When the nights start drawing in and the weather turns cooler, you just can’t beat a good old fashioned crumble. My recipe for Apple and Blackberry crumble combines Bramley and eating apples with a crunchy, brown sugar oat crumble topping.
As soon as Autumn leaves begin to fall, I can’t get enough of baking with apples. Whether it’s an gorgeous apple crumble cake, a sticky caramel apple bundt cake or a good old fashioned apple pie, I love them all.
A classic apple crumble has to be the cosiest Autumn comfort food I can think of – add some seasonal blackberries and a crunchy, buttery, oat topping and I’m in heaven.
what are the best apples to use in an apple crumble?
Technically you can pretty much add any kind of apples in a crumble, but I don’t think you can beat a cooking apple. Bramleys are the best here – they fluff up beautifully in the warmth of the oven. Just like in my toffee apple crumble, I tend to use a 50/50 mixture of cooking and eating apples.
my tips for making a perfect apple and blackberry crumble
- Lots of recipes simply require you to place the peeled raw apples in a dish, top it with crumble and bake. I find you get much better results if you cook the apples first. I used to do this in a saucepan, but recently I’ve found it much easier to simply soften them in the oven with some sugar and a little squeeze of water or apple juice. You can also use lemon juice.
- When making the crumble topping, it’s easier if the butter is cold. I love a really crunchy, nubbly topping and you can’t achieve the same affect with room temperature or warm butter. You are also much more likely to have a soggy crumble topping if you use warm butter!
- I often double the crumble recipe in advance and stash it in my freezer – you know, when you have a crumble emergency!
- I add a handful of oats to the crumble topping – it adds extra crunch and reminds me of flapjacks
- Don’t have the oven too high – you don’t want to burn the crumble. 180C, or 160Fan is about right.
more apple recipes and bakes
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- 1kg apples, peeled, cored and roughly chopped (I use a mixture of Bramley apples and eating apples such as Braeburns, Pink Ladies or Gala)
- 50g soft light brown sugar (if you are using all cooking apples you will need to add a little more sugar)
- 1 tsp ground cinnamon (optional)
- 1 tbsp water or apple juice
- 150g fresh blackberries
- FOR THE CRUMBLE TOPPING
- 125g plain flour
- 100g cold diced butter
- 25g rolled oats
- 50g demerara or soft light brown sugar
- Preheat the oven to 180C/160Fan/Gas mark 4.
- Place the peeled and chopped apples in an oven proof, fairly deep dish. Scatter over the sugar, ground cinnamon if using and water or apple juice. Give everything a good stir together (I use my hands) and bake in the oven for about 15-20 minutes or until the apples have started to soften and caramelise.
- While the apples are in the oven, make the crumble topping. Place the flour in a medium bowl. Rub in the cold diced butter until the mixture looks like breadcrumbs. Stir in the oats and the brown sugar. Place in the freezer for 5-10 minutes.
- When the apples have softed and look golden, remove them from the oven. Add the blackberries and scatter over the crumble mixture. Bake for about 25 minutes or until bubbling, golden and the topping is crisp. Serve with custard, ice cream or double (heavy) cream.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 392Total Fat 14gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 4gCholesterol 36mgSodium 116mgCarbohydrates 66gFiber 7gSugar 39gProtein 4g
Calories and Nutritional information are provided by a third party application and should be used as indicative figures only.