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Apple and Blackberry Crumble is the ultimate Autumn dessert! Seasonal apples and blackberries topped with a crunchy and buttery crumble topping. Delicious served warm with ice cream, custard or pouring cream.
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I think of Apple and Blackberry Crumble as the quintessential British dessert. While I love crumbles of all types, there’s something truly magical about the combination of apples and blackberries.
The sweetness of the apples balances out the slight tartness of the juicy blackberries with the crumble topping tying it all together in one irresistible combo.
What’s more, to turn this into a vegan apple and blackberry crumble – all you have to do is use a dairy-free butter (such as Flora Plant B+tter Salted Vegan Alternative to Butter) and serve with oat or soya cream.
If you are in North America and used to cobblers and crisps I hope you will give this British crumble recipe a go!
Here’s what you will need
- Apples – cooking apples such as Bramley are best. But if you are lucky enough to have an apple tree in your yard, feel free to use whatever apples you have on hand. If you use smaller apples then use 5-6.
- Blackberries – I used foraged blackberries in this crumble but you can easily find blackberries in supermarkets and grocery stores these days. The wild blackberries are generally more tart than store-bought so you might need to adjust the amount of sugar.
- Lemon juice, cinnamon, Demerara sugar, a little flour and butter (or vegan alternative) round off our blackberry apple crumble filling.
- The crumble topping needs only three ingredients – flour, sugar and butter. I also added Biscoff biscuit crumbs and I must say they add such a delicious caramelly touch! Use a vegan butter if preferred.
TOP TIP: if you go blackberry picking make sure to avoid brambles growing by the road or too low to the ground. Rinse well before using and throw out any spoiled berries.
HOW TO MAKE APPLE AND BLACKBERRY CRUMBLE
Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Use a vegetable peeler to peel the apples, then core and slice them. Place in a large pie plate or oven safe ceramic dish (I used this Pyrex glass dish). Toss with the lemon, sugar, cinnamon and flour.
Add the blackberries and use a spoon to gently combine them. Dot with the butter, cover the pie dish with foil or a large oven-safe pot lid and bake for 20 minutes.
Meanwhile, prepare the crumble topping. Crush the Biscoff cookies in a mini chopper or place in a bag and gently crush with a rolling pin.Combine the flour, sugar and cinnamon in a bowl and rub in the butter with your fingertips until you have a crumbly texture that holds together in small lumps when pinched.
Take the pie dish out of the oven using mitts. Top with the crumble, pinching some of it into small clumps and sprinkle with the Biscoff biscuit crumbs.
Bake for 30 minutes, or until the topping is golden and the crumble filling is bubbling through at the edges. Cool slightly before serving to allow for the filling to firm up and avoid burning your mouth! Spoon into bowls and serve with ice cream, custard or cream and prepare to fall in love at first spoonful!
Apple and Blackberry Crumble Tips and FAQs
- If you are using foraged blackberries you have picked yourself make sure to give them a thorough clean. Put them in a bowl and cover with cold water, drain and repeat until the water is clear. The wild blackberries also give this pudding its Bramble Apple Crumble name.
- Turn this into an apple blackberry crisp if you prefer by my oat crumble topping instead of the topping in this recipe.
- Replace the Biscoff crumbs with Demerara sugar or experiment with using other types of cookies – I think custard creams would be an interesting variation!
- I used self raising flour in the crumble to give it a little lift. You can use plain / all purpose flour if you prefer with a pinch of baking powder.
- Cover the crumble and keep in the fridge for up to three days, reheating in the microwave before serving.
You will also like…
- Easy Homemade Blackberry Jam
- Rhubarb Crumble with Oat Crumble Topping
- Dorset Apple Cake
- Eve’s Pudding – Classic Apple Sponge Cake
- Quick and Easy Apple Cinnamon Bread
- Easy Apple Scones
HAVE YOU MADE MY APPLE AND BLACKBERRY CRUMBLE RECIPE?Please leave a rating, post a photo on myFacebookpage, share it onInstagram, or save it toPinterestwith the tag #supergoldenbakes and make my day!
Apple and Blackberry Crumble
Lucy Parissi | Supergolden Bakes
Apple and Blackberry Crumble is the ultimate Autumn dessert! Seasonal apples and blackberries topped with a crunchy and buttery crumble topping. Delicious served warm with ice cream, custard, pouring cream or vegan alternatives.
4.72 from 7 votes
Print Rate
Course: Dessert
Cuisine: British
Keyword: Apple and Blackberry Crumble, Vegan Apple and Blackberry Crumble
Prep Time: 20 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 8
Calories: 564kcal
Ingredients
For the filling
- 4 large cooking apples Bramley apples preferably
- 2 tbsp lemon juice
- 2 tbsp flour , plain / all purpose
- 1 ½ tsp ground cinnamon
- 4 tbsp Demerara sugar
- 300 g (2 cups) blackberries wild or cultivated
- 2 tbsp (30g) cold butter or vegan alternative, cubed
For the crumble topping
- 260 g (2 cups) self raising flour or plain with pinch baking powder
- 125 g (1 ¼ cups) golden caster sugar or white granulated
- 1 tsp ground cinnamon
- 113 g (½ cup) cold butter or vegan alternative, cubed
- 10 Biscoff biscuits or use 3 tbsp Demerara sugar
Instructions
Preheat the oven to 180C/350F. Peel, core and slice the apples and place in a large pie plate (I used this Pyrex glass dish). Toss with the lemon, sugar, cinnamon and flour.
Add the blackberries and use a spoon to combine them gently. Dot with the butter, cover the pie dish with foil or a large oven-safe pot lid and bake for 20 minutes.
Prepare the crumble topping. Crush the Biscoff cookies in a mini chopper or place in a bag and gently crush with a rolling pin.
Combine the flour, sugar and cinnamon in a bowl then rub in the butter until you have a crumbly texture that holds together in small lumps.
Take the pie dish out of the oven using mitts. Top with the crumble, pinching some of it into small clumps and sprinkle with the Biscoff biscuit crumbs.
Bake for 30 minutes, or until the topping is golden and the crumble filling is bubbling through at the edges. Cool slightly before serving to allow for the filling to firm up.
Spoon into bowls and serve warm with ice cream, custard or cream.
Video
Notes
- If you are using foraged blackberries you have picked yourself make sure to give them a thorough clean. Put them in a bowl and cover with cold water, drain and repeat until the water is clear. The wild blackberries also give this pudding its Bramble Crumble name.
- If you prefer you can use my oat crumble topping instead of the topping in this recipe.
- Replace the Biscoff crumbs with Demerara sugar or experiment with using other types of cookies – I think custard creams would be an interesting variation!
- I used self raising flour in the crumble to give it a little lift. You can use plain / all purpose flour if you prefer with a pinch of baking powder.
- Cover the crumble and keep in the fridge for up to three days, reheating in the microwave before serving.
Nutritional Info
Calories: 564kcal | Carbohydrates: 71g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 295mg | Potassium: 217mg | Fiber: 5g | Sugar: 35g | Vitamin A: 936IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg
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