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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!
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Apple and Blackberry Crumble

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!
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6
Author Annie N

Ingredients

  • 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

Instructions

  • Preheat the oven to 180C/350F and spray an 8x8 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.