Apple and blackberry crumble
Enjoy the cosy taste of autumn with our apple and blackberry crumble. Juicy apples and tart blackberries come together under a golden, buttery topping. This crumble, with its crisp texture and sweet flavours of brown sugar and vanilla, is ideal for a cosy evening. Serve it warm with creamy vanilla skyr for a dessert that adds warmth and joy to every meal.
Ingredients
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230 g
Diced apples
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250 g
Blackberries
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Crumble
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100 g
Diced butter
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35 g
Wheat flour
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65 g
Oatmeal
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75 g
Sugar
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25 g
Brown sugar
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1 tsp
Vanilla extract
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Salt, pinch
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To serve
Three easy tips for a crispier apple and blackberry crumble
Want a crumble topping that’s extra golden and crisp? Here are three simple tips to help you get that perfect texture every time: Use cold butter: make sure your butter is straight from the fridge when mixing it into the flour. Cold butter keeps the crumble chunky and prevents it from melting too quickly in the oven, giving you a crunchier topping. Don’t overmix the dough: when combining the dry ingredients with the butter, stop once you have a coarse, crumbly texture. Overworking it can lead to a denser, less crispy finish. Bake until deeply golden: Let the crumble bake until the top is a rich golden brown, this not only enhances the crunch but also deepens the flavour. If needed, add a few extra minutes at the end to crisp it up just right.
Tightly pack the fruit in the baking dish for the best texture
To get the perfect texture in your apple and blackberry crumble, pack the diced apples and blackberries tightly in the baking dish. This helps them cook evenly and stops too much liquid from forming, which makes a nice syrupy layer under the crumble. Press the fruit down gently with clean hands or a spatula to remove any air pockets. This creates a stable base for your topping and ensures each bite is perfectly balanced, with the fruit softening evenly and the crumble staying crisp.
Let your apple and blackberry crumble rest before serving
As tempting as it is to dig in straight from the oven, letting your crumble rest for 10-15 minutes after baking makes a big difference. This short pause allows the fruit filling to thicken slightly, making it easier to serve without the juices running everywhere. It also helps the crumble topping stay crisp as it cools slightly, while keeping all the warmth and comfort you want from this cosy dessert. A little patience pays off with better texture and flavour in every bite.
Questions about this apple and blackberry crumble
From choosing the right apples to getting that perfect texture, a few simple tips can make all the difference. Here are some quick answers to help you get the best results, crispy topping, juicy filling, and just the right balance of flavour every time.
Do I need to peel the apples?
Peeling the apples is optional, it depends on the texture you prefer. Peeled apples give the crumble a softer, smoother filling, while leaving the skins on adds a bit of bite and helps the apple pieces hold their shape. If you're using thin-skinned apples, you can easily skip the peeling step to save time and add a touch of rustic texture. Either way works deliciously!
Why is my apple and blackberry crumble soggy?
A soggy crumble usually means there’s too much liquid in the filling or the topping didn’t crisp up enough. Juicy fruits like blackberries can release a lot of moisture as they bake. To help prevent this, you can toss the fruit with a little flour or cornstarch before adding the topping, it helps thicken the juices as the crumble cooks. Also, make sure to bake until the top is deeply golden and crisp, and let it rest after baking so the filling has time to set. These small adjustments can make all the difference in getting that perfect balance of juicy fruit and crisp topping.
What are the best apples for baking in a crumble?
The best apples are ones that hold their shape and offer a balance of sweetness and tartness. Varieties like Granny Smith, Braeburn, or Jonagold work especially well, they soften nicely without turning mushy and pair beautifully with the tangy blackberries. For a naturally sweeter crumble, you can also mix in apples like Golden Delicious or Pink Lady. Using a combination of apples can add even more depth and texture to your crumble filling.
Nutritional values
Nutritional value, per
1674 Kcal
| Fibre | 20 gram fibers |
| Protein | 12.5 gram |
| Fat | 87.3 gram |
| Carbohydrates | 209.4 gram |
Other recipes
No blackberries? Try these tasty swaps in your apple and blackberry crumble
If you're out of blackberries, don't worry, there are plenty of delicious alternatives that work just as well. Raspberries add a bright, tangy twist, while blueberries bring a slightly sweeter, more mellow flavour. You can also use a mix of seasonal berries for a colourful, juicy filling that pairs beautifully with the apples and buttery crumble topping.
Just keep the fruit quantities about the same, and you’ll have a delicious variation that’s just as comforting and flavourful.
Can I substitute other flours or oats in the topping?
Yes, you can easily switch up the flour or oats in your crumble topping to suit what you have on hand or to try something new. Whole wheat flour adds a slightly nuttier flavour, while gluten-free flour blends can also work well if needed, just make sure they’re suitable for baking.
For the oats, you can use quick oats for a finer texture or extra-thick rolled oats for more crunch. Each swap may slightly change the texture, but your crumble will still turn out golden, crispy, and delicious.
Can you freeze apple and blackberry crumble?
Yes, this recipe freezes well, either before or after baking. To freeze it unbaked, assemble the crumble in a freezer-safe dish, cover it tightly with foil or a lid, and freeze for up to three months. When ready to bake, cook it straight from frozen, just add an extra 10-15 minutes to the baking time.
If you’ve already baked it, let it cool completely before freezing. Store in an airtight container or wrap well, and reheat in the oven until warm and crisp. Freezing may slightly soften the topping, but the flavour and comfort of this classic dessert will still shine through.
Skyr: the creamy twist in this apple and blackberry crumble
Instead of the usual custard or cream, this crumble is served with a generous spoonful of vanilla skyr, a creamy, tangy addition that pairs beautifully with the warm fruit and crisp topping. Skyr’s thick texture and subtle sweetness balance the tart blackberries and rich crumble, adding a refreshing contrast to each bite. It’s a simple twist that makes this classic dessert feel fresher and just a little bit different.
Craving more? Try these irresistible crumble recipes next
If you loved the cosy flavours of apple and blackberry crumble, there’s more to explore! Try one of these delicious variations:
- Gluten-free apple crumble: this version keeps all the comforting flavour of a traditional apple crumble but swaps in gluten-free ingredients for the topping. Served with creamy vanilla skyr, it’s light, golden, and great for everyone around the table.
- Plum crumble: a beautifully simple dessert that highlights the sweet-tart flavour of ripe plums. The soft fruit filling is topped with a rich, buttery crumble that turns golden and crisp in the oven, delicious on its own or with a spoonful of skyr.
- Blackberry crumble: packed with juicy blackberries and baked until bubbling, this crumble is finished with a crunchy topping and served with a cool, creamy layer of skyr. It’s a lovely mix of textures and flavours that’s both fresh and indulgent.
Each one offers something a little different, but all are easy to make, warm, comforting, and hard to resist.
Boost the flavour of your crumble with warm, aromatic spices
To boost the taste of your apple and blackberry crumble, try adding spices. Ground cinnamon in the fruit or topping gives a warm, sweet scent. A bit of nutmeg or ginger brings depth and a subtle spiciness.
For something different, try Chinese Five Spice or allspice for added complexity. Mix these spices into the fruit or the topping. Adding a splash of citrus, like lemon juice or orange zest, can also improve the taste by balancing the sweetness with a hint of acidity.
