Easy apple and blackberry crumble

This simple recipe for a delicious apple and blackberry crumble uses frozen fruit and has a buttery, nutty topping. This easy apple crumble comes together in minutes and can be served warm or cold with a scoop of ice cream or a drizzle of custard.

Apples and blackberries are a delicious combination. I always go foraging for blackberries along the hedgerows towards the end of summer so I can make a blackberry and apple pie.

With this apple and blackberry crumble recipe there's no need to wait for the wild harvest - just grab a couple of bags of frozen fruit from the supermarket freezer and you can make this tasty dessert throughout the year.

So what is a crumble you may be wondering! A crumble is simply at layer of juicy fruit (apples and blackberries in this case) lightly sweetened with brown sugar and topped with a buttery crumble normally made with flour, butter and sugar. I've enhanced this crumble to add oats and nuts for an even crunchier topping.

What I love about this blackberry and apple crumble is how easy it is to make. Because the frozen fruit is ready prepared there's no peeling and chopping involved. Simply defrost it and you're good to go.

Apart from the oats and flaked almonds I used wholewheat flour in the crumble to enhance the nutty taste. There's also quite a high proportion of butter to flour, but as there is no liquid in the crumble this helps it to crisp. Of course, you could use plain flour instead - it will be just as tasty.

These are the steps in a nutshell:

• Heat the apples and blackberries with the sugar and cinnamon until the sugar has melted.
• Rub the butter into the flour and sugar then stir in the oats and almonds.
• Transfer the fruit to a baking dish, top with crumble and bake.

I told you it was an easy recipe.

Jump to:

• Ingredients
• Instructions
• Tips for a successful outcome
• Serving suggestions
• Variations
• Equipment
• Storage and freezing
• FAQ
• Save for later
• Related recipes
• 📋The recipe

Ingredients

These ingredients will make a blackberry and apple crumble large enough for 6 helpings.

• Apples - these are sliced frozen apples. You could use fresh apples too (Granny Smith or Bramley would be perfect to use) but they should be peeled and sliced.
• Blackberries - frozen blackberries. You can use fresh but then they should be rinsed in cold water and drained to remove any unwanted 'nasties'.
• Brown sugar - this adds a delicious caramel taste to the fruit.
• Ground cinnamon - cinnamon and apples go so well together. Substitute with mixed spice or leave it out if you don't have any.

For the crumble:

• Wholewheat flour - use plain or all-purpose flour instead. I think that wholemeal flour adds to the nuttiness of the crumble.
• Sugar - for a little sweetness.
• Butter - this should be cut into cubes to make it easier to rub into the flour.
• Oats - these are rolled oats - they add extra texture to the crumble.
• Flaked almonds - for crunch.

**You can find the exact ingredient measurements for making this easy apple and blackberry crumble on the printable recipe card at the end of this post**

Instructions

Tips for a successful outcome

Here are my top tips to ensure your apple and blackberry crumble turns out perfectly every time:

• Defrost the fruit before using and pour away any liquid that forms.
• As soon as the butter has melted and coated the fruit, remove it from the heat. It shouldn't be allowed to boil for any length of time.
• When mixing the crumble it may seem as though there is too much butter. This is perfectly normal - we're not making pastry where you have to form fine breadcrumbs. The mixture should clump together if you squeeze it between your fingertips.
• Spread the crumble evenly on top of the fruit, taking care to take the crumble right to the edges.
• When baking the crumble you may want to place the baking dish on a baking tray to catch any juices that might bubble out.
• I found that 25 minutes was sufficient to get a nice crispy and golden brown crumble. All ovens are different - if it hasn't browned sufficiently in that time, give it a few minutes longer. Keep your eye on it so it doesn't burn.

Serving suggestions

This apple and blackberry crumble is delicious served warm or cold.

For extra indulgence, add a scoop of ice cream or drizzle it with this delicious homemade vanilla custard.

Variations

I've used apples and blackberries, but you could swap these out for other fruit.

Fruits that work well in a crumble include apples, berries (blueberries, raspberries, blackberries), peaches, pears, plums, and rhubarb. You should select a fruit that holds its shape when cooked, with a slightly sweet favour.

Key points to consider when choosing fruit for a crumble:

• Texture: Choose fruits that will soften but not completely fall apart during baking, providing a good contrast to the crunchy crumble topping. 
• Sweetness: Some fruits like rhubarb might need a bit of extra sugar depending on their natural sweetness. 
• Seasonality: Opt for fruits that are in season for the best flavour and availability. 

See this recipe for plum cobbler which is made with a scone topping rather than a crumble.

Equipment

You will need the following pieces of equipment to make this recipe:

• saucepan - for combining the fruit and sugar;
• mixing bowl - for mixing the crumble;
• 7" x 10" baking dish - for baking the crumble. I like to place the baking dish on a baking tray to catch any juices that may bubble out during baking.

You could also divide the fruit into 6 individual ramekins and top with the crumble to make individual servings. The baking time will remain the same.

Storage and freezing

The apple crumble can be stored, covered, in the refrigerator for up to days. It's delicious served cold or you can simply heat individual portions in the microwave for 15 to 20 seconds.

The crumble can be frozen either baked or unbaked. If you intend to freeze it my recommendation would be to use a disposable aluminium container.

Freezing a baked crumble:

• Allow the crumble to cool to room temperature and cover it with a layer of aluminium foil. Wrap the dish tightly with plastic wrap or transfer it to a freezer-safe bag.
• Freeze for up to 3 months.
• Allow to defrost overnight in the refrigerator then reheat in the oven at 175C or 350F for 20 minutes or until heated through.

Freezing an unbaked crumble:

• Assemble the fruit and crumble in a suitable dish.
• Wrap with aluminium foil and plastic as above and freeze for up to 3 months.
• Bake from frozen at the temperature given in the recipe, but add an extra 10 to 12 minutes to the baking time.

FAQ

Save for later

If you would like to make this easy apple and blackberry crumble why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Related recipes

Visit my cake, biscuit and dessert recipes page for more delicious bakes. Here are a few recipes using apples that you might enjoy:

📋The recipe

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