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Apple and Blackberry Crumble Recipe

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★★★★

3.9 from 83 reviews

This classic Apple and Blackberry Crumble combines tart Bramley apples and juicy blackberries with a fragrant cinnamon-spiced filling, topped with a golden, buttery crumble layered with crunchy Biscoff biscuit crumbs. Baked to perfection, it offers a warm, comforting dessert that’s perfect for cozy gatherings or a sweet family treat.

Ingredients

Scale

Fruit Filling

  • 4 large cooking apples (Bramley apples preferably), peeled, cored, and sliced
  • 2 tbsp lemon juice
  • 2 tbsp plain/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 substitute with 3 tbsp Demerara sugar)
  • 1 ¼ cups (150g) self-rising flour (or all-purpose flour with 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

  1. Prepare the Oven and Fruit: Preheat your oven to 350°F (180°C). Peel, core, and slice the apples, then place them in a 26cm (10 ½ inch) pie dish. Toss the apple slices gently with lemon juice, Demerara sugar, cinnamon, and plain flour to coat them evenly.
  2. Add Blackberries and Initial Bake: Add the blackberries to the apple mixture and combine gently with a spoon. Dot the fruit mixture with cubed cold butter. Cover the pie dish tightly with foil or an oven-safe lid and bake in the preheated oven for 20 minutes to soften the fruit filling.
  3. Prepare the Crumble Topping: While the fruit bakes, crush the Biscoff biscuits into fine crumbs using a food processor or place them in a sealed bag and crush gently with a rolling pin. In a mixing bowl, combine the self-rising flour, golden caster sugar, and ground cinnamon.
  4. Create the Crumble Texture: Rub the cold butter into the flour mixture using your fingertips until the mixture resembles coarse crumbs that hold together in small clumps. Adjust texture by adding a little more butter if too dry or additional flour if too greasy.
  5. Assemble Crumble: Remove the pie dish from the oven with oven mitts. Evenly spread the crumble topping over the baked fruit, pinching parts of it into small clumps for texture. Sprinkle the crushed Biscoff biscuit crumbs over the top to add a crunchy contrast.
  6. Final Baking: Return the dish to the oven and bake uncovered for 30 minutes or until the crumble topping is golden brown and the filling is bubbling at the edges. Remove from oven and allow to cool slightly so the filling firms up for easier serving.
  7. Serve: Spoon the warm crumble into individual bowls and serve with your choice of ice cream, custard, or cream for an indulgent finish.

Notes

  • Use Bramley apples for the best balance of tartness and texture, but other cooking apples can also work.
  • For a vegan version, substitute butter with a plant-based alternative.
  • Biscoff biscuits add a unique caramel spice flavor, but you may omit or replace them with extra sugar or crushed digestive biscuits if preferred.
  • Self-rising flour can be substituted with all-purpose flour combined with ½ tsp baking powder.
  • Allow the crumble to cool slightly before serving to help the filling set and prevent burns.

Keywords: apple crumble, blackberry crumble, fruit crumble, baked dessert, British dessert, cinnamon crumble, autumn dessert

Find it online: https://foodiecara.com/apple-and-blackberry-crumble-recipe/