Apple and blackberry crumble is a comforting dessert that perfectly balances tart fruit with a sweet, buttery topping. With a crunchy layer of oats and hazelnuts over soft, juicy apples and blackberries, this dessert is a classic that never goes out of style. Serve it warm with custard, cream, or ice cream for the ultimate treat.
Why You’ll Love This Recipe
- Combines sweet apples with tart blackberries for a fruity balance
- Crunchy, nutty topping with toasted hazelnuts and oatmeal
- Easy to prepare with simple ingredients
- Perfect for family gatherings, Sunday dinners, or holiday meals
- Delicious served hot or cold with your favorite topping
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Topping
200 g plain flour
140 g cold butter
110 g dark demerara sugar
30 g pinhead oatmeal
2 tbsp chopped hazelnuts
Filling
3 medium eating apples, cored and chopped into 2 cm chunks
150 g blackberries (brambles)
1 tbsp dark demerara sugar
Directions
- Preheat oven to 200ºC (400ºF).
- Place the apples in a saucepan with a splash of water. Cook over medium heat for 5 minutes until slightly softened.
- In a bowl, rub the butter into the flour and sugar until the mixture resembles breadcrumbs. Do not overwork it.
- Toast the oatmeal and chopped hazelnuts in a small pan for 2 minutes over medium heat, stirring to avoid burning.
- Pour the apples into a large ovenproof dish in an even layer.
- Scatter the blackberries over the apples, pressing down gently. Sprinkle with 1 tbsp demerara sugar.
- Spread the crumble mixture evenly on top of the fruit. Add the toasted oatmeal and hazelnuts.
- Bake for 20 minutes until the topping is golden brown.
- Serve warm with custard, cream, or ice cream.
Servings and timing
This recipe serves about 6 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Swap hazelnuts for almonds, walnuts, or pecans.
- Use pears instead of apples for a different twist.
- Add a pinch of cinnamon or nutmeg to the crumble for extra warmth.
- Replace demerara sugar with light brown sugar if preferred.
- Make it gluten-free by using gluten-free flour and oats.
Storage/Reheating
- Store leftovers in the fridge, covered, for up to 3 days.
- Reheat in a 350ºF (175ºC) oven for 10-15 minutes until warmed through.
- You can also freeze baked crumble for up to 3 months. Thaw in the fridge overnight and reheat before serving.
FAQs
Can I use cooking apples instead of eating apples?
Yes, but cooking apples are more tart, so you may want to add extra sugar.
Do I need to peel the apples?
Peeling is optional—keeping the skin adds texture and nutrients.
Can I use frozen blackberries?
Yes, but thaw and drain them first to avoid excess liquid in the crumble.
What if I don’t have hazelnuts?
You can substitute with other nuts or leave them out completely.
Can I make the crumble topping ahead of time?
Yes, prepare the topping and store it in the fridge for up to 2 days before baking.
Why toast the oatmeal and hazelnuts first?
Toasting enhances their flavor and adds extra crunch to the topping.
Can I make this recipe vegan?
Yes, substitute plant-based butter for the topping.
Can I make mini crumbles instead of one large dish?
Absolutely—divide the fruit and topping into ramekins and bake for 15-18 minutes.
How do I stop the fruit from being too watery?
Make sure to cook the apples slightly first and drain any excess liquid before layering.
What’s the best way to serve crumble?
Serve warm with custard, cream, or vanilla ice cream.
Conclusion
Apple and blackberry crumble is a timeless dessert that’s as easy to make as it is comforting. With juicy fruit and a golden, nutty topping, it’s the perfect end to any meal. Whether you enjoy it with custard on a chilly evening or with ice cream in the summer, this crumble is guaranteed to please.
Print
Apple and Blackberry Crumble
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Apple and blackberry crumble is a comforting dessert with juicy fruit and a buttery, nutty topping. The combination of sweet apples, tart blackberries, oats, and hazelnuts makes it a timeless treat best served warm with custard, cream, or ice cream.
Ingredients
Topping:
200 g plain flour
140 g cold butter
110 g dark demerara sugar
30 g pinhead oatmeal
2 tbsp chopped hazelnuts
Filling:
3 medium eating apples, cored and chopped into 2 cm chunks
150 g blackberries (brambles)
1 tbsp dark demerara sugar
Instructions
- Preheat oven to 200ºC (400ºF).
- Place the apples in a saucepan with a splash of water. Cook over medium heat for 5 minutes until slightly softened.
- In a bowl, rub the butter into the flour and sugar until the mixture resembles breadcrumbs. Do not overwork it.
- Toast the oatmeal and chopped hazelnuts in a small pan for 2 minutes over medium heat, stirring to avoid burning.
- Pour the apples into a large ovenproof dish in an even layer.
- Scatter the blackberries over the apples, pressing down gently. Sprinkle with 1 tbsp demerara sugar.
- Spread the crumble mixture evenly on top of the fruit. Add the toasted oatmeal and hazelnuts.
- Bake for 20 minutes until the topping is golden brown.
- Serve warm with custard, cream, or ice cream.
Notes
- Swap hazelnuts for almonds, walnuts, or pecans.
- Use pears instead of apples for variation.
- Add cinnamon or nutmeg for extra warmth.
- Replace demerara sugar with light brown sugar if preferred.
- Make it gluten-free with gluten-free flour and oats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310 kcal
- Sugar: 20 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
