Easy Apple and Blackberry Crumble Recipe
This easy apple and blackberry crumble combines tart Bramley apples and juicy blackberries with a crunchy, slightly chewy oat crumble topping. Melted butter makes the flapjack-style topping quick and easy, with no rubbing-in required.
Servings 6
Calories 489kcal
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Equipment
- Knife
Ingredients
- 750 g Bramley Apples
- 300 g Blackberries
- 50 g Caster Sugar (or Granulated sugar)
- 1 teaspoon Cinnamon
For the crumble topping
- 125 g Plain Flour (All-purpose flour)
- 125 g Oats rolled oats
- 150 g Light Brown Sugar
- 125 g Butter melted and cooled
Instructions
- Preheat the oven to 180c (160 fan/ Gas 4/ 350F) and lightly butter a 1.5 - 2 litre baking dish.
- Place the plain flour, oats and light brown sugar in a large mixing bowl. Pour over the slightly cooled melted butter and stir until uneven crumbly clusters form. Set aside.125 g Plain Flour (All-purpose flour), 125 g Oats, 150 g Light Brown Sugar, 125 g Butter
- Peel and core the Bramley apples and slice them fairly thinly. Place them into the ovenproof dish with the blackberries, caster sugar and cinnamon. Gently mix together.750 g Bramley Apples, 300 g Blackberries, 50 g Caster Sugar (or Granulated sugar), 1 tsp Cinnamon
- Scatter the oat crumble topping loosely over the fruit. Don't press it down.
- Bake for 45–50 minutes until the topping is deep golden and the fruit is soft and bubbling around the edges. Leave to stand for 10–15 minutes before serving with custard, cream or vanilla ice cream.
Notes
- Apples: Bramley cooking apples give the best balance of tart flavour and soft texture. Granny Smith apples can be substituted.
- Frozen blackberries: Use straight from frozen rather than defrosting first. They may produce a slightly juicier filling.
- Topping: Don't overmix or press it down. Uneven clusters give the crumble its crunchy, slightly chewy texture.
- Doneness: The topping should be deep golden and the fruit visibly bubbling around the edges.
- Storage: Keep leftovers covered in the fridge for up to 3 days.
- Freezing: Freeze the cooled cooked crumble for up to 3 months. Defrost in the fridge before reheating.
Nutritional Information (Approximate)
Calories: 489kcal | Carbohydrates: 90g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 11mg | Potassium: 361mg | Fiber: 8g | Sugar: 48g | Vitamin A: 187IU | Vitamin C: 17mg | Calcium: 86mg | Iron: 3mg
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