Blackberry & apple crumble
- Lucy Lord
- 2 days ago
- 2 min read
Juicy blackberries and crisp apples baked until soft and sweet under a buttery oat topping that turns golden and crisp in the oven. Bright and fresh with a touch of lemon zest, this is a lighter, summery twist on the classic crumble, best served warm with ice-cream or custard.
Time to prep: 20 minutes
Time to bake: 45 minutes
Serves: 6
Ingredients
700g apples (I love bramley or granny smith for this)
300g blackberries, fresh or frozen*
60g caster sugar
1 tsp vanilla extract
Zest of 1 lemon
Juice of 1/2 lemon
Crumble topping
130g plain flour
130g rolled oats
150g light brown sugar
120g butter
1/2 tsp salt
Method
Preheat a fan oven 160ºC fan and lightly grease a medium sized ovenproof dish* with butter.
Melt the butter in a saucepan over a low heat, or in the microwave in short bursts.
In a mixing bowl, combine the flour, oats and sugar. Pour in the melted butter and stir until the mixture comes together in a coarse, rubble-like texture Set to one side.
Peel, core and dice the apples into bite-sized chunks. Place them in a bowl with the blackberries, caster sugar, vanilla, lemon zest and juice, and toss gently to coat. Spread the fruit mixture evenly in the base of the prepared dish.
Spoon the crumble topping over the fruit and bake for 45 minutes until the top is golden and crisp and the fruit is bubbling underneath.
Leave to stand for 5–10 minutes before serving warm with custard, cream or ice cream.
Nutritional Information
(per serve)
520 calories
6g protein, 79g carbs, 18g fat
Good to know:
Bramley or granny smiths are ideal for their tartness, but any apples work.
Use fresh or frozen blackberries. If frozen, rinse briefly under cold water to remove any frost and drain well in a colander to avoid excess liquid in the crumble.
You can bake this in any medium-sized ovenproof, casserole or pie dish. For smaller dishes or individual ramekins, reduce the baking time to 25–30 minutes until golden and bubbling.
Leftovers keep in the fridge for up to 3 days or frozen for up to 3 months.
To make this ahead, assemble the crumble fully and freeze unbaked for up to 2 months, then bake from frozen at 160ºC fan for 50 minutes.
This recipe is easy to halve for 2–3 servings or double for a crowd — just adjust the dish size and baking time.
Recipe is easy to half or double etc.
To make gluten free, use a GF plain flour and certified GF oats.
To make dairy free or vegan, swap the butter for a plant-based block butter or coconut oil.