British · Dessert · Easy
Apple and Blackberry Crumble
0.0 (0 ratings)- Total
- 40 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 400
Tart blackberries stain tender apples purple beneath a loose, buttery crumble. Baking the topping separately keeps every spoonful crisp.
The topping gets its own tray in Apple and Blackberry Crumble, giving the butter and flour room to toast before they meet the fruit. Meanwhile, apple pieces soften in a skillet and the berries release just enough juice to make a bright compote.
Use firm apples that keep some shape, such as Braeburn or Honeycrisp. Fold the berries in near the end so they soften into the juices without disappearing entirely.
Method
Heat the oven to 375°F (190°C). Rub the cold topping butter into the flour and sugar with your fingertips until coarse crumbs form, leaving a few pea-sized lumps.
Spread the crumbs on a parchment-lined sheet pan and bake for , stirring once, until sandy gold and crisp at the edges.
Meanwhile, melt the fruit butter with the brown sugar in a skillet over medium heat for until bubbling. Stir in the apples and cook for until just tender, turning them gently.
Add the blackberries and cinnamon and cook for until the berries release their juices but still hold some shape. Spoon the fruit into a shallow 1-quart baking dish.
Scatter the baked crumbs over the fruit and return to the oven for until the juices bubble at the edges. Spoon into bowls while warm.
Forkue tips
- Keep the crumble loose on its tray; pressing it down makes a solid layer that has to be broken up.
- Frozen blackberries can go straight into the skillet. Let their excess juice reduce before transferring the fruit to the baking dish.
Storing and reheating
Refrigerate covered for up to 3 days. Reheat uncovered at 350°F until hot so the topping dries and crisps. For advance preparation, store the baked crumbs separately from the fruit.
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Kitchen gear
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Apple and Blackberry Crumble: FAQ
Can I bake the raw topping directly on the fruit?
Yes, but it takes longer and the underside will absorb more juice. Baking it separately gives a crisper contrast with the soft berries.
Which apples hold their shape?
Braeburn, Honeycrisp and Granny Smith all work. Very soft eating apples can collapse before the berries finish cooking.
How do I store and reheat Apple and Blackberry Crumble?
Refrigerate covered for up to 3 days. Reheat uncovered at 350°F until hot so the topping dries and crisps. For advance preparation, store the baked crumbs separately from the fruit.
How long does Apple and Blackberry Crumble take?
About 40 min in total: 15 min prep and 25 min cooking.
What do I need to make Apple and Blackberry Crumble?
The key ingredients are all-purpose flour, butter, apples, butter, blackberries and ground cinnamon, plus pantry basics.
Any tips for Apple and Blackberry Crumble?
Keep the crumble loose on its tray; pressing it down makes a solid layer that has to be broken up.
