I can still hear the crunch of that first spoonful — warm, syrupy fruit underneath, golden crumble on top, the whole thing steaming and sighing as you dig in. My nan made something just like this when I was small — except she never measured anything, and somehow it still came out perfect every time. Blackberry and apple crumble was one of those puds that just appeared — no fuss, no ceremony — after Sunday roast, usually when the blackberries were free and staining our fingers from the hedgerow out back.
There’s something deeply comforting about this sort of bake. It’s not posh, not dainty. It’s a spoon-it-out, serve-it-hot, maybe-burn-your-tongue sort of dessert. The Hairy Bikers’ version hits that nostalgic sweet spot, but adds a lovely spiced twist with cardamom and lemon zest that lifts the whole thing. If you’ve got a proper baking dish and half an hour to spare, I swear you’ll be glad you made this.
Why You’ll Love It
- It’s the taste of autumn and childhood in one spoonful — juicy fruit and warm spice.
- One bowl for the filling, one bowl for the topping — less faff, less washing up.
- Forgiving recipe — a bit more apple, a bit less sugar, nobody will notice.
- Goes with anything creamy — custard, cream, ice cream, even Greek yogurt.
- Tastes even better the next day, cold from the fridge or reheated until bubbly.
- You can swap in whatever fruit’s lurking in your kitchen — pears, plums, even frozen berries.
Ingredients
- 550–600g apples, peeled and diced (Bramley or Granny Smith hold up well)
- 250g blackberries
- 125g granulated sugar
- 20g cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- Zest of ½ a lemon
- 2 tbsp lemon juice
For the topping:
- 125g all-purpose flour
- 90g granulated sugar
- 75g unsalted butter, melted (but not piping hot)
- A handful of rolled oats or chopped nuts, optional but highly recommended
How to Make It
Start with the fruit:
Peel and chop the apples into small, chunky bits — not too thin or they’ll go mushy. Toss them in a big bowl with the blackberries, lemon juice, and zest. Smells lovely already.
Mix your dry spices:
In a separate small bowl, stir together the sugar, cornstarch, cinnamon, and cardamom. Pour this over the fruit and gently stir to coat everything. Don’t mash the berries — just coax it all together.
Prep the topping:
In another bowl (last one, I promise), stir the flour and sugar together. Pour in the melted butter slowly, using a fork to stir until you’ve got clumps — that’s what you want. Add oats or nuts if you fancy some crunch.
Assemble the crumble:
Grease a medium baking dish (mine’s about 9×9 inches) with a bit of butter. Tip in the fruit — juice and all — and pack it down a little. Scatter the crumble topping evenly over, then give it a gentle pat. Not too firm.
Bake it ’til golden:
Pop the dish in a preheated oven at 190°C (or 175°C if it’s fan-assisted). Bake for about 40–45 minutes, or until the top is golden and the fruit is bubbling up at the edges.
Let it rest (just a little):
Pull it out and let it sit for 5–10 minutes before serving. This gives the filling a chance to thicken and stops you from burning your tongue — which I always do anyway.
Common Mistakes and How to Dodge Them
Why is my topping soggy?
You probably didn’t use enough flour or your butter was too hot. Cool melted butter helps it clump up better.
The fruit’s watery underneath — help?
Try mixing the filling a bit more thoroughly so the cornstarch spreads evenly. Also, juicy berries benefit from that little sprinkle of starch.
Why’s my crumble topping too pale?
It likely just needs a few more minutes. Give it 5 extra at the end, or pop it under the grill for a minute (but watch it closely!).
I forgot to zest the lemon… is it ruined?
Absolutely not. It’ll still be delicious — but next time, do try adding the zest. It lifts the whole thing.
Storage and Reheating
Stick any leftovers in the fridge, covered — they’ll last 3 to 4 days just fine.
To reheat, oven is best: 175°C for about 15 minutes.
Microwave works in a pinch — just do it in 30-second bursts so the crumble doesn’t go all chewy.
You can freeze it once baked (wrap it tightly), but the texture might go a bit soft when thawed. Still tasty, though.
Frequently Asked Questions
Can I use frozen blackberries?
Absolutely — just toss them in straight from frozen, no need to defrost. Maybe add a teaspoon more cornstarch to catch the extra juice.
Is this recipe gluten-free?
Not as written, but you can swap in a gluten-free flour blend for the topping. Just make sure it’s a 1:1 replacement with no weird aftertaste.
Do I have to peel the apples?
Not really. Some people like the rustic texture. I usually peel mine because my kids complain otherwise.
Can I make it ahead of time?
Yes! Assemble it earlier in the day and keep it in the fridge. Just pop it in the oven when you’re ready — might need 5 extra minutes if it’s cold.
Nutrition Facts (Per Serving)
- Calories: 490
- Fat: 12g
- Carbs: 91g
- Protein: 10g
- Sodium: 11mg
- Sugar: 48g
More Hairy Bikers Recipe:
Hairy Bikers Blackberry And Apple Crumble
Description
A warm, spiced crumble with bubbling blackberries and tart apple, topped with golden, buttery crunch — nostalgic and perfect.
Ingredients
Instructions
- Toss chopped apples and blackberries with lemon juice and zest.
- Mix sugar, cornstarch, cinnamon, and cardamom, then stir into fruit.
- In another bowl, stir flour and sugar, then add melted butter. Mix until crumbly. Add oats or nuts if using.
- Pour fruit into greased baking dish. Top with crumble mixture.
- Bake at 190°C (375°F) for 40–45 mins, until golden and bubbling.
- Let rest 5–10 mins before serving warm.
Notes
- Let butter cool slightly before mixing into dry ingredients.
- Don’t skip the lemon zest — it brightens the whole crumble.
- Add chopped nuts or oats for crunch and extra texture.
- If topping browns too quickly, cover loosely with foil halfway through.