Few desserts are as easy to make and as delicious as a fruit crumble. This Apple and Blackberry Crumble uses tart green apples, juicy blackberries, and a golden oat crumble topping that you simply grate over the fruit before baking.
If you love Easy Dinner Party Desserts, don't skip this Black Forest Trifle or this no-bake Baileys Panna Cotta.
Why This Apple and Blackberry Crumble Recipe Works
- Recipe name: Apple and Blackberry Crumble
- Ready in: 1hr 20 minutes
- Serves: 8 servings
- Main ingredients: Green apples, blackberries, lemon, brown sugar, butter, rolled oats, and cake flour.
- Perfect for: Sunday lunch, Thanksgiving and Friendsgiving dessert tables, autumn and winter dinner parties, or a cozy weeknight pudding.
- Why I love it: The oat crumble topping is mixed like a cookie dough, chilled, and then grated over the fruit, so there's no rubbing in butter. Frozen berries work too, so you can make it all year.
- Calories: 323kcal
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If you're in the US, you might know this dessert as an apple blackberry crisp, since the topping contains oats. If you love fruit crumbles, try this Apple and Strawberry Crumble or this Banana Bread with Streusel Topping.
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Key Ingredients
- Apples - I used Granny Smith apples, and they worked wonderfully. Other apples you can try are Pink Lady or Honeycrisp. Choose a firm-fleshed apple that will hold its shape during cooking and baking, and use fresh apples rather than tinned.
- Blackberries - I used fresh blackberries (called brambles when picked wild in the UK), but frozen berries will also work. You can swap in other berries, too. If you have leftover berries, turn them into this easy Blackberry Compote.
- Cornstarch (cornflour) - This thickens the fruit juices as the crumble bakes. In South Africa and the UK, it's called cornflour, so don't confuse it with US corn flour, which is a finely ground cornmeal.
- Lemon zest and juice - These brighten the fruit and balance the sweetness.
- Butter and sunflower oil - The crumble topping uses both for a tender, crumbly texture. Use any neutral oil, such as sunflower or canola oil.
- Rolled oats - The oats add crunch to the topping.
- Cake flour - Use cake flour, plain flour, or all-purpose flour.
See the recipe card for full information on ingredients and quantities.
Variations
If you don't have blackberries, you can use other berries instead. Try raspberries, mulberries, or blueberries as an alternative. Mixed frozen berries will also work in this recipe.
Apple and Blackberry Crumble Sundae: For a fun twist, spoon the warm crumble into tall glasses and layer it with vanilla ice cream and this homemade Vanilla Bean Custard. If you love sundae-style desserts, you'll also enjoy this Hot Fudge Brownie Sundae.
How to Make Apple and Blackberry Crumble
Instructions for the Oat Crumble Topping
- Step 1: Add the oil, butter, and sugar to the bowl of an electric mixer fitted with a paddle attachment. Beat at medium-high speed until light in color and well creamed, about 2 to 3 minutes.
- Step 2: With the motor of the mixer running, add the egg and beat until well combined. Scrape down the sides of the bowl and mix again.
- Step 3: Sift together the flour, baking powder, and salt. Add this and the oats to the egg and sugar mixture all at once and beat at low speed until the dough is just combined.
- Step 4: Wrap the dough in plastic wrap and place it in the fridge to firm up until needed.
Instructions for the Apple and Blackberry Filling and Baking
- Step 5: Peel and core the apples, then slice them thinly. Add the sliced apples to a large mixing bowl with the blackberries, lemon zest, lemon juice, brown sugar, and cornstarch (cornflour). Mix until the fruit is coated with the other ingredients.
- Step 6: Preheat the oven to 180°C (350°F). Pour the fruit filling into a buttered oven dish and press the fruit down into an even layer. Grate the chilled crumble dough over the fruit and bake for about 40 minutes, or until golden brown. Serve warm with ice cream or custard.
Apple Blackberry Crisp vs. Crumble: What's the Difference?
Crumble is the British name for a fruit dessert with a buttery topping, while in the US a crisp usually has oats in the topping. Because this topping contains rolled oats, you can call this recipe either an apple and blackberry crumble or an apple blackberry crisp. Be sure to spread the crumble evenly over the surface of the apples before baking, so that every bite gets some topping.
Storage
I recommend serving this crumble soon after it has baked. Any leftover crumble can be stored in an airtight container in the fridge for up to 4 days. To serve leftovers, reheat the crumble in the microwave or oven in an ovenproof dish and serve with ice cream or custard.
