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Apple and Blackberry Crumble

August 25, 2021 by Lucy Parissi 3 Comments

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Apple and Blackberry Crumble is the ultimate Autumn dessert! Seasonal apples and blackberries topped with a crunchy and buttery crumble topping. Delicious served warm with ice cream, custard or pouring cream. 

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Serving of vegan blackberry apple crumble with ice cream

I think of Apple and Blackberry Crumble as the quintessential British dessert. While I love crumbles of all types, there’s something truly magical about the combination of apples and blackberries. 

The sweetness of the apples balances out the slight tartness of the juicy blackberries with the crumble topping tying it all together in one irresistible combo. 

What’s more, to turn this into a vegan apple and blackberry crumble – all you have to do is use a dairy-free butter (such as Flora Plant B+tter Salted Vegan Alternative to Butter) and serve with oat or soya cream.

If you are in North America and used to cobblers and crisps I hope you will give this British crumble recipe a go! 

Here’s what you will need

  • Apples – cooking apples such as Bramley are best. But if you are lucky enough to have an apple tree in your yard, feel free to use whatever apples you have on hand. If you use smaller apples then use 5-6.
  • Blackberries – I used foraged blackberries in this crumble but you can easily find blackberries in supermarkets and grocery stores these days. The wild blackberries are generally more tart than store-bought so you might need to adjust the amount of sugar.
  • Lemon juice, cinnamon, Demerara sugar, a little flour and butter (or vegan alternative) round off our blackberry apple crumble filling.
  • The crumble topping needs only three ingredients – flour, sugar and butter. I also added Biscoff biscuit crumbs and I must say they add such a delicious caramelly touch! Use a vegan butter if preferred. 

TOP TIP: if you go blackberry picking make sure to avoid brambles growing by the road or too low to the ground. Rinse well before using and throw out any spoiled berries.

Overhead shot of apple and blackberry crumble with portion taken out, topped with ice cream

HOW TO MAKE APPLE AND BLACKBERRY CRUMBLE

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Use a vegetable peeler to peel the apples, then core and slice them. Place in a large pie plate or oven safe ceramic dish (I used this Pyrex glass dish). Toss with the lemon, sugar, cinnamon and flour.

adding Demerara sugar to sliced apples in a pie dish

Add the blackberries and use a spoon to gently combine them. Dot with the butter, cover the pie dish with foil or a large oven-safe pot lid and bake for 20 minutes.

pie dish with apples and blackberries tossed with sugar, flour, cinnamon and cubed butter

Meanwhile, prepare the crumble topping. Crush the Biscoff cookies in a mini chopper or place in a bag and gently crush with a rolling pin. Combine the flour, sugar and cinnamon in a bowl and rub in the flour with your fingertips until you have a crumbly texture that holds together in small lumps when pinched. 

rubbing butter into flour and sugar to make crumble topping

Take the pie dish out of the oven using mitts. Top with the crumble, pinching some of it into small clumps and sprinkle with the Biscoff biscuit crumbs.

adding crumble topping over apples and blackberries in a glass pie dish

Bake for 30 minutes, or until the topping is golden and the crumble filling is bubbling through at the edges. Cool slightly before serving to allow for the filling to firm up and avoid burning your mouth! Spoon into bowls and serve with ice cream, custard or cream and prepare to fall in love at first spoonful!

Bowl of apple and blackberry crumble served with ice cream, overhead view

Apple and Blackberry Crumble Tips and FAQs

  • If you are using foraged blackberries you have picked yourself make sure to give them a thorough clean. Put them in a bowl and cover with cold water, drain and repeat until the water is clear. The wild blackberries also give this pudding its Bramble Apple Crumble name.
  • Turn this into an apple blackberry crisp if you prefer by my oat crumble topping instead of the topping in this recipe.
  • Replace the Biscoff crumbs with Demerara sugar or experiment with using other types of cookies – I think custard creams would be an interesting variation!
  • I used self raising flour in the crumble to give it a little lift. You can use plain / all purpose flour if you prefer with a pinch of baking powder.
  • Cover the crumble and keep in the fridge for up to three days, reheating in the microwave before serving. 

