What could be more perfect for Autumn than an Apple and Blackberry Crumble? A crisp topping, juicy blackberries and tender apples all baked into one decadent dessert!
Hello guys, I hope you had a lovely weekend. Saturday was busy for us, nothing interesting unfortunately, just food shopping and picking up parcels. I was wear testing new makeup over the weekend as well which was fun. Expect to see some foundation and primer reviews coming your way soon as I’ve been trying a lot!
Now, when I think of Autumn desserts, I think of warm fruit crumbles with ice cream, so today I’m bringing you an Apple and Blackberry Crumble and, oh boy, is it delicious!!!
It might be my favourite crumble yet because the slight tart flavour of the blackberries with the caramelised apples is out of this world!
This Apple and Blackberry Crumble was almost a crisp because I am partial to an oaty topping. However, I asked my husband which he would prefer and he said crumble, so here we are!
Making a crumble topping is so easy; it’s butter, sugar and flour rubbed together into pea sized lumps, which takes about 2 minutes. Nothing fancy, I bet you have all the ingredients in your kitchen right now.
It’s amazing how delicious three simple ingredients can be. I also used light brown sugar in the crumble topping, so there’s a slight caramel flavour to it.
The fruit mixture is easy to make as well; you need a bit of cornflour, cinnamon, vanilla, sugar and fruit mixed together and left for a few minutes until glossy.
I mean, I would eat the coated fruit as is as it tastes amazing, but I must admit, once it’s baked and soft, the flavours have more depth and there’s just something extra delicious about blackberries which have burst and become a bubbling sauce.
It couldn’t be easier to assemble this crumble. After waiting for your fruit to go glossy, simply tip it into a prepared baking pan, sprinkle that buttery topping over your fruit, place it in the oven and watch the magic happen.
The top becomes golden, crunchy, yet fluffy inside… the blackberries burst and add a great little hint of tartness to contrast the sweet and tender apples. The fruit cooks down and creates a sauce which truly is the cherry on the top of this awesome Apple and Blackberry Crumble because nobody wants a moutful of dry fruit!
One bite will be all it takes to fall head over heels in love with this crumble, it’s perfect served with vanilla ice cream or custard and an easy dessert which will feed a crowd. I really hope you get to make this and enjoy it!
Apple and Blackberry Crumble
- For the fruit filling:
- 1 1/2 cups (225g) fresh blackberries
- 4 medium sized apples, peeled, cored and cut into small chunks
- 1/2 tsp ground cinnamon
- 2 tbsp cornflour/cornstarch
- 1/2 cup (100g) light brown sugar
- 1/2 tsp vanilla extract
- For the crumble topping:
- 1 cup (140g) plain/all-purpose flour
- 1/2 cup (100g) light brown sugar
- 1 stick (113g) unsalted butter
- Preheat the oven to 180C/350F and spray an 8×8 inch square pan with baking spray.
- Make the fruit topping first: Place the blackberries, chunks of apple, cinnamon, cornflour, sugar and vanilla extract into a medium sized bowl and stir until all the fruit is coated with the flour and sugar mixture. Leave to one side until the fruit becomes glossy.
- Make the crumble topping: Place the flour, sugar and butter into a medium sized bowl and rub together until you have pea sized lumps of mixture. Smaller lumps of mixture are fine too. I use a pastry cutter to make my topping as it's much quicker.
- Tip your fruit mixture into your prepared pan and smooth into an even layer. Sprinkle the crumble mixture over the fruit, it's perfectly fine if a little bit of fruit shows through.
- Place in the oven for 35-40 minutes, until the top is golden and the fruit is bubbling. I also used a fork to poke the middle and feel if the apples were soft. You want to feel hardly any resistance from the apples.
- Leave to cool in the pan for 30 minutes, then serve warm with custard or vanilla ice cream.
- Apple and Blackberry Crumble is best served on the day you make it, but will keep covered, in the fridge, for 3 days. Best served warm. You can microwave it for 30 seconds-1 minute to re heat it.