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Blackberry Apple Crumble

Blackberry apple crumble with a golden oat-and-butter topping and a bubbling purple-red fruit filling. Baked in a 9x13 dish for a crisp crumble edge and tender apple bites.
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Prep Time 15 minutes
Cook Time 40 minutes
rest 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British-American
Calories: 370
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
  • 1 double cream or ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375F and grease a 9x13 baking dish. Use a dish that fits the full fruit layer so it bakes evenly.
  2. Toss the apple slices and blackberries with granulated sugar, cornstarch, lemon juice, and cinnamon. Spread the fruit mixture in the dish in an even layer.
  3. Combine flour, rolled oats, brown sugar, cinnamon, and salt in a bowl. Cut in the cold cubed butter until the mixture looks clumpy.
  4. Scatter the crumble topping over the fruit. Make sure the topping covers the surface for a crisp, golden top.
Bake and serve
  1. Bake at 375F for 35-40 minutes until the topping is golden and the fruit is bubbling at the edges. Rotate the dish once if your oven browns unevenly.
  2. Rest the crumble for 10 minutes before serving. Serve warm with double cream or vanilla ice cream for a creamy contrast.

Notes

For the thickest filling, use cold butter straight from the fridge so the crumble stays clumpy and browns nicely. Store leftovers covered in the refrigerator for up to 3 days and reheat at 350F until warmed through. Freeze unserved portions up to 2 months; thaw overnight in the fridge before reheating. If you want a lighter dessert, swap some of the butter for an equal amount of plant-based butter, keeping the rest of the method the same.