Delia Smith Apple And Blackberry Crumble

You want comfort? This is it.
Delia Smith’s Apple and Blackberry Crumble hits all the right notes: soft stewed apples, sharp juicy berries, and a rustic golden topping with just the right bite. It’s the kind of pudding that needs nothing more than a spoon and maybe a drizzle of cream — or a proper scoop of vanilla ice cream if we’re going full classic.

Best part? It’s all in the layering and bake — no fussing with pastry or faff.

Why You’ll Love It

• Sharp blackberries and tart apples give proper balance
• Golden oat topping that actually crisps, not clumps
• Quick to prep — under 10 minutes if you’ve got your apples sliced
• Works with frozen fruit, so it’s a year-round comfort fix
• Made for sharing, or not. We won’t judge.

Ingredients That Matter

For the fruit:

• 2½ cups blackberries (frozen or fresh)
• 2½ cups Granny Smith apples, peeled and thinly sliced (about 2 large apples)
• Juice of ½ lemon: adds brightness, balances sweetness
• ⅓ cup packed light brown sugar
• 3 tbsp all-purpose flour: helps thicken juices
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt

For the crumble:

• 1 cup old-fashioned oats
• ½ cup light brown sugar, loosely packed
• 2 tbsp all-purpose flour
• ½ tsp cinnamon
• ¼ tsp salt
• 4 tbsp unsalted butter, softened: for perfect rub-in crumble texture

How to Make Delia Smith’s Apple and Blackberry Crumble

1. Preheat oven to 375°F (190°C).
2. Sort the filling:
   In a big bowl, toss together the blackberries, sliced apples, lemon juice, sugar, flour, cinnamon, nutmeg, and salt. Mix well and let it sit for 5 minutes while you do the crumble. The fruit will start to juice — perfect.
3. Make the crumble topping:
   In a separate bowl, mix oats, sugar, flour, cinnamon, and salt. Add in the softened butter and rub it through with your fingertips until it resembles damp sand or chunky breadcrumbs.
4. Build the crumble:
   Tip the fruit into a 10-inch baking dish or cast iron skillet. Scatter the crumble evenly over the top. Don’t pat it down — keep it loose for max crunch.
5. Bake:
   35–40 minutes, middle of the oven, until bubbling and golden on top.
6. Cool and serve:
   Let it rest for 5 minutes before diving in. Spoon it up warm, topped with ice cream, custard, or cream.

Common Mistakes to Avoid

• Soggy topping?
  You pressed it down. Always scatter the crumble loosely — it crisps better that way.
• Fruit too wet?
  Frozen berries need to be thawed and drained first. Otherwise, add an extra tablespoon of flour to the filling mix.
• Topping not crisping?
  Check your oven heat — it must be fully preheated. A hot start matters.

What to Serve with Apple and Blackberry Crumble

• Pouring cream (light or double — your call)
• Proper vanilla ice cream
• Thick custard — the golden kind from the hob
• Maple syrup drizzle or a touch of honey
• Toasted almonds or chopped pecans for crunch

Storage and Reheating

In the fridge:
Lasts 4–5 days in a sealed container.

In the freezer:
Cool completely. Wrap tightly in foil or store in an airtight tub. Keeps up to 3–4 months. Thaw overnight in the fridge.

To reheat:

• Oven: 350°F for 20–25 minutes until hot.
• Microwave: Medium power, 2–3 minutes per portion.
• Air fryer (yes, really): 320°F for 5–7 minutes to re-crisp the top.

FAQs

Why isn’t my crumble crumbly?
Too much butter or underworked topping. Rub till you get clumps — not paste.

Why’s it soggy underneath?
Frozen berries not drained, or topping too packed. Let it bake long enough till bubbling.

Can I use other fruits?
Absolutely — raspberries, plums, or pears work well too. Just balance the sweetness.

Can I make it ahead?
Yes — assemble and chill the whole dish (uncooked) for up to a day, then bake fresh.

Nutrition (Per Serving)

• Calories: 209 kcal
• Fat: 5.7g
• Saturated fat: 2.3g
• Carbohydrates: 42.2g
• Sugars: 4.1g
• Fibre: 8.7g
• Protein: 3.7g
• Cholesterol: 0mg
• Sodium: 1.1mg
• Potassium: 327mg

Try More Recipes:

• Delia Smith Treacle Tart
• Delia Smith Liver And Bacon Casserole
• Delia Smith Watercress Sauce
• Delia Smith Gooseberry Crumble