Easy Apple and Blackberry Crumble Recipe

Name: Easy Apple and Blackberry Crumble Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 750 g Bramley Apples; 300 g Blackberries; 50 g Caster Sugar (or Granulated sugar); 1 tsp Cinnamon; 125 g Plain Flour (All-purpose flour); 125 g Oats (rolled oats); 150 g Light Brown Sugar; 125 g Butter (melted and cooled)

This easy apple and blackberry crumble combines tart Bramley apples and juicy blackberries with a golden, flapjack-style oat crumble topping.

Unlike a traditional crumble, there's no need to rub cold butter into flour. Melted butter is simply stirred through the flour, oats and brown sugar, creating crunchy, slightly chewy crumble clusters with very little effort. You might also like my apple and pear crumble recipe!

Blackberry and apple crumble in a red pie dish with a jug of custard.

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Quick Summary - Apple and Blackberry Crumble with Oats

This is one of those puddings that always disappears quickly in our house. I particularly love the generous ratio of fruit to topping - the apples soften beautifully while the blackberries create a gorgeous deep-purple, jammy filling. Beth (Effortless Foodie)

🕒 Ready In: Prep time - 10 minutes, Cook time - 45 minutes (🌡️180°C conventional / 160°C fan / Gas 4 / 350°F)
👪 Serves: 6
🍽 Calories: 489 per serving
🥣 Main Ingredients: Bramley apples, blackberries, caster sugar, cinnamon, plain flour, oats, light brown sugar, butter.
👩‍🍳 Difficulty: Easy
👌 Why this recipe? A simple apple and blackberry crumble with a crunchy, slightly chewy oat topping made with melted butter, so there's no rubbing-in required.

Summarise & Save This Content On

It takes just 10 minutes to prepare and works with fresh or frozen blackberries, making it an easy family pudding for late summer and autumn.

I make this blackberry and apple crumble every year when the hedgerows are full of ripe blackberries. My youngest daughter loves picking them from the field next to our house, along with Bramley apples from our old apple tree. Served warm with plenty of custard, it's one of our favourite ways to use them.

Love the classic apple and blackberry combination? Try my apple and blackberry muffins or apple and blackberry turnovers next - two more delicious ways to enjoy these seasonal fruits.

You might also like my easy Eve's pudding, where tart Bramley apples are topped with fluffy vanilla sponge.

Jump to:

Quick Summary - Apple and Blackberry Crumble with Oats
Why you'll love this apple blackberry crumble
5* Reader reviews
Ingredient notes
Why this oat crumble topping is different
Need to substitute an ingredient?
Variations
Make it even better
How to make apple and blackberry crumble
Beth's top tips
Serving suggestions
Storage
Troubleshooting guide
Apple and blackberry crumble FAQs
More fruit crumble recipes
Recipe
💬 Comments

Why you'll love this apple blackberry crumble

No rubbing-in required - melted butter is stirred straight into the flour, oats and brown sugar, making the crumble topping quick and easy.
Crunchy oat topping - the oats and brown sugar create delicious craggy clusters that are crisp at the edges and slightly chewy in the middle.
Fresh or frozen blackberries - perfect for freshly picked hedgerow blackberries, but frozen berries work well too.
Plenty of fruit - Bramley apples and blackberries give the filling a lovely balance of tart and sweet flavours.
Only 10 minutes of prep - once assembled, the oven does the rest.
Classic family pudding - delicious served warm with custard, cream or vanilla ice cream.

5* Reader reviews

Wow, this was a BIG HIT with all the family! The crumble topping was the perfect combination of crunchy and a little bit chewy, like a good cookie. And the fruit was pink and soft and the right balance of sweet and sharp (we used a little less sugar, as suggested). And so so easy for even small kids to make. Will 100% be making this again!

- Clare

Ingredient notes

A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.

Ingredients photo for blackberry and apple crumble.

Bramley apples - Their sharp flavour balances the sweet blackberries and crumble topping, and they soften beautifully as they bake.

Blackberries - Use fresh or frozen. Frozen blackberries can be added straight from the freezer without defrosting.

Caster sugar - Sweetens the fruit filling while allowing the natural tartness of the apples and blackberries to come through.

Cinnamon - Adds a subtle warmth that complements the apples and blackberries.

Plain flour - Forms the base of the crumble topping.

Oats - Give the topping extra texture and help create its chunky, flapjack-style finish.

Light brown sugar - Adds a subtle caramel flavour and helps the topping become golden and slightly chewy.

Butter - Melted butter makes the crumble topping quick and easy, with no rubbing-in required.

Why this oat crumble topping is different

Traditional crumble toppings are usually made by rubbing cold butter into flour with your fingertips until the mixture resembles breadcrumbs.

I use a different method for this recipe.

The flour, oats and light brown sugar are mixed together before melted butter is stirred through them. It takes seconds and there's no rubbing-in required.

The mixture naturally forms uneven clusters rather than fine breadcrumbs. Once baked, these become crunchy and golden around the edges with a slightly chewy, flapjack-like texture.

It's one of my favourite crumble toppings, particularly with juicy fruits such as apples and blackberries.

Need to substitute an ingredient?

Have an allergy or dietary preference? Let AI customise the recipe for you.

Variations

Add another fruit: Replace some of the blackberries with raspberries, blueberries or blackcurrants.
Add ginger: Ground ginger works particularly well with blackberries and apples. Add a small amount alongside the cinnamon.
Add vanilla: A teaspoon of vanilla extract mixed through the fruit gives the filling a sweeter, more rounded flavour.
Make individual crumbles: Divide the fruit and topping between smaller ovenproof ramekins. They'll generally cook more quickly than one large crumble, so check them earlier.

