Go Back

Blackberry Apple Crumble

Blackberry apple crumble with a golden oat crumble topping and bubbling purple-red fruit filling. Baked until the edges are lively and the topping turns crisp, then rested for a scoopable, spoon-thick finish.
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: 380
Ingredients Equipment Method Notes

Ingredients
  

For filling
  • 4 apples large, 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

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375F and grease a 9x13 baking dish, so it’s ready for the fruit. You should see a clean, lightly coated surface after greasing.
  2. Toss the apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then spread the mixture in the dish. The fruit should look evenly coated and glossy with no dry pockets.
Make crumble topping
  1. Combine all-purpose flour, rolled oats, brown sugar, cinnamon, and salt, then cut in the cold cubed unsalted butter until clumpy. Stop when you get pebble-like crumbs rather than a smooth dough.
  2. Scatter the crumble topping over the fruit so the surface is well covered and dotted with butter crumbs. The topping should sit thickly across the apples and berries.
Bake and serve
  1. Bake at 375F for 35-40 minutes until the topping is golden and the fruit is bubbling at the edges. Look for a crisp, toasted crumb top and active bubbling in the corners.
  2. Rest for 10 minutes before serving with double cream or vanilla ice cream. The filling should thicken slightly so each spoonful holds together.

Notes

For the best crumble texture, ensure the butter is very cold when you cut it into the dry ingredients—this helps create clumps that bake up crisp. Store leftovers covered in the refrigerator up to 3 days; reheat until warm at 325F for 10–15 minutes. Freezing is yes for the baked crumble: cool completely, freeze up to 2 months, and thaw overnight in the fridge. If you want a lighter option, use half whole-wheat flour for the all-purpose flour while keeping the oat and butter ratio the same.