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Blackberry Apple Crumble

Blackberry apple crumble with a golden, clumpy oat topping and a thick, bubbling purple filling. Baking at 375°F gives tender fruit under a crisp crumble layer—finish with double cream or ice cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 large apples Peeled and sliced.
  • 2 cup blackberries Fresh or frozen.
  • 0.5 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp cinnamon
Crumble topping
  • 1.5 cup all-purpose flour
  • 1 cup rolled oats
  • 0.75 cup brown sugar Packed.
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter Cold, cubed.
  • 1 double cream or vanilla ice cream For serving.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and prepare the dish
  1. Preheat the oven to 375°F, then grease a 9x13 baking dish. You want the oven fully hot before the fruit goes in.
Make the fruit filling
  1. Toss apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then spread them evenly in the greased dish. Mix thoroughly so the cornstarch coats the fruit.
Make the crumble topping
  1. Combine flour, rolled oats, brown sugar, cinnamon, and salt in a bowl, then cut in the cold cubed butter until clumpy. Stop when you see sandy crumbs with bigger butter-and-crumb clusters.
Bake
  1. Scatter the crumble topping evenly over the fruit. Make sure the fruit is covered so the topping crisps as it bakes.
  2. Bake for 35–40 minutes at 375°F until the topping is golden and the fruit is bubbling at the edges. The bubbling indicates the filling has thickened.
Rest and serve
  1. Rest the crumble for 10 minutes before serving. This short rest helps the filling set slightly for cleaner scoops.
  2. Serve warm with double cream or vanilla ice cream. Add cream drizzle right before serving for the best contrast with the crisp topping.

Notes

Pro tip: for the thickest filling, spread the fruit in an even layer so cornstarch cooks through consistently. Store covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through (about 15 minutes). Freezing is not recommended because the crumble texture can soften after thawing. If you want a lighter option, swap butter for a plant-based cold butter stick in the crumble and serve with lactose-free cream or vanilla ice cream.