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Close up shot of the pan of Apple Blackberry Crumble.

Apple and Blackberry Crumble

Donna Poirier
Never soggy, always crunchySweet, with a slight tang. You can make it ahead of time with no expert baking skills required. Hold onto your hat because I will show you how to make the easiest and BEST Apple and Blackberry Crumble ever.
5 from 2 votes
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine Canadian, American
Servings 6 servings
Calories 477 kcal

Equipment

  • cast iron skillet 10 inches wide by 2 inches high or heat safe glass equivalent, or 25 centimetres wide by 5 centimetres wide, an 8-inch square or 20 centimetres square pan will work too
  • cutting board
  • chef's knife
  • paring knife
  • spatula
  • whisk
  • small and medium-sized bowl
  • measuring spoons and cups
  • small saucepan to melt butter or microwave oven

Ingredients
 

Crumble Topping

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 cup dark brown sugar, packed
  • ¼ teaspoon table salt
  • ½ cup unsalted butter, melted, plus a bit extra for greasing your pan

Apple and Blackberry Filling

  • 1 ½ pounds (roughly 5 medium) apples, 680 grams, weight measure, is before peeling and coring the apples
  • ¼ teaspoon ground cinnamon
  • 12 ounces fresh blackberries , 340 grams

Instructions

  • Preheat oven and grease skillet. Begin by preheating your oven to 350°F (177°C). Grease your cast iron skillet. If using butter sticks, use the wrapper from the butter to grease the skillet, as there is always some excess butter stuck to it. Otherwise, use a pat of butter. Set aside.
  • Melt butter. In a small microwavable bowl or small saucepan, melt the butter. Set aside.
    ½ cup unsalted butter
  • Combine dry ingredients. In a medium bowl, combine the flour, oats, brown sugar and salt.
    1 cup all-purpose flour, 1 cup rolled oats, 1 cup dark brown sugar, ¼ teaspoon table salt
  • Whisk to combine. Using a small whisk, combine the dry ingredients.
  • Pour in melted butter. Pour the melted butter over the combined dry ingredients.
  • Stir the butter to combine. Stir butter into dry ingredients until the dry ingredients have become fully hydrated with the butter. I find using my hands is easier than using a spatula.
  • Peel, core and slice the apples. Peel, core and slice the apples into ¼-inch thick slices (approximately 5 centimetres).
    1 ½ pounds (roughly 5 medium) apples
  • Add apples to the skillet. Add the sliced apples to your cast iron skillet and arrange them in an even layer.
  • Add cinnamon. Sprinkle cinnamon evenly over the apples.
    ¼ teaspoon ground cinnamon
  • Add blackberries. Scatter the blackberries evenly over the apples.
    12 ounces fresh blackberries
  • Add crumble mixture and bake. Finally, add the crumble mixture to the skillet to form an even layer over the fruit. Bake uncovered on the bottom rack of a preheated 350°F (177°C) oven for 45 minutes. The Apple Blackberry Crumble is done when you insert a pairing knife into the centre of the skillet, and there is no resistance.

Notes

The secrets to a crunchy, never-soggy Apple and Blackberry Crumble are threefold.
The first tip is to use a suitable variety of apples that will withstand baking. Namely, Cortland, Lobo, Paulared, Bramley and Granny Smith, for example.
My second tip is to use the proper size pan. If your pan is too small and the apples and blackberries are piled too high, it will cook unevenly and take longer to cook. This could result in excess moisture being extracted from the fruit. So stick to a pan that is 10 inches wide by 2 inches high (25 centimetres wide by 5 centimetres high), or you could use an 8-inch by 8-inch (20 centimetres by 20 centimetres) size pan as that size will work well too.
My third tip is to favour fresh juicy blackberries over frozen ones. As mentioned earlier, the fresh fruit will release less liquid, thus keeping the crumble nice and crisp.
Use real butter, and don't skimp on the amount. This recipe has been tested until perfected, so the proportion of the crumble ingredients is just right to bake up crunchy 🙂

Nutrition

Nutrition Facts
Amount per Serving
Calories
477
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
41
mg
14
%
Sodium
 
16
mg
1
%
Potassium
 
315
mg
9
%
Carbohydrates
 
81
g
27
%
Fiber
 
9
g
38
%
Sugar
 
51
g
57
%
Protein
 
5
g
10
%
Vitamin A
 
655
IU
13
%
Vitamin C
 
17
mg
21
%
Calcium
 
79
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is approximated using an online nutrition calculator. It is included as a courtesy and should not be substituted for the advice of a professional nutritionist.
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