds of apples if you prefer. See the tip box below for details about a handy tool for coring apples.
- Blackberries – Fresh or frozen is fine.
- Brown sugar – To offset the tartness of the Bramleys.
- To add – Plain flour, the juice and zest from a lemon, and a little water.
For the topping:
- Plain flour – Also known as all-purpose flour outside the UK.
- Jumbo oats and brown sugar – For a nice crunchy texture.
- Mixed spice – For a warming, spicy, autumnal flavour.
- Nuts – Ground almonds and chopped hazelnuts for crunch and flavour.
- Butter – I used salted. It needs to be cold out of the fridge, and cubed.
How to make Apple and Blackberry Crumble
1. Cut the apples and place in an ovenproof dish with the blackberries, brown sugar and plain flour as per the recipe below.
2. Add the zest and juice of the lemon and the water. Mix everything together well.
3. Make the topping by combining all the ingredients together in a bowl and rubbing together with your hands until it’s crumbly (see notes below).
4. Scatter the topping mixture over the apples and blackberries and bake until the top is golden and crunchy, as per the recipe below.
Making the crumble
The consistency of the crumble should be like breadcrumbs, but be careful it’s not too fine too! It needs to clump together a little.
If it doesn’t, add a TINY bit of water at a time (half a teaspoon) until it does.
Beware not to overdo it or it will become paste-like and not at all crumbly.
Storing & making ahead of time
In the fridge This is a great dessert for making earlier in the day, freeing up your kitchen and oven space for main course (either bake it and reheat it later, or assemble it and pop into the fridge until you’re ready to bake it and serve straight out of the oven).
Baked leftovers can also be stored in the fridge once cooled, and reheated thoroughly in the microwave on another day.
In the freezer This is great for freezing, so you could even batch cook a couple to save time on another day! Prep the fruit and crumble and freeze before baking. When you’re ready to enjoy it, defrost thoroughly before baking as usual according to the recipe below.
Leftovers can also be frozen. Do this in a microwave-safe container so you can reheat it straight away. Alternatively, defrost thoroughly and reheat it in the oven.
What to serve with Apple & Blackberry Crumble
This dessert goes perfectly with vanilla ice cream, pouring cream (double/heavy or single), custard or crème fraîche. Choose your favourite!
More comforting desserts…
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Classic Bread and Butter Pudding
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Pavlova {Foolproof Recipe!}
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Slow Cooker
Slow Cooker Apple Crumble
FAQs
No, this will all bake together at once, just fine!
It’s British classic dessert that’s baked with a crunchy, oaty topping instead of a pastry, like you’d get with a pie.
I believe it’s called a ‘crisp’ in the US, so this is an Apple & Blackberry Crisp!
Yes, you can use whatever kind you like. If you’re choosing a sweet apple, you may want to reduce the amount of sugar slightly so it’s not over sweetened.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Apple & Blackberry Crumble {Easy & Delicious!}
Ingredients
For the filling:
- 800 g (1.7 lb) Bramley apples, Peeled and cored
- 400 g (14 oz) Blackberries
- 5 tbsp Brown sugar
- 1 tbsp Plain flour, All-purpose flour
- 1 Lemon, Juice and zest only
- 150 ml (0.75 cups) Water
For the topping:
- 80 g (0.6 cups) Plain flour
- 80 g (1 cups) Jumbo oats
- 80 g (0.75 cups) Ground almonds
- 60 g (0.3 cups) Brown sugar
- 80 g (0.60 cups) Hazelnuts, Roughly chopped
- 1 tsp Mixed spice
- 120 g (0.5 cups) Salted butter, Cubed
Instructions
- Preheat the oven to 180℃/350F fan, 200℃/400F or Gas Mark 6.
- Cut the apples into 2cm cubes and place in an ovenproof dish with the blackberries, brown sugar, plain flour, zest and juice of the lemon and water. Mix everything together well.
- Make the topping by combining all the ingredients together in a bowl and rubbing together with your hands until it’s crumbly and there’s not big clumps of butter.
- Scatter the topping mixture over the apples and blackberries and bake for 30 minutes until the top is golden and crunchy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
Such an easy recipe of my all time favourite! Thanks Sarah.