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Blackberry Apple Crumble

Blackberry apple crumble with a golden oat crumble topping over a bubbling purple-red fruit filling. Baked until the topping turns crisp and the apples soften, then rested for clean, scoopable servings.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British-American
Calories: 420
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 ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375F and grease a 9x13 baking dish. Set it up so the fruit can go in right after mixing.
  2. Toss apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then spread the mixture in the dish. Make sure every piece is coated.
Make crumble and bake
  1. Combine flour, rolled oats, brown sugar, cinnamon, and salt, then cut in the cold cubed butter until clumpy. Stop when you see pea-size and sandy bits.
  2. Scatter the crumble topping over the fruit, covering it evenly. 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 to let the filling thicken slightly. It will be easier to scoop and serve.
  2. Serve warm with double cream or vanilla ice cream. Add it right before eating for the best contrast.

Notes

For a thicker filling, keep the butter cold and stop mixing the crumble as soon as it turns clumpy. Store leftovers covered in the refrigerator for up to 3 days; reheat portions in the oven at 325F until warmed through. Freezing is yes—freeze cooled portions for up to 2 months and reheat from thawed or gently from frozen. For a dairy-light option, use oat milk ice cream in place of double cream/ice cream.