Apple and blackberry crumble: the easy recipe

Name: Apple and blackberry crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 people
Cuisine: French
Ingredients: 5 apples; 200 g blackberries (fresh or frozen); 1 tbsp light brown sugar; 1 pinch of cinnamon; 150 g flour; 120 g cold butter, diced; 100 g brown sugar; 50 g almond flour or hazelnut flour

When you come home from a walk with fresh blackberries (or grab a bag from the freezer) and a few apples in the fruit bowl, crumble is the most rewarding dessert of the season.

The secret to a crumble that stays crisp on top and tender underneath: rub the dough into chunky, irregular crumbs rather than a fine powder.

15minprep

30mincooking

Easylevel

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Apple and blackberry crumble, a serving idea — golden topping and tender fruit

Step-by-step recipe check off as you go

Dice the apples
Preheat the oven to 190 °C (375 °F). Peel the apples and cut them into 2 cm dice. Toss them right in the dish with the blackberries, the tablespoon of light brown sugar, and cinnamon.
Make the crumb topping
In the mixing bowl, combine the flour, light brown sugar and almond flour. Add the chilled butter and rub with your fingertips until you get large, irregular crumbs.
Popotam's tipStop as soon as there is no dry flour left: the big crumbs are what bake up the crispiest.
Bake until bubbling
Scatter the topping over the fruit without pressing down. Bake for 30 minutes at 190 °C (375 °F): the top should be golden brown and the purple juices bubbling around the edges.

And there you go, it's ready

Check off every step to take the steaming crumble out of the oven.

Secrets for an extra-crispy crumble what makes all the difference

Secrets

Butter straight from the fridge: if it is soft, the dough clumps into a paste instead of crumbling.
Never press the topping down onto the fruit: let the air circulate to brown every single crumb.
With frozen blackberries, use them straight from the freezer tossed with a spoonful of flour to trap their juices.

Storage and make-ahead

It keeps for 2 days in the fridge and regains all its crispness after 10 minutes in the oven at 180 °C (350 °F).

Variations

Swap 50 g flour for 50 g rolled oats for even more crunch.
Apples and pears with a few dark chocolate chips tucked beneath the topping.
Apples and quinces precooked for 10 minutes in a saucepan.

Frequently asked questions

Peut-on le préparer à l'avance ?

Oui : prépare le plat de fruits et garde la pâte émiettée à part au frigo. