It is coming up to cardigan season aka autumn and I ready for those warm comforting puddings. One of my favourite ones is a crumble. This Apple and blackberry crumble recipe is simple and delicious and a British Classic Dessert you need to try.
This year the blackberry season has been good in Leicester and I have been foraging a few times. Making an apple and blackberry oat crumble with the plump blackberries and tart granny smith apples is a perfect autumn recipe.
Blackberries are in season however if you cannot find any fresh ones, frozen blackberries work fine with this recipe too.
To make the buttery, nutty crunchy and sweet crumble, all you have to do is chop up your favourite fruit and mix it with some lemon, sugar, essence and spices for the filling. Then make the crumble using flour, almond flour, oats, sugar and butter. I used this Le Creuset oven dish to bake the crumble. It is 23 cm wide and is a shallow baking dish. John Lewis has it on offer at the moment. Le Creuset has the new shape ones.
In this recipe I have not used chopped nuts. I have swapped some of the flour for almond flour. Almond flour makes the crumble slightly nutty and rich and is also a source of protein. If you cannot find almond flour, blitz some dry almonds to form a flour.
Alternatives ingredients for the apple and blackberry crumble recipe
-If you have nut allergies, skip the almond flour, and just add 25 grams more of the self-rising/plain flour.
– Oats give the crumble a nice texture. If you prefer not to use oats, you can omit them from the recipe. The crumble will still taste nice.
-If you want to swap the fruits and berries in this recipe you can do. Other alternatives can be pears, rhubarb, pink lady apples and even strawberries. If using pears and apples, ensure you cut this into small pieces. No one likes a big chunk of apple in their crumble (in my opinion)
– Cinnamon can be swapped for mixed spice. Depending on what fruit you are using cardamom is a nice and warming spice to add to crumbles.
– Nut lovers, you can also include slithers of almond on top of the crumble when baking.
– Light brown sugar can be swapped for caster sugar
Tips on how to get the perfect crumble aka streusel
- This may be an unpopular opinion but the crumble to fruit ratio must be 70:30 at least. This apple and blackberry crumble recipe will deliver this.
- Poking the crumble with a fork before putting it in the oven and halfway through will ensure you get a nice crisp crumble. I am not a fan of stodgy crumble. Poking it with a fork ensure it cooks all the crumble and you don’t have too much sogginess.
- Cold butter is key to getting the crumble texture. Rub the butter into the flour with your fingers so it doesn’t melt
- Light brown sugar gives the crumble a caramel taste and makes it less sweet.
How to serve with the apple and blackberry crumble:
The crumble is best enjoyed hot. I don’t think the crispy buttery crumble tastes as good when it is cold.
We love a good vanilla custard at home to have on top of the crumble. I don’t usually make it from scratch, but I don’t like using the carton ones either. My go to is either the M&S Vanilla bean custard or the Bird’s Eye custard powder. For the latter I add a dash of vanilla when making the custard.
If you are not a custard fan, pouring cream or a vanilla ice cream goes well with this crumble.
Storing and reheating the crumble
Cooked apple and blackberry crumble can be stored in the fridge for 3 days. Make sure it has totally cooled down before covering and placing in the fridge.
To enjoy the crumble, reheat it in the oven until heated through. To avoid the crumble from browning lightly cover it with foil. I like to heat it at 180 degrees Celsius.
Apple and Blackberry Crumble
Ingredients
- Filling recipe
- 2 Granny Smith apples
- 150 grams blackberries
- 1/2 lemon juice around 2 tbsps
- 2 tbsps caster sugar
- 1 tsp vanilla or almond essence
- 1 tsp cinnamon powder
- Crumble recipe
- 150 grams self rising or plain flour
- 75 grams light brown sugar
- 1 tbsp caster sugar (optional) if you like your crumble sweet
- 25 grams almond flour
- 125 grams cold butter
- 75 grams oats
Instructions
- Get all your ingredients ready and measure accordingly. Preheat the oven at 190 degrees Celsius. Get your oven dish ready too. I used a square 23 cm Le Creuset one. Link in the text above.
- Start by making your filling. Peel your apples, core then and cut into small pieces. Small pieces mean it cooks quicker and tastes better too.
- Into your oven dish, add in your blackberries, lemon juice, vanilla essence, cinnamon powder and caster sugar. Give this a mix and leave to one side.
- Mix the dry ingredients of your crumble (apart from the oats).
- Add in your cubed butter and with your finger tips rub it with the flour mixture until it is crumbly. Ensure there are no lumps of butter left and the mixture is one consistency.
- Combine the oats to the mixture.
- Place this evenly on top of your filling and using a fork poke the crumble.
- Place the casserole in the oven and cook for 25 minutes. Carefully take it out and poke again with a fork. This is to ensure the crumble is cooked in the middle too and you do not get a floury stodgy topping.
- Bake for a further 20 minutes until brown, golden and crispy. The edges should be bubbling too.
- Serve hot with custard, cream or ice cream
Save this recipe and enjoy it any time of the year.
Are you after more autumn dessert recipes? Try out this Apple and Stroopwafel cake.
