Hairy Bikers Apple and Blackberry Crumble Recipe
A comforting British classic made with tart Bramley apples, juicy blackberries, and a golden oat crumble topping—perfect with custard or cream.
Equipment
- Large mixing bowls
- 9x13 inch baking dish
- Sharp knife
- Measuring scale or cups
- Pastry cutter or fingers
- Wooden spoon or spatula
Ingredients
Fruit Base:
- 2 Bramley cooking apples (peeled, cored, quartered)
- 3 Eating Apples
- 300 Grams Blackberries
- 100 Grams Demerara sugar
- 2 Tea spoons Ground cinnamon
Crumble Topping:
- 180 grams Unsalted butter (cold, cubed)
- 175 grams Plain flour
- 140 grams Soft brown sugar
- 35 grams Porridge oats
- 1 Tea spoon Ground cinnamon
Instructions
- Prep the Apples: Peel, core, and quarter both types of apples. Toss gently in a large bowl.
- Layer the Fruit: Mix demerara sugar and cinnamon. In your baking dish, layer half the apples, sprinkle one-third of the sugar mix, add blackberries, then the next third of sugar. Add remaining apples and top with the last of the sugar mixture.
- Make the Crumble: In another bowl, combine flour, sugar, oats, and cinnamon. Rub in the cold butter until the mixture resembles breadcrumbs.
- Assemble: Evenly scatter the crumble topping over the fruit—no need to press it down.
- Bake: Preheat oven to 170°C (150°C fan, Gas Mark 3). Bake for 40 minutes until golden and bubbling. If it browns too fast, cover loosely with foil.
- Serve Warm: Let cool for 5–10 mins before serving. Enjoy with custard, cream, or vanilla ice cream.