This Apple and Blackberry Crumble with Oats is the perfect comfort food recipe for those colder days when you want something sweet warm and filling to enjoy.
The crumble topping makes this dish not only delicious but also easy enough for kids to help make!
Serve with cream, vanilla ice cream or custard for an extra treat.
How to make apple and blackberry crumble?
Follow along with our simple video for how to make this easy apple and blackberry crumble recipe.
Or continue reading for a more detailed explanation on making this fruit crumble.
What apples to use?
We have used Bramley apples which are a large cooking apple in the UK. You can use any variety of apples it doesn’t have to be a cooking apple.
Other British apples that work well are Granny Smith, Braeburn or Pink Ladies
Or if you are one of our American follower’s use Granny Smith or Honeycrisp apples.
Peel and chop the apples into even-sized pieces, we like to cut our apple quite fine to allow it to completely stew down into soft stewed apple.
If you prefer your apple to still have a bit of bite to them cut them into bigger chunks.
Apples brown when air gets to them, this is natural and will not affect the final dessert.
If it bothers you, you can soak them in water with a squeeze of lemon juice if you want to prevent this.
What sugar to use for crumble filling and topping?
For this apple and blackberry crumble recipe we have used natural unrefined demerara sugar we like the slight caramel flavour it adds to the filling and the crunch it adds to the crumble topping.
You can substitute with white granulated sugar, caster sugar or use light brown sugar if preferred.
The amount of sugar used can be adjusted to suit how sweet you like the filling or crumble topping. The amount of sugar used will differ depending on the sweetness of the apples you use.
Should apples be stewed before making crumble?
Apples will have plenty of time to stew in the oven, so no they do not need stewing first.
Apple and Blackberry dessert filling
I recommend making a quick sweet roux out of butter, flour, sugar and water which mixes into a smooth paste. Turn the heat off.
Pop the chopped apples into the pan with the sweet roux and stir until evenly coated.
This helps to make a thicker glossier filling for the apple and blackberry crumble.
Pour the apple mixture into an ovenproof dish. We have used a 9 x 9 inch (24 x 24 cm) square dish. If using a rectangular baking dish, use about 28cm.
You can use any size between 23 - 30 cm really, it will just change the thickness of the apple filling and crumble topping.
Next, add the blackberries - fresh is best, however, if it is not the right season you can use frozen berries!
How to make an oaty crumble topping?
To make a crumble topping is so easy, simply rub together butter and flour until the texture resembles breadcrumbs.
It helps to chop the butter into small pieces before rubbing it into the flour.
Next, add some extra crunch to the crumble mix with oats, sweetness from demerara sugar, flavour with ground almonds and vanilla extract.
Sprinkle the topping over the top to cover the blackberries and apples. Pat down with your hands.
How to cook fruit crumble?
Apple and blackberry crumble is baked in an oven allowing the apple and blackberry filling to stew and the oaty crumble topping to golden.
Oven Temperature and time?
Cook apple and blackberry crumble in the middle of a preheated oven 170 °C fan / 190°C / 375°F / gas mark 5. Ours took 45 mins in the oven. Depending on your oven, it will take between 40-55 minutes.
Once browned on top and you will notice the juices starting to bubble around the edges, it is cooked and ready to remove from the oven.
If you can wait, allow cooling slightly, this will make it easier to cut the apple and blackberry crumble with oats into nice neat slices of crumble.
Of course, you don't have to wait, who cares what it looks like its the taste that counts! Besides, it's called a crumble for a reason!
There is a big divide in our house with what is best to serve with apple and blackberry crumble!
Custard, vanilla ice cream or cream what is your favourite? Why not add some extra richness with a drizzle of our salted caramel sauce?
Whichever you prefer it is lovely with them all or you can simply serve the apple and blackberry crumble, as it is! It can also be served cold!
There is enough here for 9 servings.
Make ahead dessert
This comfort food dessert is perfect for making ahead. You have two options.
1. Make it up to step 8 - before oven baking. Keep in the fridge for up to 2 days before baking.
2. Make it all the way to step 10 - Oven bake. Then allow to cool and store in the fridge for up to 3 days. Reheat in oven at 170 °C fan / 190°C / 375°F / gas mark 5 for about 25 minutes, remove foil for the final 5 minutes.
Or reheat a portion size at a time in the microwave?
Can fruit crumble be frozen?
Alternatively, place in a freezer-safe container and freeze for up to 4 months. Defrost before reheating.
Any leftovers can be covered and stored in the fridge for up to 3 days.
To reheat you can use a microwave and reheat single portions at a time until steaming hot (about 2 minutes).
Or reheat in the oven, cover with foil and reheat at 170 °C fan / 190°C / 375°F / gas mark 5 for about 25 minutes, remove foil for the final 5 minutes.
📖 Step by Step Recipe
Apple and Blackberry Crumble
- 750 g Bramley Apples - Cooking Apples Eating apples can be used instead
- 60 grams Butter
- 3 tablespoon Plain Flour
- 50 g Demerara Sugar White or Light Brown Sugar can be used instead
- 120 ml Water
- 150 g Blackberries
- 180 g Plain Flour
- 135 g Butter
- 95 g Rolled Oats
- 45 g Ground Almond
- 75 g Demerara Sugar White or Light Brown Sugar can be used instead
- 1 teaspoon Vanilla Extract
To serve - Your choice of the following
- Vanilla Ice Cream
- Chop apples into even slices or chunks. Preheat the oven to 170 °C fan / 190°C / 375°F / gas mark 5.750 g Bramley Apples - Cooking Apples
- Melt butter in a large pan over a low heat, add flour stir into a roux.60 grams Butter, 3 tablespoon Plain Flour
- Add sugar, stir through, then add water to make a smoother paste. Turn off heat.50 g Demerara Sugar, 120 ml Water
- Add sliced apples into the sweet paste, stir through to coat apples.
- Place coated apples in a baking dish ours is 9 x 9 inches (23 x 23 cm). Pop the blackberries on top150 g Blackberries
- Rub flour and butter together until breadcrumb texture180 g Plain Flour, 135 g Butter
- Add and rub the remaining ingredients into the flour and butter95 g Rolled Oats, 45 g Ground Almond, 75 g Demerara Sugar, 1 teaspoon Vanilla Extract
- Sprinkle the oaty crumble mix on top. Press down slightly with your hands.
- Oven bake at 170 °C fan / 190°C /375°F for 40 - 50 minutes until the crumble topping is golden.
- Remove from the oven. For best results before slicing and serving, allow to cool for about 30 minutes.
- Serve with custard, vanilla ice cream or cream.Vanilla Ice Cream, Custard, Cream
We hope you enjoy this apple and blackberry crumble with oats as much as we do, please do leave us a comment below to let us know!