A classic Apple Blackberry Crumble recipe that takes just 10 minutes to prepare and will be on the table in 45 minutes.
Sweet baked apple with bursts of blackberries and a crunchy oat crumble on top. Serve warm with a scoop of vanilla ice-cream, a dollop of thick cream or a lashing of custard!
When it comes to comforting winter desserts, there's nothing quite like a big bowl of fruit crumble, a self-saucing chocolate pudding, sweet golden syrup dumplings or creamy lemon delicious!
Up the comfort factor by serving these desserts warm with ice-cream, cream or custard! The ultimate!
So cosy up on the couch, pop on a good movie and enjoy a bowl of deliciously warming crumble!
Why You're Going To Love This Recipe
There's so much to love about blackberry apple crisp!
- Perfect for beginners - this recipe is foolproof and so easy to prepare (a great recipe for the kids to make tool!)
- Budget-friendly - this recipe is made from basic pantry ingredients, apples and some frozen blackberries.
- Versatile - mix and match the blackberries with any of your favourite berries (fresh or frozen).
- Freezer-friendly - freeze any leftovers for a quick and easy reheat dessert.
- Thermomix or Conventional - this apple blackberry crumble recipe can be made conventionally (on the stove-top) or in a Thermomix. Both methods are included in the recipe card below.
What You Need
This classic winter dessert can be pulled together in no time - and the kitchen smells deliciously warm and spicy when baking!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Filling
- Apples – large and peeled. You can use any variety you like. Granny Smith apples will give a tart flavour which contrasts perfectly with the sweet crunchy topping. Pink Lady, Jazz apples or other red apple varieties are sweeter options but just as delicious.
- Water – for cooking the apples in.
- Caster sugar - also known as superfine sugar.
- Lemon juice - this helps to stop the apples from browning.
- Ground cinnamon and nutmeg - the classic apple crumble flavours!
- Frozen blackberries – or substitute with fresh blackberries.
For The Crumble
- Butter - you can use salted or unsalted butter for this recipe.
- Plain flour - also known as all purpose flour.
- Brown sugar - gives the crumble a rich caramel type sweetness, this is what crumble is all about!
- Rolled oats – you can substitute the rolled oats with quick oats if you prefer. You could use gluten-free oats if they are available, however rolled oats are labelled as 'wheat free' here in Australia. Australian Food Standards do not permit oats to be labelled as gluten-free.
Equipment Required
Making apple blackberry crumble is so simple (perfect for beginners) and requiresl basic baking equipment:
- Baking dish - approximately 18cm x 28cm;
- Saucepan and stove-top (or a Thermomix);
- Mixing bowl;
- Oven.
Of course, if you have a Thermomix (optional), you can use that too! Instructions are included in the recipe card below.
Step By Step Instructions
It takes just 10 minutes to prepare this yummy apple blackberry crisp!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Soften The Apples
Place the peeled and thinly sliced apples into a large saucepan.
Add the water, caster sugar, lemon juice, nutmeg and cinnamon.
Simmer for 5-10 minutes or until only just softened (not mushy!)
Drain off any excess liquid and then place the cooked apple slices into a baking dish.
Step 2 - Sprinkle Over The Blackberries
Sprinkle the blackberries (fresh or frozen) over the softened apples and set aside.
Step 3 - Make The Crumble
Place the oats, brown sugar, plain flour and butter into a large bowl.
Use your fingers to form the mixture into rough crumbs.
Step 4 - Bake
Sprinkle the oat crumble over the top of the apple and blackberries.
Bake in the oven until the crumble is crunchy and golden.
Serve warm with ice-cream, cream or custard!
Expert Tips
- Peel and thinly slice the apples before cooking.
- You can use either fresh or frozen blackberries in this recipe, frozen are often cheaper unless fresh berries are in season.
- You can substitute the blackberries for blueberries, raspberries or strawberries if you prefer.
- Butter notes – take your butter out of the fridge just a few minutes before you start making the crumble (right before you simmer your apples is perfect). You want the butter to still be hard, but not so hard that you can't squish it in your hands. I also recommend cutting the butter into blocks so that it's even easier to work with.
- Apple Blackberry Crumble is best served warm (add a dollop of cream, ice-cream or custard on top!)
- Storage - crumble can be kept in the fridge for up to 5 days after it’s baked. Wait until the crumble has cooled, then cover it tightly with plastic wrap or place in an airtight container.
