Servings
Font
Back
Apple and Blackberry Crumble
4.7 from 14 votes

Apple and Blackberry Crumble

Apple and Blackberry Crumble is the ultimate Autumn dessert! Seasonal apples and blackberries topped with a crunchy and buttery crumble topping. Delicious served warm with ice cream, custard, pouring cream or vegan alternatives.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 564 kcal
Course: Dessert
Cuisine: British

Ingredients

For the filling
  • 4 apple Bramley apples preferably, large, cooking variety
  • 2 tbsp lemon juice
  • 2 tbsp flour , plain / all purpose
  • 1 ½ tsp ground cinnamon
  • 4 tbsp demerara sugar
  • 300 g blackberries wild or cultivated, 2 cups
  • 2 tbsp butter or vegan alternative, cubed, 30g cold
For the crumble topping
  • 260 g self-raising flour or plain with pinch baking powder
  • 125 g golden caster sugar or white granulated, 1 ¼ cups
  • 1 tsp ground cinnamon
  • 113 g butter or vegan alternative, cubed, ½ cup cold
  • 10 Biscoff biscuits or use 3 tbsp Demerara sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 180C/350F. Peel, core and slice the apples and place in a large pie plate (I used this Pyrex glass dish). Toss with the lemon, sugar, cinnamon and flour.
  2. Add the blackberries and use a spoon to combine them gently. Dot with the butter, cover the pie dish with foil or a large oven-safe pot lid and bake for 20 minutes.
  3. Prepare the crumble topping. Crush the Biscoff cookies in a mini chopper or place in a bag and gently crush with a rolling pin.
  4. Combine the flour, sugar and cinnamon in a bowl then rub in the butter until you have a crumbly texture that holds together in small lumps.
  5. Take the pie dish out of the oven using mitts. Top with the crumble, pinching some of it into small clumps and sprinkle with the Biscoff biscuit crumbs.
  6. Bake for 30 minutes, or until the topping is golden and the crumble filling is bubbling through at the edges. Cool slightly before serving to allow for the filling to firm up.
  7. Spoon into bowls and serve warm with ice cream, custard or cream.

Notes

  • If you are using foraged blackberries you have picked yourself make sure to give them a thorough clean. Put them in a bowl and cover with cold water, drain and repeat until the water is clear. The wild blackberries also give this pudding its Bramble Crumble name.
  • If you prefer you can use my oat crumble topping instead of the topping in this recipe.
  • Replace the Biscoff crumbs with Demerara sugar or experiment with using other types of cookies – I think custard creams would be an interesting variation!
  • I used self raising flour in the crumble to give it a little lift. You can use plain / all purpose flour if you prefer with a pinch of baking powder.
  • Cover the crumble and keep in the fridge for up to three days, reheating in the microwave before serving. 
  • If you are using foraged blackberries you have picked yourself make sure to give them a thorough clean. Put them in a bowl and cover with cold water, drain and repeat until the water is clear. The wild blackberries also give this pudding its Bramble Crumble name.
  • If you prefer you can use my oat crumble topping instead of the topping in this recipe.
  • Replace the Biscoff crumbs with Demerara sugar or experiment with using other types of cookies – I think custard creams would be an interesting variation!
  • I used self raising flour in the crumble to give it a little lift. You can use plain / all purpose flour if you prefer with a pinch of baking powder.
  • Cover the crumble and keep in the fridge for up to three days, reheating in the microwave before serving. 

Nutrition Information

Calories 564kcal (28%) Carbohydrates 71g (24%) Protein 6g (12%) Fat 30g (46%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 71mg (24%) Sodium 295mg (12%) Potassium 217mg (5%) Fiber 5g (20%) Sugar 35g (70%) Vitamin A 936IU (19%) Vitamin C 12mg (13%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 564

% Daily Value*

Calories 564kcal 28%
Carbohydrates 71g 24%
Protein 6g 12%
Fat 30g 46%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 71mg 24%
Sodium 295mg 12%
Potassium 217mg 5%
Fiber 5g 20%
Sugar 35g 70%
Vitamin A 936IU 19%
Vitamin C 12mg 13%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.