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Blackberry Apple Crumble

Blackberry apple crumble with a golden oat-and-butter topping and a bubbling purple-red fruit filling. Baked until crisp on top and jammy underneath, then finished with a 10-minute rest for easy serving.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For filling
  • 4 large apples Peeled and sliced.
  • 2 cup blackberries Fresh or frozen.
  • 0.5 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp cinnamon
For crumble topping
  • 1.5 cup all-purpose flour
  • 1 cup rolled oats
  • 0.75 cup brown sugar Packed.
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter Cold, cubed.
  • double cream or ice cream for serving For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Toss apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then spread the mixture in the dish.
Make crumble topping and bake
  1. In a bowl, combine all-purpose flour, rolled oats, brown sugar, cinnamon, and salt.
  2. Cut cold unsalted butter into the dry mixture until clumpy.
  3. Scatter the crumble topping over the fruit, then bake for 35-40 minutes until the topping is golden and the fruit is bubbling at the edges.
Rest and serve
  1. Rest the crumble for 10 minutes before serving.
  2. Serve with double cream or vanilla ice cream.

Notes

Pro tip: let the crumble rest before serving so the fruit juices thicken and the topping stays crisp. Store leftovers covered in the fridge for up to 3 days; reheat in the oven at 350F until warmed through. Freezing is not recommended. For a lighter option, use reduced-fat butter and a lower-sugar crumble (swap brown sugar for a 1:1 measure of coconut sugar) while keeping the bake time the same.