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Blackberry Apple Crumble

Blackberry Apple Crumble with a golden oat crumble topping and a bubbling purple-red fruit filling. Baked until the edges bubble and the topping turns crisp, then rested for easy scooping.
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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
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 large apples peeled and sliced
  • 2 cup fresh or frozen 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 cold unsalted butter cubed
  • 1 double cream or ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F and grease a 9x13 baking dish with a light coating of grease.
  2. Spread the apple and blackberry mixture evenly in the prepared dish so it bakes uniformly at the edges.
Make the filling
  1. Toss apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon until the fruit looks evenly coated.
  2. Arrange the coated fruit in the baking dish and keep it level for even bubbling.
Make crumble and bake
  1. Combine flour, oats, brown sugar, cinnamon, and salt, then add cold butter cubes and cut until the mixture forms clumpy crumbs.
  2. Scatter the crumble over the fruit in an even layer so the topping covers most of the surface.
  3. Bake for 35-40 minutes at 375F until the topping is golden and the fruit is bubbling at the edges with visible syrup.
Rest and serve
  1. Rest the crumble for 10 minutes after baking so the juices thicken slightly for cleaner scoops.
  2. Serve warm with double cream or vanilla ice cream drizzled or spooned over each portion.

Notes

Pro tip: cut the butter into the dry crumble mix until you have pea- to almond-sized clumps—this is what makes the topping crisp. Refrigerate leftovers in a covered container up to 3 days; reheat at 350F until warmed through. Freezing: freeze baked portions up to 2 months, thaw overnight in the fridge and reheat. Dietary swap: for a lighter option, substitute half the butter with plant-based butter (use one that bakes well) and choose dairy-free ice cream if needed.