Apple and Blackberry Crumble

4.25 from 8 votes

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: British

Keyword: Apple and Blackberry Crumble

Servings:

Calories: 564kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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
2 cups (300g) blackberries wild or cultivated
2 tbsp (30g) cold butter or vegan alternative, cubed

For the crumble topping

10 Biscoff biscuits or use 3 tbsp Demerara sugar
1 ¼ cups (150g) self-rising flour or all-purpose flour with ½ tsp baking powder
1 cup (100g) golden caster sugar or light brown sugar
1 tsp ground cinnamon
½ cup (115g) cold unsalted butter or vegan alternative, cubed

Instructions

Preheat the oven to 350°F (180°C) Peel, core and slice the apples and place in a 10 ½ inch (26cm) pie dish. Toss with the lemon, sugar, cinnamon and flour.
4 large cooking apples, 2 tbsp lemon juice, 2 tbsp flour, 1 ½ tsp ground cinnamon, 4 tbsp Demerara sugar
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.
2 cups (300g) blackberries, 2 tbsp (30g) cold butter
Prepare the crumble topping. Crush the Biscoff cookies, if using, in a food processor or place in a bag and gently crush with a rolling pin.
10 Biscoff biscuits
Combine the flour, sugar and cinnamon in a bowl then rub in the butter until you have a crumbly texture that holds together in small lumps. If the texture feels too dry you can add a bit more butter. If it feels too greasy, add a little more flour.
1 ¼ cups (150g) self-rising flour, 1 cup (100g) golden caster sugar, 1 tsp ground cinnamon, ½ cup (115g) cold unsalted butter
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.

Nutrition