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Blackberry and apple crumble in a red pie dish.
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5 from 9 votes

Easy Blackberry and Apple Crumble

An easy blackberry and apple crumble recipe with juicy foraged blackberries and tart Bramley apples, topped with a flapjack-style oat crumble!
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 490kcal
Author Beth Sachs

Equipment

  • Pie Dish
  • Chopping Board
  • Mixing Bowl
  • Knife

Ingredients

  • 750 g Bramley Apples peeled, cored and thinly sliced
  • 300 g Blackberries
  • 50 g Caster Sugar
  • 1 teaspoon Cinnamon

For the crumble topping

  • 125 g Plain Flour
  • 125 g Oats
  • 150 g Light Brown Sugar
  • 125 g Butter melted

Instructions

  • Preheat the oven to 180c (160 fan/ Gas 4/ 350F) and lightly butter a 1.5 - 2 litre baking dish.
  • Place the dry ingredients for the crumble topping (plain flour, light brown sugar and oats) into a large bowl and pour over the melted butter. Stir with a spoon until rubbles form. Set aside
    125 g Plain Flour, 125 g Oats, 150 g Light Brown Sugar, 125 g Butter
  •  Peel, core and slice the Bramley apples and place them in the bottom of the pie dish along with the blackberries, caster sugar, and cinnamon.
    750 g Bramley Apples, 300 g Blackberries, 50 g Caster Sugar, 1 teaspoon Cinnamon
  • Spoon over the crumble topping and bake in the oven for 45-50 minutes until the top is golden brown and the fruit is bubbling underneath.

Notes

Expert Tips:
  • Slice the apples thinly to ensure they are cooked and tender in the cooking time.
  • If you are using foraged blackberries, make sure you have given them a good wash. Place the blackberries in a colander and wash them with cold running water. Gently pat dry with paper towels.
  • If you prefer your fruit to be very tart, reduce the amount of caster sugar by half to 25g.
  • The crumble topping is not suitable to make in a food processor.
 
Variations:
  • Add lemon zest to the fruit filling, for a zingy citrus flavour.
  • Add a handful of chopped walnuts or pecan nuts to the crumble topping for crunch and texture.
  • Use different berries such as raspberries or bilberries (wild blueberries), or try a mixture of berries. Stone fruit also works nicely in crumbles.
  • Make the blackberry and apple crumble vegan by using a dairy-free spread instead of butter.
  • Swap one-third of the oats for ground almonds.
 
Storage:
Store: The crumble can be made up to 2 days ahead, and then stored in the fridge until needed.
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. There is no need to defrost the crumble first if frozen, just pop it in the oven to bake or warm through.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Blackberry and Apple Crumble
Amount per Serving
Calories
490
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0.5
g
Sodium
 
11
mg
0
%
Potassium
 
362
mg
10
%
Carbohydrates
 
91
g
30
%
Fiber
 
8
g
33
%
Sugar
 
48
g
53
%
Protein
 
10
g
20
%
Vitamin A
 
186
IU
4
%
Vitamin C
 
17
mg
21
%
Calcium
 
86
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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