Apple and Blackberry Crumble screams Autumn and all things Comfort. The warm, spiced, fragrant filling is topped with a gorgeously crunchy, crumble topping.
An easy to make recipe, this Apple Crumble recipe is a crowd pleaser.
The best Apple and Blackberry Crumble recipe
Apple Crumble recipes feel like non recipes, in that some of us have made them so often over the years that we know what works for us and no longer require a recipe. This recipe with blackberries and a proper crunchy top is worth a try though.
Why is this Crumble recipe so good?
There are millions of Apple Crumble recipes out there and most of them work wonderfully but some have a really wet filling and a soggy top. This recipe has neither.
1. The apple and blackberry filling is neither dry nor watery.
2. The crumbly topping is definitely crumbly and crunchy.
Best apples for Apple Crumble
I love Bramley in this crumble. I have used Cox or Braeburn in Apple Crumbles. I know that most people tend to go for Bramley or Granny Simth's. I find the latter too tart for my liking. Especially here, where there are blackberries already adding a slight tartness. This recipe also works with Pears so feel free to use them instead and use whatever apple you like. Just adjust the sugar levels accordingly!
How to make Apple and Blackberry Crumble
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Preheat oven to 190C/GM 5.
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Peel apples, then cut into 1 inch cubes.
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Pop apples and blackberries in a bowl. Sprinkle with flour, sugar and spices. Add lemon juice. Toss, then spread in casserole dish.
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Place Topping ingredients in a bowl. Mix until clumps form, like wet sand. Spread over the apples.
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Bake for 30 to 40 minutes or until golden brown.
Top Tips and FAQ's
Spices - If spiced crumbles aren't for you, use vanilla instead.
Apples - The apples should be weighed before they are peeled.
Fruit - You can use any apple you like or pears or stone fruits of your choice. You will need to adjust the quantity of sugar according to the sweetness of fruit that you are using.
Flour - You can use Gluten Free Plain Flour in the crumble topping.
Make Ahead - You can make the fruit layer and leave it covered in the fridge for up to 4 days. You can make the crumble layer and keep that covered in a separate bowl. When you want to bake the crumble, heat the oven to 190C (170C fan)/gas mark 5. Top with the crumble mixture just prior to baking. Bake for 30 minutes.
Sugar - You can use any sugar in the crumble topping and adjust the quantity according to the sweetness of the apples you are using.
More Autumnal Recipes -
Easy and Cosy Spelt Apple Crumble
Cream of Mushroom Soup with Tarragon
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Apple and Blackberry Crumble
Apple and Blackberry Crumble screams Autumn and all things Comfort. The warm, spiced, fragrant filling is topped with a gorgeously crunchy, crumble topping.
Ingredients
Filling
- 30 g Butter
- 1 kg Apples Peeled and chopped into 1 inch cubes
- 3 tbsp Light Brown Sugar
- 150 g Blackberries
- 1/2 tsp Ground Cinnamon Optional
- 1/2 tsp Ground Ginger Optional
- 1/2 tsp Ground Nutmeg Optional
- 1/2 tsp All Spice Optional
- 1 tbsp Plain Flour
Crumble
- 100 g Plain Flour
- 50 g Rolled Oats
- 1 tsp Baking Powder
- 50 g Ground Almonds
- 1/2 tsp Ground Cinnamon Optional
- 1/2 tsp Ground Ginger Optional
- Pinch Salt
- 125 Unsalted Butter Cold, Diced
- 80 g Dermerera Sugar
Instructions
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Preheat the oven to 190C (170C fan)/gas mark 5.
Filling
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In a medium sized pot over low heat, melt the butter and add the sugar and apples. Cook on low until the apples have softened a little. Around 10 minutes.
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Remove from the heat and stir in the blackberries, cinnamon, ginger, nutmeg, all spice and flour.
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Tumble the fruit into a large oven proof dish.
Crumble
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To make the topping, put the flour, oats, ground almonds, baking powder, cinnamon, ginger and salt into a bowl, and mix together.
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Add the butter and use your fingers to rub it in to the flour mix.
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Mix the sugar through.
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Sprinkle the crumble on top of the fruit and bake for 30 minutes.
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Cool for 15 minutes before serving with custard, cream or ice cream.
Recipe Notes
Spices - If spiced crumbles aren't for you, use vanilla instead.
Apples - The apples should be weighed before they are peeled.
Fruit - You can use any apple you like or pears or stone fruits of your choice. You will need to adjust the quantity of sugar according to the sweetness of fruit that you are using.
Flour - You can use Gluten Free Plain Flour in the crumble topping.
Make Ahead - You can make the fruit layer and leave it covered in the fridge for up to 4 days. You can make the crumble layer and keep that covered in a separate bowl. When you want to bake the crumble, heat the oven to 190C (170C fan)/gas mark 5. Top with the crumble mixture just prior to baking. Bake for 30 minutes.
Sugar - You can use any sugar in the crumble topping and adjust the quantity according to the sweetness of the apples you are using.
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