Our easy apple and blackberry crumble is super simple to make and tastes like a little bowlful of autumn. Fruit crumble is one of the easiest things to make – you just can’t mess it up, it’s rustic, comforting and oh so tasty.
Then comes the really tricky decision… ice-cream or custard… or maybe a dollop of clotted cream…
Delicious autumn crumble
- 800g (approx. 4) Bramley Apples peeled, cored and cut into small bitesized cubes
- 150g (approx) blackberries
- 2 heaped tbs brown sugar
- 1 tsp ground cinnamon
- 250g plain flour
- 50g rolled oats
- 160g brown sugar
- 200g butter
- Preheat the oven to 180C
- Scatter the fruit into the bottom of your crumbled dish and tip over the 2 tbs of brown sugar and cinnamon, then stir gently.
- Mix up the crumble topping - add the flour, oats and sugar to a mixing bowl, mix together gently. Tip in the butter and rub it into the mixture until you have a crumbly chunky breadcrumb type consistency.
- Spoon the topping over the fruit.
- Bake in the oven for around 40-45 minutes or until the top is browning and the fruit tender.
Make apple and blackberry crumble your way
- Switch the blackberries for strawberries or raspberries.
- Swap the cinnamon for ginger.
- If you don’t fancy making your own crumble topping – cheat and buy a bag of ready made.
How to serve apple and blackberry crumble
- Perfect for autumn dessert, serve with thick custard, vanilla ice-ream or even clotted cream.
- Leftovers can be put in little pots in packed lunches.