Apple and blackberry crumble

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Serves: 4

By Cazmo

(4 Votes) 9


  • 50g brown sugar

  • 200g blackberry

  • 2 bramley apple peeled, cored and chopped into small chunks

  • 100g plain flour (or 50g plain and 50g wholemeal if you prefer)

  • 40g butter cold, unsalted; chopped into cubes


  1. Preheat oven to 180C/Gas Mark 4 then peel and chop your apples.
  2. Put into an oven-proof dish with the blackberries, 10g of the sugar and a splash of water.
  3. Mix to coat the fruit, and bake in oven for 15 mins to soften the fruit.
  4. Meanwhile, put the flour and butter in a bowl and rub together with your fingertips until it has the consistency of breadcrumbs.
  5. Add the remaining sugar and stir through.
  6. Take dish out of oven, cover fruit with the crumble mixture and bake for 30 mins until golden and crunchy on top.

Serve with cream or ice cream.

Handy Hint

When and how to freeze: You can either freeze it after you've put the crumble topping on (before you've put it in the oven), or after baking. Either way, cover with a tight layer of clingfilm before freezing
How long will it last?: Up to six months
How do I cook it?: Cook straight from the freezer, adding 30-45 minutes to the cooking time

Additional Information

  • Make Ahead

  • Kids can help

  • apple

  • Winter

  • Autumn

  • Cake/Dessert

  • Vegetarian

  • Nut Free

  • Egg Free

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Your comments

  • LittleMissLady 02/09/15 16:41

    Should have read the comments and doubled the crumble mix, Also don't make your breadcrumbs too fine. My dd and I just made this and my breadcrumbs are too fine (she would t stop rubbing!!) so it's not clumping up like it should.

  • Tweedjacket 24/08/14 20:33

    Easy and delicious, but agree with the earlier reviewer to double the quantity of flour and butter (keep sugar at 40g) to get more crumble topping as it would have been far too little

  • Toni0600 17/10/13 14:49

    Great easy recipe, but the crumble amount is totally inadequate - need to double it!

  • louloubelly 16/08/10 17:35

    Delicious! perfect now it's bramble season!

  • PuzzleRocks 15/10/09 20:07

    Delicious. It didn't last very long.

  • Songbird 04/09/09 12:46

    Oh, and it made about 1.5 small jam jars worth.

  • Songbird 04/09/09 12:44

    I made an apple and blackberry crumble last week. The fruit oozed out so much juice that, not wanting a runny crumble, I strained it off and made the most delicious jelly (as it jam without the lumps!). The apple has enough pectin that it sets really well, so I just needed 225g sugar per 250ml juice. Heat gently until the sugar dissolves, then boil rapidly until it reaches setting point. Simples!

  • WinomoreTheFruitbat 13/08/09 16:44

    Easy and delicious

  • 29/08/08 14:24

    When do you add the blackberries??