- Freezing - you can freeze this recipe for up to 3 months in an airtight container. The crumble can be reheated directly from frozen, or you can defrost it in the fridge overnight and then reheat in the microwave or oven.
FAQs
All your Apple Blackberry Crumble questions answered!
Yes, there's no need to defrost the frozen blackberries before baking.
You can use either fresh or frozen blackberries in this recipe, however the advantage of using frozen berries is that they're available all year round, and therefore often much cheaper than buying fresh berries.
They sure are! Crumble is the commonly used name here in Australia, whereas crisp is more commonly used in the US.
Of course! I've included both Conventional and Thermomix methods in the recipe card below.
Crumble is best served warm with a fair drizzle of cream, a scoop of ice-cream or custard over the top. Such a warming winter dessert makes a great family favourite.
Related Recipes
There's no easier winter dessert than a classic crumble!
Here's a few more of my most popular crumble recipes:
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Apple Blackberry Crumble
Ingredients
- 5 apples large apples, peeled and thinly sliced
- 250 g (1 cup) water
- 115 g (½ cup) caster sugar
- 2 tbs lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 500 g blackberries frozen or fresh
Crumble
- 120 g (1 ⅓ cups) rolled oats
- 100 g (½ cup) brown sugar
- 50 g plain flour
- 115 g butter
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius fan-forced. Grease a large oven-proof baking dish (approx 18cm x 28cm) with butter and set aside.
- Place the peeled and thinly sliced apples into a medium saucepan with the water, caster sugar, lemon juice, cinnamon and nutmeg. Bring to a low simmer for 5-10 minutes or until just softened. Drain off the excess liquid.
- Spread the cooked apples into the baking dish. Sprinkle over the blackberries.
- To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use your fingers to squeeze and break up the lumps of butter until rough crumbs have formed and all of the oats and flour are completely combined with the butter.
- Sprinkle the crumble over the apple and berries and place into the preheated oven.
- Cook for 35 minutes or until the crumble is golden and crunchy.
Thermomix Method
- Preheat oven to 180 degrees celsius fan-forced. Grease a large oven-proof baking dish (approx 18cm x 28cm) with butter and set aside.
- Place peeled and thinly sliced apples into the TM bowl. Add water, sugar, cinnamon, nutmeg and lemon juice. Cook for 5 minutes, 90 degrees on Reverse, Speed 1.
- Drain the excess liquid from the apples and spread into the prepared baking dish. Sprinkle the blackberries over the top.
- Rinse and dry the TM bowl. Place the oats, flour, butter and sugar into the TM bowl. Press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter.
- Sprinkle the crumble over the apple and berries and place into the preheated oven.
- Cook for 35 minutes or until the crumble is golden and crunchy.
Notes
- Apples – large, peeled and thinly sliced. You can use any variety you like. Granny Smith apples will give a tart flavour which contrasts perfectly with the sweet crunchy topping. Pink Lady, Jazz apples or other red apples varieties are sweeter options but just as delicious.
- Blackberries – use frozen or fresh, frozen usually work out cheaper. You can also substitute the blackberries with other berries such as raspberries, blueberries or strawberries.
- Rolled oats – you can substitute the rolled oats with quick oats if you prefer. You could also use gluten-free oats if they are available where you live, however rolled oats are labelled as 'wheat free' here in Australia. Australian Food Standards do not permit oats to be labelled as gluten-free.
- Butter notes – take your butter out of the fridge just a few minutes before you start making the crumble (right before you simmer your apples is perfect). You want the butter to still be hard, but not so hard that you can't squish it in your hands. I also recommend cutting the butter into blocks so that it's even easier to work with.
- Clumps in the crumble – you can leave some clumps when mixing the crumble ingredients with your hands. This is the secret behind deliciously crunchy, crispy crumble!
- Apple Crisp or Apple Crumble? - here in Australia we refer to it as crumble but in the US it is referred to as crisp, yet it’s exactly the same thing.
- Serving suggestions - Crumble is delicious on it’s own… but even better when served with ice cream, custard or cream.
- Storage - your crumble will keep in the fridge up to 5 days after it’s baked. Wait until the crumble has cooled, then cover it with plastic wrap or lace in an airtight container.
- Freezing - you can freeze this recipe for up to 3 months in an airtight container. The crumble can be reheated directly from frozen, or you can defrost it in the fridge overnight and then reheat in the microwave or oven.
Kathryn says
I love this recipe. The crumble is perfect.
Lucy says
Thank you so much!