Apple and Blackberry Crumble

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This delicious apple blackberry crumble is so easy to make from fresh blackberries and sliced apples and topped with a sweet oat crumble.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 528kcal

230 grams unsalted butter cold, cut into cubes
200 grams light brown sugar
190 grams bleached all-purpose flour you can also use a mix of all-purpose and buckwheat, or all-purpose and whole wheat
140 grams rolled oats (or large flake oats)
2.5 mL Diamond Crystal fine kosher salt

Preheat the oven to 375°F (190 °C). Butter a large baking dish or casserole dish (I used a 9x13x2-inch baking pan with a non-stick finish, but a Pyrex or ceramic pan would work fine). Set the baking dish on a large, rimmed baking sheet lined with parchment (to catch any drips). Set aside.

In a large bowl, whisk together the all-purpose flour, oats, sugar, and salt. Add in the cubes of cold butter and toss it in the dry mixture to coat all the pieces. You can do this with your fingertips. Press and work the butter into the dry ingredients until you have a crumbly topping with lots of texture. Set aside. You can refrigerate the crumble topping if your kitchen is warm.

Peel and core the apples, and then slice them into 1-inch slices. Place them in a bowl with the lemon juice and some water to immerse them and prevent the apples from browning while you work. Pat them dry before mixing with the rest of the filling ingredients
Wash, dry, and pick over the blackberries to remove any stems or twigs. Pat them dry
Mix the cornstarch and sugar until evenly mixed in a large bowl, being sure to squish any lumps.
Drain and pat the fruit dry and add to the large bowl of sugar and cornstarch, along with the vanilla bean paste.
Stir the filling really well to make sure the fruit is evenly coated. Ensure that all the sugar and cornstarch are incorporated throughout the fruit. Pour the fruit evenly into the bottom of the buttered baking dish.
Scatter globs of the crumble topping over the fruit from edge-to-edge.
Bake the blackberry apple crumble for 45 minutes, then turn down the temperature to 350 ºF (175 °C). Continue baking until the fruit layer is bubbling, the topping is golden brown. This takes another 20–30 minutes or so.
Let cool on a wire rack. Serve warm or at room temperature with vanilla ice cream or custard sauce.

sugar—any sugar will do, whether light or dark brown sugar or granulated sugar
vanilla—it's optional but I love to add vanilla bean paste to fruit crisps. You could also use vanilla extract.
spices—while I only used vanilla in the fruit filling and no flavourings in the topping, you can add spices to the oat topping, like cinnamon to add flavour, like ½–1 teaspoon (2.5–5 mL)
berries—I used fresh wild blackberries, which have a great flavour but they are only available in late summer where I live. You could also use frozen berries instead. Don't defrost them.
salt—This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Feel free to modify the amount and type of thickener. You can try using more to achieve a thicker, more set fruit filling, and try arrowroot or tapioca starch instead of cornstarch.
I don't recommend using flour as a thickener because it will make the filling appear cloudy.