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Blackberry Apple Crumble

Blackberry apple crumble with a golden oat crumble topping and a bubbling fruit filling. Baked until the topping is crisp and the blackberries and apples soften into a thick, juicy layer.
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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: 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
  • double cream or vanilla ice cream for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and prep the baking dish
  1. Preheat oven to 375F and grease a 9x13 baking dish. Set the dish aside so it’s ready when the fruit is tossed.
Make the fruit filling
  1. Toss apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon. Spread the mixture in the prepared dish so the fruit reaches the corners evenly.
Assemble the crumble topping
  1. Combine flour, rolled oats, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until the mixture looks clumpy and slightly sandy, with visible butter pieces.
Bake
  1. Scatter the crumble topping evenly over the fruit. 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 before serving. Serve warm with double cream or vanilla ice cream, so the filling thickens slightly while you plate it.

Notes

For a thicker filling, let the crumble rest the full 10 minutes before scooping. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven or microwave until warmed through. Freezing is not recommended because the fruit can soften further after thawing. For a lighter option, use light butter and swap to low-fat vanilla ice cream if desired.