This crumble recipe can be frozen before or after baking. Wrap the oven dish in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before baking or reheating in the oven.
Expert Tips
- Use fresh, flavorful fruit to make this recipe.
- Check the true temperature of your oven with an oven thermometer.
- Use a big enough baking dish; otherwise, the filling will bubble over during baking.
- Grate the dough straight from the fridge, and spread the crumble evenly over the fruit.
- This crumble is best served warm. Let it rest for a few minutes after baking so that the juices thicken.
- For more dessert ideas, browse my collection of Easy Dinner Party Desserts.
Apple and Blackberry Crumble FAQs
Yes, frozen blackberries work well in this recipe. Frozen berries may release a little more juice as they bake, which is why the cornstarch is included in the filling to thicken it.
Yes. If you don't have blackberries, try raspberries, mulberries, or blueberries instead. Blackcurrants also work, but they are tarter, so you may want to add a little extra sugar. Frozen berries will also work in this recipe.
Bramble is the British name for the wild blackberry bush and its berries, so an apple and bramble crumble is simply an apple and blackberry crumble made with wild-picked blackberries.
Crumble is the British name for a fruit dessert with a buttery crumb topping, while in the US a crisp usually has oats in the topping. Because this topping contains rolled oats, you can call this recipe either an apple and blackberry crumble or an apple blackberry crisp.
Yes. Bramley cooking apples break down as they bake, which gives a softer, more traditional British-style crumble. They are very tart, so you may want to add a little extra sugar. I used Granny Smith apples, which hold their shape better when baked.
Absolutely. Fill small oven-safe ramekins with the apple and blackberry filling and top them with the grated crumble dough before baking.
Yes. You can freeze the crumble before or after baking. Wrap the oven dish in plastic wrap and freeze for up to 2 months, then thaw it in the fridge overnight before baking or reheating. Baked leftovers keep in an airtight container in the fridge for up to 4 days.
Crumble is best served warm with a scoop of vanilla ice cream, cream, or custard. You can also layer it into glasses with ice cream and custard for an apple and blackberry crumble sundae.
More Easy Crumble Baking Recipes
This classic apple recipe is a no-fuss, easy dessert and the perfect way to use up extra apples during apple season. If you love baking with apples, you also need to try this Vanilla Apple Tea Cake. For more cozy desserts to serve warm, try this Malva Pudding or this Spiced Banana Bundt Cake with Sour Cream. For a fruity tart, try this Strawberry Custard Tart.
Happy Baking, With Love, Kitty
I would love to know if you tried this recipe, so please leave a comment and star rating below! And if you're wondering what to try next, have a look at this Apple Pecan Cake with Caramel Glaze!
📖 Recipe
Apple and Blackberry Crumble
Equipment
- 1x oven dish 19cmx30cmx7cm (8x12x3 inches)
Ingredients
Apple and Blackberry Filling
- 780 grams green apples about 10 small apples
- 250 grams blackberries
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice
- 120 grams light brown sugar
- 20 grams cornflour
Crumble Topping
- 40 grams unsalted butter
- 25 ml sunflower oil
- 35 grams sugar
- 1 extra-large egg
- ¼ teaspoon salt
- 1½ teaspoon baking powder
- 50 grams rolled oats
- 180 grams cake flour
Instructions
Crumble Topping
- Preheat the oven to 180°C (350°F) and brush an ovenproof dish with melted butter.
- Add the oil, butter, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat at medium-high speed until light in color and well creamed-about 2 to 3 minutes.
- With the motor of the mixer running add the egg, and beat until well combined. Scrape down the sides of the bowl and mix again.
- Sift together the flour, baking powder, and salt. Add this to the egg and sugar mixture at once and beat at low speed until the dough is just combined. Add the oats and mix to combine.
- Wrap the dough in plastic wrap and place it into the fridge to firm up until needed.
Apple and Blackberry Filling
- Peel and core the apples, then slice them. Add the sliced apples to a large mixing bowl with the berries, zest, lemon juice, brown sugar, and corn flour. Mix until the fruit is coated with the other ingredients.
- Pour the fruit filling into the buttered oven dish and press the fruit mixture down so that it is in an even layer. Grate the chilled pastry over the apple mixture.
- Bake in a preheated oven for about 40 minutes or until golden brown. Serve warm with ice cream or custard.
Notes
- If you don't have blackberries, other fresh or frozen berries will work.
- Serve warm with ice-cream or custard.
Ana says
Great recipe, I’ll be making it again