This buttery apple and blackberry crumble is made with eating apples, Bramleys, fresh blackberries, cinnamon, and a crunchy oat and brown sugar topping. The filling is sweet and sharp with bubbling juices, and the crumble bakes to a deep golden crust. It takes under an hour and serves six as a proper Sunday pudding.
I make this every autumn when the hedgerow blackberries come in, and it is the one pudding everyone in the family asks for by name. It comes from the Hairy Bikers’ Mums Know Best cookbook and it has never let me down.
Apple and Blackberry Crumble Ingredients
For the fruit filling:
- 3 eating apples, peeled, quartered, and cored
- 2 Bramley cooking apples, peeled, quartered, and cored
- 300g fresh blackberries
- 100g demerara sugar
- 2 tsp cinnamon
For the crumble topping:
- 175g plain flour
- 140g soft brown sugar
- 35g porridge oats
- 1 tsp cinnamon
- 180g cold unsalted butter, cut into small cubes
How to Make Apple and Blackberry Crumble
- Prepare the fruit: Preheat your oven to 170°C (150°C fan, Gas 3). Quarter the apples into a large bowl. In a small bowl, mix the demerara sugar with the cinnamon.
- Layer the filling: Place half the apples into an ovenproof dish and sprinkle with a third of the sugar mixture. Add the blackberries and another third of the sugar. Cover with the remaining apples and the last of the cinnamon sugar.
- Make the crumble topping: Combine the flour, brown sugar, porridge oats, and cinnamon in a large bowl. Add the cold butter cubes and rub in with your fingertips until the mixture looks like coarse breadcrumbs.
- Assemble and bake: Spread the crumble evenly over the fruit, making sure it is fully covered. Bake for about 40 minutes until the topping is deep golden and the fruit juices are bubbling up at the edges.
- Serve: Remove from the oven and let it cool for a few minutes before serving warm.
What Is the Secret to a Perfect Apple and Blackberry Crumble?
- Mix your apple varieties: Using both eating apples and Bramleys gives the best balance. The Bramleys break down into a soft purée while the eating apples hold their shape and add texture.
- Stop rubbing when it looks rough: The crumble mixture should look like coarse breadcrumbs with a few bigger lumps. Those uneven pieces crisp up the best in the oven.
- Cover if it catches: Crumble toppings brown fast because of the sugar. If the top is getting too dark before the fruit has had time to bubble, lay a sheet of foil over the dish.
- Taste the fruit first: Blackberry sweetness varies wildly depending on when they were picked. If yours are sharp, add an extra tablespoon of sugar to the filling before assembling.
- Try a different fruit crumble: If you enjoy this, the Hairy Bikers rhubarb crumble uses the same topping with a sharper, tangier filling that works brilliantly in spring.
What Should You Serve on the Side?
A thick pour of hot custard is the classic British way to finish this pudding. Vanilla ice cream works just as well and melts into the warm fruit beautifully.
For something lighter, try a spoonful of crème fraîche or double cream on the side. If you are making this for a roast dinner, serve it straight after the Hairy Bikers apple pie crowd has had their fill.
Does This Keep Well as Leftovers?
Let the crumble cool completely, then cover the dish tightly with cling film or transfer to an airtight container. It keeps in the fridge for up to 3 days. Reheat in the oven at 160°C for 10–15 minutes to get the topping crispy again.
You can freeze it for up to 3 months. Wrap tightly in cling film and then foil. Thaw in the fridge overnight before reheating in a hot oven.
Nutrition Facts
- Serving Size: 1 serving (of 6)
- Calories: 586 kcal
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 60mg
- Sodium: 0.08g
- Total Carbohydrate: 85g
- Dietary Fiber: 5g
- Sugars: 58g
- Protein: 6g
Frequently Asked Questions
Can I use frozen blackberries? Yes, add them straight from frozen. The filling may be slightly looser, but the flavour is just as good once baked.
How do I get a crunchier topping? Add a handful of chopped almonds or walnuts to the crumble mixture. You can also toast the porridge oats in a dry pan before mixing them in for extra crunch.
Can I make this gluten-free? Swap the plain flour for a gluten-free flour blend and make sure the porridge oats are certified gluten-free. The topping bakes the same way.
Can I assemble this the night before? You can prep the fruit filling and crumble topping separately and store them in the fridge overnight. Assemble and bake the next day, adding 5 extra minutes to the cooking time since the dish will be cold.
Try More Recipes:
- Hairy Bikers Easy Tarte Tatin Recipe
- Hairy Bikers Carrot Cake Recipe
- Hairy Bikers Pineapple Upside-Down Cake Recipe
Hairy Bikers Apple And Blackberry Crumble Recipe
Description
This apple and blackberry crumble has a buttery oat and brown sugar topping over a sweet and tart fruit filling. Made with eating apples, Bramleys, fresh blackberries, and cinnamon, it bakes in 40 minutes and serves 6.
Ingredients
For the fruit filling:
For the crumble topping:
Instructions
- Preheat oven to 170°C (150°C fan, Gas 3). Layer the mixed apples and blackberries in a baking dish.
- In a small bowl, mix the demerara sugar and 2 tsp cinnamon. Sprinkle this over the fruit.
- For the topping, rub the cold butter into the flour, brown sugar, oats, and 1 tsp cinnamon until it resembles coarse breadcrumbs.
- Sprinkle the topping evenly over the fruit.
- Bake for 40 minutes, or until the topping is golden and the filling is bubbling. Serve warm.