You will also like…

  • Easy Homemade Blackberry Jam
  • Rhubarb Crumble with Oat Crumble Topping
  • Dorset Apple Cake
  • Eve’s Pudding – Classic Apple Sponge Cake
  • Quick and Easy Apple Cinnamon Bread
  • Easy Apple Scones 

HAVE YOU MADE MY APPLE AND BLACKBERRY CRUMBLE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Apple and Blackberry crumble topped with ice cream in a glass pie dish

Apple and Blackberry Crumble

Lucy Parissi | Supergolden Bakes
Apple and Blackberry Crumble is the ultimate Autumn dessert! Seasonal apples and blackberries topped with a crunchy and buttery crumble topping. Delicious served warm with ice cream, custard, pouring cream or vegan alternatives.
4.8 from 5 votes
Print Rate
Course: Dessert
Cuisine: British
Keyword: Apple and Blackberry Crumble, Vegan Apple and Blackberry Crumble
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 564kcal

Ingredients

For the filling

  • 4 large cooking apples Bramley apples preferably
  • 2 tbsp lemon juice
  • 2 tbsp flour , plain / all purpose
  • 1 ½ tsp ground cinnamon
  • 4 tbsp Demerara sugar
  • 300 g (2 cups) blackberries wild or cultivated
  • 2 tbsp (30g) cold butter or vegan alternative, cubed

For the crumble topping

  • 260 g (2 cups) self raising flour or plain with pinch baking powder
  • 125 g (1 ¼ cups) golden caster sugar or white granulated
  • 1 tsp ground cinnamon
  • 113 g (½ cup) cold butter or vegan alternative, cubed
  • 10 Biscoff biscuits or use 3 tbsp Demerara sugar

Instructions

  • Preheat the oven to 180C/350F. Peel, core and slice the apples and place in a large pie plate (I used this Pyrex glass dish). Toss with the lemon, sugar, cinnamon and flour.
    Filling for apple crumble in glass pie dish
  • Add the blackberries and use a spoon to combine them gently. Dot with the butter, cover the pie dish with foil or a large oven-safe pot lid and bake for 20 minutes.
  • Prepare the crumble topping. Crush the Biscoff cookies in a mini chopper or place in a bag and gently crush with a rolling pin.
    Processing cookies into crumbs in a mini chopper
  • Combine the flour, sugar and cinnamon in a bowl then rub in the flour until you have a crumbly texture that holds together in small lumps.
  • Take the pie dish out of the oven using mitts. Top with the crumble, pinching some of it into small clumps and sprinkle with the Biscoff biscuit crumbs.
  • Bake for 30 minutes, or until the topping is golden and the crumble filling is bubbling through at the edges. Cool slightly before serving to allow for the filling to firm up.
  • Spoon into bowls and serve warm with ice cream, custard or cream.

Video

Notes

  • If you are using foraged blackberries you have picked yourself make sure to give them a thorough clean. Put them in a bowl and cover with cold water, drain and repeat until the water is clear. The wild blackberries also give this pudding its Bramble Crumble name.
  • If you prefer you can use my oat crumble topping instead of the topping in this recipe.
  • Replace the Biscoff crumbs with Demerara sugar or experiment with using other types of cookies – I think custard creams would be an interesting variation!
  • I used self raising flour in the crumble to give it a little lift. You can use plain / all purpose flour if you prefer with a pinch of baking powder.
  • Cover the crumble and keep in the fridge for up to three days, reheating in the microwave before serving. 

Nutritional Info

Calories: 564kcal | Carbohydrates: 71g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 295mg | Potassium: 217mg | Fiber: 5g | Sugar: 35g | Vitamin A: 936IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Comments

  1. Naomi says

    October 06, 2021 at 1:08 pm

    5 stars
    It tasted absolutely amazing! My new fave! (for as long as we have blackberries) I’m making it again tonight so just back to refresh my memory and seen you changed the butter quantity, perfect x

    Reply
  2. Naomi says

    September 26, 2021 at 7:03 pm

    4 stars
    I think you need to check the topping calculations, there was wayyyy too much butter, when combining with the flour and sugar, it was a pure butter mess, I had to add a ton more flour to form a crumble texture, it’s in the oven now, smells good so feeling positive!

    Reply
    • Lucy Parissi says

      September 27, 2021 at 7:35 am

      Hi Naomi, you are totally right I am not sure how that error got through! I hope it tasted good and have corrected x

      Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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