Name: Apple and Blackberry Crumble
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 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); 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; 226 g (1 cup) cold butter ( or vegan alternative, cubed); 10 Biscoff biscuits (or use 3 tbsp Demerara sugar)

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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!