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Blackberry Apple Crumble

Blackberry apple crumble with a golden oat crumble topping and a bubbling blackberry-apple filling. Baked until the fruit juices bubble at the edges and the crumble turns crisp.
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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
  • 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
Serving
  • 1 double cream or ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Toss the apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then spread the mixture in the dish.
  3. Combine the flour, rolled oats, brown sugar, cinnamon, and salt, then cut in the cold butter until clumpy.
  4. Scatter the crumble topping over the fruit, making an even layer.
  5. 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 before serving so the juices thicken slightly.
  2. Serve with double cream or vanilla ice cream.

Notes

For thicker filling, keep the topping clumpy—overmixing the butter can make it bake flat. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best crumble texture. For a lower-sugar option, use a reduced-sugar granulated substitute in the filling and keep the crumble ingredients the same.