Go Back

Blackberry Apple Crumble

Blackberry apple crumble with a golden, clumpy oat crumble topping over a bubbling purple-red fruit filling. Baked at 375°F until the edges bubble, then rested for a thick, spoonable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 apples
  • 2 cup blackberries
  • 0.5 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp cinnamon
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
Serving
  • 1 double cream or ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Set it aside while you prep the fruit.
  2. Toss the apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then spread them evenly in the dish. Look for fully coated fruit with no dry pockets.
Make topping and bake
  1. Combine flour, oats, brown sugar, cinnamon, and salt, then cut in the cold butter until clumpy. Stop when the mix holds together like uneven crumbs.
  2. Scatter the crumble over the fruit in an even layer, covering most of the filling. Bake for 35 to 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 after baking, so the juices thicken. The filling should be set enough to scoop without running.
  2. Serve warm with double cream or vanilla ice cream. Add the cream drizzle right before serving.

Notes

Pro tip: for best bubbling, use apples that slice thin (so they soften in the 35–40 minute bake). Store leftovers covered in the fridge for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is yes—cool completely, cover tightly, and freeze up to 2 months; thaw overnight in the fridge and reheat. Dietary swap: substitute half the butter with an equal amount of chilled plant-based butter for dairy-free crumble.