Apple and Blackberry Crumble
Tart apples with juicy blackberries topped with a crumbly, buttery topping make this apple and blackberry crumble the perfect comforting dessert.
Servings 8
Calories 340kcal
Ingredients
For the filling
- 4 large Bramley apples peeled, cored and roughly sliced.
- 250 g / 2 cups fresh blackberries
- 80 g soft brown sugar
- ½ a small lemon (the juice only)
- 1 level tbsp cornflour (corn starch)
For the topping
- 200 g / 2 cups plain flour (all-purpose flour)
- ½ teaspoon ground cinnamon
- 125 g / ½ cup of butter at room temperature, cut into cubes + more for greasing
- 90 g / ¾ cup soft brown sugar
- 20 g / ¼ cup walnut halves roughly chopped
- 10 g / 1 tablespoon pumpkin seeds roughly chopped
Instructions
- Preheat the oven to 180°C fan oven (350°F) 200°C (390°F) conventional oven. Grease a large pie dish with butter.
- Place the apples in a large mixing bowl add the juice of half a lemon and toss well. Add the 1 level tablespoon of cornflour and toss again.Add the 80g of soft brown sugar and toss one more time.
- Sift the flour and cinnamon into a large bowl. Add the butter and using your fingers rub the butter and flour mixture together until you have a rough breadcrumb mixture, don't worry if you have lumpy bits this is a rustic-style dish.Stir in the sugar and chopped nuts and seeds.Pour the filling into the pie dish
- Sprinkle the crumble over the apple and blackberries and then place on the middle tray of your oven, bake for 20 - 30 minutes or until the topping is golden brown and the filling is bubbling at the edges.
- Leave to cool slightly then serve with some good quality vanilla ice cream.
Notes
- Apples - I used Bramley apples, I always peel the apples for a crumble.
- Blackberries - Fresh or frozen is fine, I use fresh when they are in season.
- Butter - I use salted butter for this crumble, you can use unsalted if you wish. I do recommend adding a small pinch of salt to the flour if you do choose unsalted.
- Dish - I used a fairly shallow ovenproof pie dish for this crumble it measures 22 cm/ 8.5 inches in diameter and 7.5cm 3 inches deep.
- Freezing/Storing - Any leftovers can be stored in the fridge and can be eaten cold or reheated in the oven or microwave. The crumble can be frozen once cooked and c0oled and then reheated in the oven from frozen. For more information on freezing please see the post.
- Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.
Nutrition
Calories: 340kcal | Carbohydrates: 49g | Protein: 4.4g | Fat: 14.6g | Saturated Fat: 8.4g | Cholesterol: 34mg | Sodium: 100mg | Potassium: 127mg | Fiber: 3.4g | Sugar: 27.1g | Calcium: 36mg | Iron: 2mg