Make it even better

Add Protein: Serve with thick Greek yogurt or skyr for an easy protein boost.

Add Fibre: Add a little extra oats to the crumble topping.

Add Healthy fats: Add a handful of chopped walnuts, almonds or pecans to the oat topping (it gives it extra crunch too).

Less sugar: Reduce the sugar in the fruit filling, especially if your blackberries are naturally sweet.

How to make apple and blackberry crumble

One: Preheat the oven to 180 °C (160 °fan/ Gas 4/ 350°F) and lightly butter a 1.5 - 2 litre baking dish.

Two: Place the plain flour, oats and light brown sugar in a large mixing bowl. Pour over the slightly cooled melted butter and stir with a spoon until the mixture forms uneven crumbly clusters. Set aside while you prepare the fruit.

Three: Peel and core the Bramley apples, then slice them fairly thinly. Place the sliced apples and blackberries in your baking dish and sprinkle over the caster sugar and cinnamon. Gently mix everything together so the fruit is evenly coated.

Four: Scatter the oat crumble mixture evenly over the fruit. Don't press the topping down. Leaving it loose and craggy helps those delicious crunchy edges develop as it bakes.

Five: Bake in the preheated oven for 45-50 minutes until the crumble topping is deep golden and the fruit underneath is soft and bubbling around the edges of the dish. Leave the crumble to stand for 10-15 minutes before serving. This gives the hot fruit juices a chance to thicken slightly.

Step by step photo instructions collage for making blackberry and apple crumble.

Beth's top tips

Slice the Bramleys fairly thinly. The apples aren't precooked, so evenly sliced pieces help ensure they're completely tender by the time the topping is golden.
Don't thaw frozen blackberries. Add them straight from the freezer. Defrosted berries can release lots of liquid before the crumble even reaches the oven.
Don't overmix the topping. Stop stirring once you have uneven clusters rather than trying to create a smooth mixture.
Don't press the crumble down. Scatter it loosely over the fruit to encourage a craggy, crisp topping.
Look for bubbling fruit. Don't judge whether the crumble is ready by the colour of the topping alone. The fruit should also be visibly bubbling around the edges.
Let it rest before serving. Ten to fifteen minutes allows the fruit juices to settle and thicken slightly - and means you won't burn your mouth on molten blackberries!

Serving suggestions

For me, a warm apple and blackberry crumble with custard is hard to beat.

You could also serve it with:

vanilla ice cream or honeycomb ice cream
clotted cream
pouring cream
crème fraîche
Greek yogurt

It's delicious warm from the oven, but leftovers are also very good cold or gently reheated the following day.

Apple and blackberry crumble in a red pie dish.

Storage

Store - Allow leftover apple and blackberry crumble to cool completely before covering it and placing it in the fridge. It will keep for up to 3 days.

Make-ahead - For the best texture, I prefer to assemble the fruit and topping shortly before baking rather than leaving the uncooked crumble sitting for a long time.

Reheat - Baked crumble can be reheated in the microwave, or eaten at room temperature.

Freeze - Blackberry and apple crumble is suitable for freezing, either baked or unbaked.

A bowl of blackberry and apple crumble with custard.

Troubleshooting guide

Why is my apple and blackberry crumble watery?

Blackberries naturally release quite a lot of juice as they cook, especially frozen ones. Use frozen blackberries straight from the freezer rather than thawing them first, and make sure the filling is bubbling around the edges before removing the crumble from the oven. The juices will also thicken as the crumble rests.

Why are the apples still hard?

The apple slices may be too thick or the crumble needs longer in the oven. Slice the Bramley apples fairly thinly and evenly so they soften at the same rate. If the topping is already golden, loosely cover with foil and continue baking until the apples are tender.

Why is my crumble topping soggy?

Don't press the topping down over the fruit, as a loose, craggy surface will crisp up more effectively. Also ensure the oven is fully preheated and bake until the topping is deep golden rather than just lightly coloured.

Why is my crumble topping too fine?

The topping has probably been overmixed. Once you've added the melted butter, stir only until uneven clusters form. Those larger clusters give this crumble its crunchy, slightly chewy flapjack-style texture.

Why is my crumble topping too dry?

Make sure you've used the full amount of melted butter and mixed it thoroughly through the flour, oats and brown sugar. There shouldn't be large patches of completely dry flour remaining.

How do I know when the crumble is cooked?

Look for two signs: a deep golden oat topping and fruit juices visibly bubbling around the edges of the dish. The apples underneath should also be completely tender when pierced with a knife.

Why is the filling too tart?

Bramley apples and blackberries are both naturally sharp, and their sweetness can vary. If your fruit is particularly tart, you can add a little extra caster sugar to the filling before baking.

Apple and blackberry crumble FAQs

Can I use frozen blackberries for apple and blackberry crumble?

Yes. Frozen blackberries work well and can be added straight from the freezer without defrosting. They tend to release more liquid than fresh blackberries, so expect a slightly juicier fruit filling.

What are the best apples for apple and blackberry crumble?

I prefer Bramley cooking apples because their tart flavour balances the sweetness of the blackberries and crumble topping, and they soften beautifully when baked. Granny Smith apples are a good alternative if Bramleys aren't available.

Do I need to cook the apples first?

No. There's no need to precook the apples for this recipe.
Slice the Bramleys fairly thinly and they'll soften beneath the crumble topping as it bakes.

Can I make apple and blackberry crumble ahead of time?

Yes. The crumble topping can be prepared ahead and stored in the fridge. For the best result, I prefer to assemble the crumble shortly before baking so the topping doesn't absorb too much moisture from the fruit.

More fruit crumble recipes

You might also like my classic Eve's pudding recipe!

Blackberry and Apple Crumble in a pie dish with custard.

Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.

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