Apple & Blackberry Crumble
Apple & Blackberry Crumble is a British classic for good reason — plain flour does most of the work, and the method is approachable enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 120 g Plain Flour
- 60 g Caster Sugar
- 60 g Butter
- 300 g Braeburn Apples
- 30 g Butter
- 30 g Demerara Sugar
- 120 g Blackberries
- ¼ tsp Ground Cinnamon
- To serve Ice Cream
Method
- Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
- Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
- To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.
Tips for the best Apple & Blackberry Crumble
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the British base takes well to it.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for plain flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Apple & Blackberry Crumble ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Apple & Blackberry Crumble recipe medium to make?
It is rated medium: 9 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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