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Blackberry Apple Crumble

Blackberry apple crumble with a golden oat crumble topping and a bubbling purple-red fruit filling. Baked until the topping turns crisp and the juices thicken, then rested briefly for cleaner, scoopable servings.
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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 apples Large, 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.
  • double cream or ice cream For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
Make the fruit filling
  1. Toss apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon, then spread evenly in the prepared dish.
Make the crumble topping
  1. Combine all-purpose flour, rolled oats, brown sugar, cinnamon, and salt, then cut in the cold butter until the mixture looks clumpy with small uneven bits.
Assemble and bake
  1. Scatter the crumble topping over the fruit so it covers the surface.
  2. Bake at 375F for 35-40 minutes, until the topping is golden and the fruit is bubbling at the edges (visual cue: thickened juices bubbling around the perimeter).
Rest and serve
  1. Rest for 10 minutes to let the juices set slightly, then serve with double cream or vanilla ice cream.

Notes

For best results, use cold butter straight from the fridge and aim for a clumpy crumble texture rather than sandy crumbs. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven at 325F for 10-15 minutes. Freezing is not recommended for this crumble’s topping texture. For a lighter option, try using reduced-fat butter and serve with a lower-sugar ice cream instead.