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.
Keyword: Apple and Blackberry Crumble, Vegan Apple and Blackberry Crumble
2tbsp(30g) cold butter or vegan alternative, cubed
For the crumble topping
260g(2 cups) self raising flouror plain with pinch baking powder
125g(1 ¼ cups) golden caster sugaror white granulated
113g(½ cup) cold butter or vegan alternative, cubed
10Biscoff biscuits or use 3 tbsp Demerara sugar
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.
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.
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.
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.