Ingredients:
For the crumble topping:
- 125g plain flour
- 75g cold butter, cubed
- 75g rolled oats
- 50g caster sugar
- 1 tsp ground cinnamon (optional)
For the fruit filling:
- 500g apples (a mix of sweet and tart varieties like Bramley and Cox apples work well)
- 250g blackberries
- 100g caster sugar (adjust to taste depending on the sweetness of your apples)
- 2 tbsp lemon juice
- 1 tsp cornstarch
Instructions:
- Preheat the oven to 190°C (170°C fan) / Gas Mark 5.
Make the crumble topping:
- Sift the flour and a pinch of salt into a large mixing bowl.
- Add the cubed cold butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. You can use a pastry cutter for this step as well.
- Continue rubbing until the mixture starts to come together in pea-sized clumps.
- Stir in the rolled oats, caster sugar, and ground cinnamon (if using) until well combined. Set aside.
Prepare the fruit filling:
- Peel, core, and chop the apples into thin slices. You can leave the skin on for a more rustic crumble.
- Place the apples in a large bowl.
- Wash the blackberries gently and add them to the bowl with the apples.
- In a small bowl, whisk together the lemon juice, caster sugar, and cornstarch.
- Pour this mixture over the fruit and toss gently to coat everything evenly.
Assemble and bake the crumble:
- Spoon the fruit filling into a baking dish.
- Evenly crumble the topping mixture over the fruit filling, making sure all the fruit is covered.
- Bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbling through.
- Serve warm with custard, whipped cream, vanilla ice cream, or on its own.
Tips:
- If your blackberries are very juicy, you can add an extra tablespoon of cornstarch to the fruit filling to help thicken the juices.
- For a richer crumble topping, you can use a mixture of brown sugar and white sugar.
- You can add chopped nuts like almonds or pecans to the crumble topping for extra texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving.
