Print

Apple and Blackberry Crumble Recipe

Apple and Blackberry Crumble Recipe
Print Recipe

★★★★★

4.9 from 6 reviews

A warm and comforting Apple and Blackberry Crumble featuring tart Bramley apples, juicy blackberries, and a crunchy spiced crumble topping made with Biscoff biscuits and cinnamon. Perfect for an autumn dessert served with ice cream, custard, or cream.

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 alternatively 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. Preheat and Prepare Filling: Preheat your oven to 350°F (180°C). Peel, core, and slice the apples, then place them in a 10 ½ inch (26cm) pie dish. Toss the apples with lemon juice, Demerara sugar, cinnamon, and flour to coat evenly.
  2. Add Blackberries and Bake Initially: Gently combine the blackberries into the apple mixture using a spoon. Dot the mixture with cold butter cubes. Cover the pie dish with foil or an oven-safe lid, and bake for 20 minutes to soften the fruit.
  3. Crush Biscoff Biscuits: While the fruit is baking, crush the Biscoff biscuits either in a food processor or by placing them in a bag and gently crushing them with a rolling pin; set aside the crumbs for topping.
  4. Make the Crumble Topping: In a bowl, combine the self-rising flour, golden caster sugar, and ground cinnamon. Rub in the cold butter with your fingertips until the mixture becomes crumbly with small clumps that hold together. Adjust by adding a little more butter if too dry or a bit more flour if too greasy.
  5. Top and Final Bake: Remove the pie dish from the oven using oven mitts. Evenly spread the crumble topping over the baked fruit, pinching some into small clumps. Sprinkle the crushed Biscoff biscuit crumbs on top. Return to the oven and bake for 30 minutes or until the topping is golden and the filling is bubbling at the edges.
  6. Cool Slightly and Serve: Allow the crumble to cool slightly to let the filling firm up. Serve warm in bowls with your choice of ice cream, custard, or cream for a comforting dessert experience.

Notes

  • Bramley apples are preferred for their tartness and cooking quality, but any cooking apple can be used.
  • For a vegan version, substitute the butter with a vegan alternative and use plant-based ice cream or custard if serving.
  • The Biscoff biscuits add a lovely caramelized flavor and crunch; if unavailable, extra Demerara sugar can be used but texture will be different.
  • Self-rising flour can be substituted with all-purpose flour plus ½ tsp baking powder.
  • This crumble can be made ahead and baked just before serving for convenience.

Nutrition

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

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