Desserts · Vegetarian · Fall

Apple and Blackberry Crumble

Name: Apple and Blackberry Crumble
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 180 g all-purpose flour; 90 g granulated sugar; 90 g unsalted butter, cool room temperature, diced; 600 g firm eating apples, peeled and cored, weighed after trimming (about 4 medium apples); 250 g fresh blackberries, rinsed and drained; 45 g unsalted butter; 45 g light brown sugar; ½ tsp ground cinnamon; A small splash of water, only if the fruit begins to stick

Tender apple pieces and dark berries sit beneath a golden buttery topping. Baking the crumbs separately gives this autumn dessert a crisp finish without a long fruit bake.

Recipe by Tasty Recipes

Published 2026-09-13

1 hr6 servings

Timing breakdown · 7 timed stages

Estimated total: 20 minutes to prepare, about 30 minutes of overlapping fruit cooking and baking, then 10 minutes to cool before serving. Apple variety, pan size and oven performance can change the timing.

Preparation: 20 min
Cooking: 30 min

Baking Step 2: 15 to 18 minutes
Preparation / waiting Step 3: 2 minutes
Cooking Step 3: 5 to 7 minutes
Cooking Step 4: 2 to 3 minutes
Cooking Step 4: 2 minutes
Baking Step 5: 8 to 10 minutes
Optional: Resting / cooling Step 6: 10 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Golden buttery crumble over tender apple pieces and blackberries in a cream baking dish, with purple fruit juices beneath the topping

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How to make Apple and Blackberry Crumble

01
Heat the oven to 375°F (190°C), or 340°F (170°C) fan. Line the baking sheet with parchment. Rub the 90 g diced butter into the flour and granulated sugar until loose crumbs form; stop before it becomes a dough.
02
Spread the crumbs across the sheet without packing them down. Bake for 15 to 18 minutes, until pale gold, turning the loose mixture once if the edges colour faster.
03
Meanwhile, cut the prepared apples into roughly 2 cm pieces. Melt the remaining butter with the brown sugar in the saucepan over medium heat. Stir for about 2 minutes, then add the apples. Cook for 5 to 7 minutes, stirring gently; add a little water if the pan catches.
04
Fold in the blackberries and cinnamon. Cook for 2 to 3 minutes, until the berries release juice and the apples are almost tender. Cover off the heat for 2 minutes. Firm apple pieces may need a little more stovetop cooking.
05
Transfer the fruit and juices to the ovenproof dish. Scatter the baked crumbs over it. Heat in the oven for 8 to 10 minutes, until the fruit is hot and the top is golden. Watch the already-baked topping closely.
06
Rest for 10 minutes before dividing into six portions; the fruit stays very hot. Serve on its own, or add separately prepared custard, yoghurt or vanilla ice cream if desired.

Recipe questions

Which apples should I use?

Choose firm eating apples such as Braeburn that can soften without immediately turning to puree. Weigh 600 g after peeling and coring. Cut the pieces evenly and check their tenderness before adding the topping.

Does this topping contain oats or nuts?

The topping uses flour, sugar and butter. It contains neither oats nor nuts, but it does contain wheat and dairy. Check ingredient labels and your kitchen practices when cooking for an allergy.

Can I use frozen blackberries?

The stated timing is for fresh berries. Frozen berries release extra liquid, so the fruit can need additional uncovered cooking before assembly. Judge the filling by its texture rather than keeping the same short cooking time.

Why are my crumble crumbs soft?

Moisture from the fruit gradually softens the underside of the topping. Spread the crumbs loosely when baking them, avoid pressing them into the fruit and serve after the short cooling rest.

How do I store leftovers?

Divide leftovers into shallow containers and refrigerate within 2 hours at 4°C (40°F) or colder. Use within 2 to 3 days. Reheat the portion you need to 74°C (165°F); the topping will be softer than when freshly baked.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Raymond Blanc at Good Food, using a larger fruit batch, adjusted topping quantities and additional preparation and cooling time. The topping is baked separately before the finished fruit receives a short final bake.

Adapted from Raymond Blanc at Good Food: Apple and blackberry crumble.

Additional guidance: Jamie Oliver: apple and blackberry crumble · Health Canada: cooling, storing and reheating leftovers