This apple blackberry crumble recipe takes just minutes to throw together and has all the comfort of a pie. With juicy fruit, laced with cinnamon and some tang from lemon, all topped with that crunchy buttery crumble, it’s so good everyone will be coming back for seconds.
It’s so quick and easy to make, you can have it any night of the week. And you can even swap out the fruit for whatever’s in season!
Try this strawberry crumble or a super tropical mango coconut crumble.
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Ingredients & substitutions
This blackberry apple crumble recipe is an adaptation of my apple crumble and really any crumble I’ve ever made. It’s such a versatile recipe so you can swap and change for what fruit is seasonal when the craving hits.
Jump to the recipe card for full ingredients and instructions.
- Apples: I use Granny Smith apples here as I love their tartness and they hold their shape when baked and don’t turn to mush. You can use any apples you like though – try Gala, Honeycrisp, Pink Lady, Golden Delicious or Jonathan. You can also swap them for pears. Some will turn out softer than others.
- Blackberries: You can use fresh or frozen blackberries. If using frozen, keep them frozen right up until mixing them with the apples – don’t thaw them.
- Lemon juice adds a lovely tang and you can even add some lemon zest if you want more of that tang and lemon flavour. Or, you can swap the lemon for orange juice.
- Cinnamon adds a lovely warming flavour and is great with apples. You could add a little ground nutmeg too.
The fruit filling is extremely easy to change up, depending on what’s in season. Any berries will work and fresh or frozen are fine. If using frozen berries, don’t thaw them first. You could make it gluten-free using a gluten-free flour blend in the crumble and check the oats to make sure they’re gluten free too.
How to make apple blackberry crumble
This blackberry and apple crumble is ridiculously quick and easy to make so it’s perfect for any night of the week.
Jump to the recipe card for full ingredients and instructions.
1. Make the crumble
The crumble / streusel topping is just a mixture of oats, flour, sugar, salt and butter blended together with your fingers in a bowl.
3. Assemble and bake
Top the fruit filling with the streusel mixture then bake for 50-60 minutes until golden on top and the apples are tender or to your liking.
How to serve it
This apple and blackberry crumble is lovely served with a scoop of vanilla ice cream in the warmer months or with a good glug of creme anglais (runny custard) in the cooler months. You can also serve it with pouring cream or double cream for extra indulgence.
Storage
For the best texture and taste, it’s best served fresh from the oven but if you do have leftovers, store them in the fridge covered tightly with plastic wrap for up to 3 days. The crumble topping will soften over time.
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Ingredients
FOR THE CRUMBLE
- 85 g rolled oats (¾ cup / 3oz)
- 97 g plain flour (all-purpose flour) (¾ cup / ~3 ½oz)
- 66 g light brown sugar (⅓ cup packed / 2 ⅓oz)
- 115 g unsalted butter , cold, (1 stick / 4oz)
- pinch of salt
FOR THE FILLING
- 3 medium Granny Smith apples (about 3 cups prepared)
- 3 cups frozen or fresh blackberries
- 66 g white granulated sugar (⅓ cup / 2.3oz)
- 1 tablespoon lemon juice
- 1 tablespoon cornflour (US cornstarch)
- ½ teaspoon ground cinnamon
For best results, always weigh ingredients where a weight is provided
Equipment
- 9 inch pie dish
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F.
- FOR THE CRUMBLE:In a medium bowl, combine the oats, flour, brown sugar and salt.
- Using a box grater, grate in the cold butter.
- Use your fingers to mix and press it all together until well combined and clumping (notes 4).
- FOR THE FILLING:Peel the apples, remove the cores then cut roughly into 1 cm (½ inch) cubes. Place the chopped apples and blackberries into a 9 inch pie dish (about 6 cup capacity).
- Add the white sugar, lemon juice, cornflour and cinnamon then mix well until everything is evenly combined.
- Scatter the crumble topping over the top.
- Bake for 50-60 minutes until the top is golden and it’s bubbling at the sides. The apple should be tender. Let it sit for 5-10 minutes before serving.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – test for doneness 5-8 minutes before the recipe suggests
- The crumble mix should be well dispersed and creating small clumps but don’t take it so far that you have a dough.
- Depending on exactly how big you cut your apples and the type you use, some of the pieces may still have a bit of bite to them though they will be tender. If you want super soft apples, cook them in a saucepan first with a tablespoon of water for a few minutes to start the softening process.
- Serve it with cream, ice cream or creme anglaise.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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2 Comments on “Apple and Blackberry Crumble”
We love a good apple crumble in our house, I’ll be on the lookout for blackberries now. Yours looks absolutely delicious. Best wishes, Pauline (Happy Retirees Kitchen)
It’s a great combo.