Apple and Blackberry Crumble with Jammy Fruit Filling

This Apple and Blackberry Crumble is the ultimate cozy dessert, with tender baked apples, juicy bursts of blackberry, and a buttery crumble topping filled with chewy oats and crunchy nuts. The fruit bakes into a thick, jammy filling underneath that gorgeous golden topping. Based on a family recipe I've tweaked over the years, this is my version of a proper British crumble, and it's one of my favorite desserts to make when the weather turns cooler. Serve it warm with custard, vanilla ice cream, or, if you're like me, a little of both!

Apples, Blackberries & Everything Crumbly!

• Granny Smith Apples: I prefer using apples as the main fruit, with blackberries adding little bursts of juicy berry flavor throughout. Granny Smith apples also provide a lovely tart contrast to the sweet crumble topping.
• Fresh or Frozen Blackberries: Both work in this recipe, making it easy to enjoy even when fresh blackberries aren't in season.
• Rolled Oats & Nuts: Over the years, I've found that oats give a flour-based crumble topping a delicious chew, while the nuts add crunch against the soft baked fruit.
• Brown Sugar: I prefer its deeper, almost caramel-like flavor with the warm fruit and buttery crumble. I adjust the sugar depending on the tartness of the fruit I'm using.
• Lemon Juice & Cornstarch: The lemon brightens the fruit flavors and provides liquid to help distribute the cornstarch, which thickens the juices into a lovely jammy filling as the crumble bakes.

For another blackberry treat check out this Blackberry Cheesecake Recipe.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Prep the Fruit, Top & Bake

I adore a big bowl of crumble with a scoop of vanilla ice cream. The hot/ cold combo is my favorite.

A Few Crumbly Bits of Baking Wisdom

• Don't judge your crumble by the topping alone. One thing I've learned from making crumbles over the years is that a beautifully golden topping doesn't always mean the fruit underneath is cooked. Every oven is different and has its own hot spots, so I use an instant-read thermometer to check that the filling has reached at least 175°F (79°C).
• Cover the topping if it's browning too quickly. If your crumble is getting golden before the filling is ready, loosely tent the dish with aluminum foil and continue baking. This prevents the topping from becoming too dark while the fruit finishes cooking and the juices thicken.
• Let the crumble rest before serving. I know it's tempting to dig straight in, but give the crumble at least 20 minutes to cool after baking. This allows the hot fruit filling to settle and thicken slightly, giving you that lovely jammy texture rather than a runny filling.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Recipe Card

Apple and Blackberry Crumble with Jammy Fruit Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Pin Recipe

This Apple and Blackberry Crumble is the ultimate cozy dessert, with tender baked apples, juicy bursts of blackberry, and a buttery crumble topping filled with chewy oats and crunchy nuts. The fruit bakes into a thick, jammy filling underneath that gorgeous golden topping. Based on a family recipe I've tweaked over the years, this is my version of a proper British crumble, and it's one of my favorite desserts to make when the weather turns cooler. Serve it warm with custard, vanilla ice cream, or, if you're like me, a little of both!

• Total Time: 1 Hour 15 Minutes
• Yield: 8-10 Servings 1x

Ingredients

Units USM Scale 1x2x3x

Fruit Filling

• 5 Small-Medium Sized Granny Smith/ Cooking Apples*, sliced into ½" pieces
• 2 cups Fresh or Frozen Blackberries, if using frozen do not thaw ahead of time
• 100 grams (½ Cup) Light Brown Sugar
• 2 Tablespoons Cornstarch
• Juice of 1 Lemon

Crumble Topping

• 188 grams (1 ½ Cups) All-Purpose Flour
• 100 grams (1 Cup) Rolled Oats
• Pinch of Salt
• 150 grams (¾ Cup) Light Brown Sugar
• 90 grams ( ¾ Cup) Roasted Walnuts or Pecans
• 6oz (¾ Cup) Cold Unsalted Butter

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375F/190C and get a 9-inch or 10-inch baking dish ready.
2. Peel and cut your apples into half-inch pieces. Place them in a large bowl with the blackberries, light brown sugar, cornstarch, and lemon juice. Mix until fully combined. Pour into baking dish.
3. In a large bowl mix together all-purpose flour, rolled oats, salt, brown sugar, and nuts. Next, add the chunks of butter and use your hands to rub the butter into the dry mixture. It is done when you have a thick coarse meal texture.
4. Sprinkle over apple mixture and bake for 35-45 minutes, or until the top is golden brown and the fruit is bubbling up the sides. I use an instant-read thermometer to check the internal temperature has reached at least 175F/79C. Let cool for at least 20 minutes before serving. Best served with heavy cream, Birds custard, or ice cream.

Notes

• *Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
• Apple and blackberry crumble can be frozen before baking or after baking. You can assemble the whole dish and freeze it until you are ready to bake, I would avoid using a glass or ceramic dish if you do this, as glass and ceramic do not do well with drastic temperature changes. I would use a metal baking pan if you are going to freeze it all ahead of time, when you go to bake the crumble you'll need to add some extra time maybe 30 minutes or so depending on how long it has been frozen, if the top is browning too quickly then cover it in foil halfway through as it begins to brown.
• If you want you can bake the crumble let it cool completely then cover it in plastic wrap tightly, twice, then once in foil. When ready to bake take the plastic wrap off but put the foil back on then bake at 325F for one hour or so, until the center is warmed through again.
• You can also just make the crumble topping, I often make extra topping and freeze the leftover for the next crumble.

• Author: Elizabeth Waterson
• Prep Time: 10 Minutes
• Cool Time: 20 Minutes
• Cook Time: 45 Minutes
• Category: Dessert
• Method: Bake
• Cuisine: English

Recipe Card powered by