Blackberry and Apple Crumble

Blackberry and Apple Crumble - perfect comfort food

Dessert | September 4, 2016 | By

Blackberry and Apple Crumble is one of the real treats of Autumn/Fall, it’s an easy dessert to make and can be served with ice cream, cream, yogurt or custard.  

Blackberries 2016

How to choose blackberries for your Blackberry and Apple Crumble

Living on a farm means that we have miles of hedgerows intertwined with brambles and dripping with beautiful ripe blackberries.  I remember last year someone asked me how to tell if the blackberries were okay to eat.  You should look for blackberries which are black and shiny and when you pull them, the part which joined on to the stem should be white.   If the blackberries are dull or the inside is grey/brown then they are past their best.

Apples on my tree to make Blackberry and Apple Crumble


Apples for the Blackberry and Apple Crumble

We have a little apple tree in our garden which we bought for our grandson’s first Easter, so it’s now four years old and has the best crop of apples we have had since we planted it.  It gave me such pleasure to walk over to the tree and pick a few apples, then forage around the yard for a few blackberries, just enough to make a Blackberry and Apple Crumble for dessert.  If you don’t have your own apple tree, then I would suggest that you buy a sharp flavoured apple, traditionally the Bramley Seedling cooking apple is ideal the apples reduce down into a lovely soft pulp, but a Granny Smith is also a good choice and will hold more of an apple shape. 

Blackberry and Apple Crumble



Blackberry and Apple Crumble
Serves 4
A traditional baked dessert of seasonal fruits topped with a crumble of flour, oats, sugar and butter, quite the best dessert.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
  1. 2 large apples (either cooking apples or sharp eating apples)
  2. 100 g blackberries
  3. 75 g granulated sugar
  4. 75 g plain flour
  5. 75 g soft butter or dairy free spread
  6. 75 g rolled oats
  7. 50g soft brown sugar
  1. Heat the oven to 200C
  2. Put the flour and the butter or spread into a bowl, and rub the fat into the flour until it resembles breadcrumbs, stir in the rolled oats and soft brown sugar.
  3. Peel, core and slice the apples and put in a heatproof dish with the blackberries, sprinkle over the granulated sugar.
  4. Cover the fruit with the crumble mixture and bake in the oven for about 45 minutes until the fruit is bubbling and the crumble is golden brown.
  1. The Blackberry and Apple Crumble is delicious served with custard, cream, ice cream or thick yogurt.
Farmersgirl Kitchen

Credit Crunch Munch, Simple and in Season, No Waste Food Challenge

I did not have to pay for the apples or for the blackberries, therefore I am entering this recipe for Credit Crunch Munch the Linky run by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy Food for Families, for frugal recipes, Credit Crunch Munch is hosted this month by Michelle. 

Blackberries and apples are definitely Simple and in Season, so I’m linking up for September at Feeding Boys  Simple and in Season is all about showcasing seasonal ingredients, the August round up is full of the most gorgeous recipes, so I would recommend checking it out. 

Finally, I’m linking to the No Waste Food Challenge run by Elizabeth’s Kitchen, the blackberries and apples would not really have been wasted as the birds and insects would have had them.  However, I would not want the wildlife to have all the fun, there’s plenty for all of us!  

Blackberry and Apple Crumble with icecream

You can see the blackberries and apples ‘melt’ down into a delicious and soft fruity ‘jam’ in the bottom of the dish a beautiful contrast to the crisp sweet and crunchy crumble topping.  The traditional accompaniment is custard, however, I love vanilla ice cream with warm desserts, another type of contrast.



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Jill Colonna

Janice, this looks so delicious and reminds me of crumbles growing up in Scotland. You’re so lucky to have so many blackberries (or brambles as we called them…) You know, I used to add ice cream to it but with this I would do as the French would do and just serve it entirely on its own. Nothing better to appreciate all its gorgeous flavours.

Christina | Christina's Cucina

I agree with Jill, I miss the bramble bushes and eating them right off the stem! However, I’ll disagree with the ice cream or on it’s own, crumble MUST have cream or custard in my book, but I would always choose cream over custard! šŸ™‚ Looks fabulous, Janice!


Blackberry and Apple is my all time favourite fruit combo. My mum would always make a B & A pie that was to die for. I think it’s the sweet / tartness that I adore so much. Your crumble really looks exceptionally good! Bring on the autumn I say!


You have really made me want to get out and hunt down the blackberries around us, we have so many. This is one of the best crumbles there is!


Nothing beats a home made crumble! I like mine with custard or ice cream, depending on the weather šŸ™‚


We love the sweet tang of fresh-picked brambles (and the awesome cancer-preventing ellagic acid in each berry) with homegrown apples. This is one of our favourite types of crumbles. Make mine with a blob of proper French creme fraiche!

Nayna Kanabar

I love crumble with piping hot custard. Simply delicious.

Heidi Roberts

So perfect for this time of year – we have picked tons of blackberries this year!

Jacqueline Meldrum

We have a favourite walk with lots of bramble bushes. I am just waiting for that fruit to ripen.

Sylvia @ Happiness is homemade

This is the perfect Autumn comforting dessert! Looks incredible, I can imagine sitting with a hot cuppa, good book and a bowl of your crumble šŸ˜‰


always delicious! One of my favourites.

Jacqui Bellefontaine

I love apple and blackberry crumble and yours looks absolutely delicious. The blackberries on my allotment are over but I noticed a lot in the hedgerows at the weekend. I think I shall have to go foraging as I want to make this now


This is such a classic recipe and always reminds me of the desserts my Gran and my Mum would both make for Sunday lunch. I love it with lashings of custard – we used to fight over who got the skin off the top!!!!! Thanks so much for hooking up with this month’s round of Simple and in Season šŸ™‚