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Blackberry Apple Crumble

Blackberry apple crumble with a golden, clumpy oat topping and a bubbling purple-red fruit filling. Baked until the edges bubble, then rested for a spoonable, thick texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For filling
  • 4 apples Peel and slice into wedges.
  • 2 cup blackberries Use fresh or frozen.
  • 0.5 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp cinnamon
For 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 unsalted butter Cold, cubed.
  • double cream For serving, or substitute vanilla ice cream.
  • vanilla ice cream For serving, or substitute double cream.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and prep the dish
  1. Preheat oven to 375F and grease a 9x13 baking dish so the crumble releases easily.
Make the fruit filling
  1. Toss apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then spread the mixture in the prepared dish.
Make the crumble topping
  1. Combine flour, rolled oats, brown sugar, cinnamon, and salt, then cut in the cold cubed butter until the mixture looks clumpy with no dry flour pockets.
Assemble and bake
  1. Scatter the crumble topping evenly over the fruit so it covers the surface and bakes into a golden crust.
  2. Bake for 35-40 minutes at 375F until the topping is golden and the fruit is bubbling around the edges.
Rest and serve
  1. Rest the crumble for 10 minutes so the filling thickens slightly before serving.
  2. Serve warm with double cream or vanilla ice cream and spoon into bowls.

Notes

For the best texture, keep the butter cold when making the crumble so the topping turns clumpy and crisp. Store leftovers covered in the fridge for up to 3 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the fruit filling can soften after thawing. For a lighter option, use plant-based butter and a dairy-free cream or ice cream substitute for serving.