Apple and Blackberry Crumble Recipe
This apple blackberry crumble is so crisp! Bake the apples and blackberries with sugar and butter, stir in vanilla and orange zest, tray-bake the oat crumble separately, then assemble and finish until golden and bubbling.
Equipment
- 1 ceramic baking dish pie dish, to bake the fruit
- 1 Sheet pan to bake the crumble topping
- 1 Chopping board for preparing the fruit
- 1 pairing knife
- 1 medium bowl to mix the crumble topping in
- 1 scale
Ingredients
For the fruit base:
- 6 medium apples peeled and cubed (approximately 700 g)
- 300 g blackberries
- 60 g granulated or demerara sugar
- 50 g butter plus more to butter the dish
- 1 tsp vanilla extract or ½ tsp vanilla bean paste (stirred in after the first bake)
- 2 tsp fine orange zest (stirred in after the first bake)
For the crumble topping:
- 100 g plain flour all purpose
- 60 g butter fridge cold, cubed
- 50 g oats rolled oats
- 60 g demerara sugar
- 3 g salt 1/4 tsp
Instructions
Bake the fruit
- Preheat your oven to 190°C fan (375°F). Butter a baking dish.
- Peel and cube the apples. Add apples and blackberries, sprinkle over 60 g sugar, and dot with 50 g butter. Bake 25 minutes, stirring once so the fruit glazes and the juices start to thicken.
- Stir in vanilla and orange zest. Set the baking dish aside while you are making the crumble topping.
Make the crisp (crumble topping)
- Preheat the oven at 190°C or 375 ℉.
- In a medium bowl, make the crumble by mixing flour and cold, cubed butter together with a butter knife to avoid the butter getting too soft.
- Finish the crumble by rubbing it with the tips of your fingers briefly until they resemble breadcrumbs. Add the sugar, salt and oats and mix.
- Tip the crumble on a parchment paper on a baking tray and turn the temperature down at 175°C or 350 ℉ fan. Bake for 10-15 minutes, careful not to burn it.
- Take the crumble out of the oven and set aside for 5 minutes or so until is cooled down.
- Once it's cool to the touch, you can crumble it further as it will have set in a crunchy biscuit like sheet.
Assemble the crumble
- Add the crumble topping to the baked fruit, covering evenly.
- Bake in the preheated oven at 190°C fan or 375 ℉ for another 5-10 minutes, or until the crumble is golden brown and the fruit is bubbling.
- Serve warm with custard, ice cream or a dollop of Greek yogurt.
Notes
You don't have to be very precise with the fruit. More fruit is fine, as long as it covers the bottom of your dish.
I used quite a large baking dish (30 cm x 25 cm or 12 inch x 9.5 inch), but an 8x8" will work well too.
If you like more juices, finish the fruit baking 5 minutes earlier or add the juice of one orange.
Frozen berries are fine, just add ~5 minutes to the fruit bake. If your apples are very tart, add 10–15 g extra sugar.
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