This apple and blackberry crumble has a layer of soft, sweet and tart fruit, topped with a crunchy buttery topping. It's so easy to make too!
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
- mixing bowl
- 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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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
