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Blackberry Apple Crumble

Blackberry apple crumble with a golden, clumpy oat topping over juicy bubbling blackberry-apple filling. Baked until the edges bubble and the crumble turns deep golden, then rested briefly for cleaner slices.
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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
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 apples Large, peeled and sliced
  • 2 cup blackberries Fresh or frozen
  • 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 unsalted butter Cold, cubed
To serve
  • 1 double cream Or vanilla ice cream

Equipment

  • 1 sheet pan
  • 1 oven-safe baking dish

Method
 

Preheat and prepare the dish
  1. Preheat the oven to 375F, then grease a 9x13 baking dish so the crumble releases easily.
  2. Set the baking dish aside while you make the filling and topping.
Make the fruit filling
  1. Toss the apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then spread the mixture evenly in the baking dish.
  2. Arrange the fruit in a single even layer so it bubbles uniformly around the edges.
Make the crumble topping
  1. Combine flour, rolled oats, brown sugar, cinnamon, and salt, then cut in the cold butter until the mixture looks clumpy rather than sandy.
  2. Keep the butter cold while mixing so the topping bakes into crisp crumbles.
Assemble and bake
  1. Scatter the crumble topping over the fruit, covering it in an even layer.
  2. Bake for 35-40 minutes at 375F until the topping is golden and the fruit is bubbling at the edges.
Rest and serve
  1. Rest the crumble for 10 minutes after baking so the filling thickens slightly.
  2. Serve warm with double cream or vanilla ice cream.

Notes

For the thickest filling, make sure the cornstarch is evenly distributed when you toss the fruit, and don’t skip the 10-minute rest. Store leftovers covered in the fridge for up to 3 days (reheat in a 350F oven until warmed). Freezing: yes, freeze baked portions up to 2 months and reheat until bubbly. Dietary swap: use gluten-free all-purpose flour and gluten-free rolled oats for a gluten-free version.