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Blackberry Apple Crumble

Blackberry apple crumble with a golden, clumpy oat topping and a bubbling purple-red fruit filling. Baked at 375°F until the topping is crisp and the fruit is thickened, then rested for easy spooning.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British-American
Ingredients Equipment Method Notes

Ingredients
  

For filling
  • 4 large apples Peeled and sliced.
  • 2 cup fresh or frozen blackberries
  • 0.5 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp cinnamon
For crumble topping
  • 1.5 cup all-purpose flour
  • 1 cup rolled oats
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup cold unsalted butter, cubed Keep cold for clumpy crumble.
For serving
  • double cream or vanilla ice cream Serve warm with crumble.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble the filling
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Toss the apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then spread them evenly in the prepared dish.
Make the crumble and bake
  1. In a mixing bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
  2. Cut the cold cubed butter into the dry mixture until the crumble looks clumpy.
  3. Scatter the crumble topping over the fruit in an even layer.
  4. Bake for 35-40 minutes at 375°F until the topping is golden and the fruit is bubbling at the edges.
Rest and serve
  1. Rest the crumble for 10 minutes so the filling thickens slightly before serving.
  2. Serve warm with double cream or vanilla ice cream.

Notes

Pro tip: keep the butter cold and handle the crumble as little as possible so it bakes up clumpy rather than sandy. Store leftovers covered in the fridge for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the fruit topping texture can soften. For a lighter option, swap part of the butter for an equal amount of cold coconut oil or use a reduced-fat butter substitute (texture may be slightly less crisp).