Description
Indulge in the warmth of autumn with this delightful Apple and Blackberry Crumble. This inviting dessert features a luscious filling of seasonal apples and juicy blackberries, all enveloped in a crunchy, buttery crumble topping. Whether you’re hosting a cozy gathering or enjoying a quiet night at home, this easy-to-make treat is sure to please everyone. Serve it warm alongside ice cream, custard, or plant-based alternatives for an indulgent experience that celebrates the flavors of fall.
Ingredients
Scale
- 4 large Bramley cooking apples
- 2 cups blackberries
- 10 Biscoff biscuits (or equivalent Demerara sugar)
- Cold butter (or vegan alternative)
- Ground cinnamon
- Demerara sugar
- 2 tbsp lemon juice
- 2 tbsp flour (plain / all purpose)
- 1 ½ tsp ground cinnamon
- 4 tbsp Demerara sugar
- 1 ¼ cups (150g) self-rising flour (or all-purpose flour with ½ tsp baking powder)
- 1 cup (100g) golden caster sugar (or light brown sugar)
- ½ cup (115g) cold unsalted butter (or vegan alternative, cubed)
Instructions
- Preheat your oven to 350°F (180°C). Peel, core, and slice the apples. Toss them in a pie dish with lemon juice, Demerara sugar, flour, and cinnamon.
- Add blackberries to the apple mixture and dot with cold butter. Cover and bake for 20 minutes.
- For the crumble topping, crush the Biscoff biscuits and mix with flour, sugar, and cinnamon. Rub in cold butter until crumbly.
- Remove the pie dish from the oven and sprinkle the crumble topping over the fruit mixture. Bake for an additional 30 minutes until golden brown.
- Let cool slightly before serving warm with ice cream or custard.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Customize your crumble by adding nuts or experimenting with spices like nutmeg for extra flavor. For a crunchier topping, ensure not to overmix the crumble ingredients; a few lumps are ideal.