Description
This Apple and Blackberry Crumble is a delightful dessert blending tart cooking apples and juicy blackberries with a crunchy, buttery crumble topping. Enhanced by warm cinnamon and a hint of lemon, this comforting dish is perfect served warm with ice cream, custard, or cream.
Ingredients
Scale
Fruit Filling
- 4 large cooking apples (preferably Bramley)
- 2 tbsp lemon juice
- 2 tbsp plain flour (all-purpose flour)
- 1 ½ tsp ground cinnamon
- 4 tbsp Demerara sugar
- 2 cups (300g) blackberries (wild or cultivated)
- 2 tbsp (30g) cold butter or vegan alternative, cubed
Crumble Topping
- 10 Biscoff biscuits (or 3 tbsp Demerara sugar as alternative)
- 1 ¼ cups (150g) self-rising flour (or all-purpose flour plus ½ tsp baking powder)
- 1 cup (100g) golden caster sugar (or light brown sugar)
- 1 tsp ground cinnamon
- ½ cup (115g) cold unsalted butter or vegan alternative, cubed
Instructions
- Preheat and prepare apples: Preheat your oven to 350°F (180°C). Peel, core, and slice the apples, then place them in a 10 ½ inch (26cm) pie dish. Toss the sliced apples with lemon juice, Demerara sugar, cinnamon, and plain flour to coat evenly.
- Add blackberries and start baking: Gently fold in the blackberries with the apple mixture. Dot the fruit mixture with the cold butter cubes. Cover the pie dish with foil or an oven-safe lid and bake for 20 minutes to soften the fruit.
- Prepare crumble topping: If using, crush the Biscoff biscuits in a food processor or place in a sealed bag and gently crush with a rolling pin. In a mixing bowl, combine the self-rising flour, golden caster sugar, and cinnamon. Rub in the cold butter with your fingers until a crumbly texture forms that holds together in small lumps. Adjust with extra butter or flour if necessary to get the right texture.
- Top and bake again: Remove the pie dish from the oven safely using oven mitts. Evenly spread the crumble mixture over the fruit, pinching some into small clumps for added texture. Sprinkle the crushed Biscoff biscuits on top for extra crunch and flavor.
- Final baking: Return the pie dish to the oven uncovered and bake for another 30 minutes or until the topping turns golden and the filling bubbles at the edges. Remove from the oven and allow to cool slightly so the filling can set.
- Serve: Spoon the crumble into serving bowls and enjoy warm, ideally accompanied by ice cream, custard, or cream for a luscious finish.
Notes
- Bramley apples are preferred for their tartness and texture, but other cooking apples can be used.
- If you want a vegan version, substitute butter with a plant-based alternative.
- The crumble topping can be adjusted by adding more or less sugar to suit your sweetness preference.
- Using Biscoff biscuits adds a unique spiced caramel flavor and crispy texture, but you can skip or substitute with extra sugar.
- Make sure the crumble topping is crumbly yet holds small clumps before baking to ensure a perfect texture.
- This crumble is best served warm and fresh but can be reheated gently before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: apple crumble, blackberry crumble, fruit dessert, British dessert, baked crumble, autumn dessert, easy crumble recipe
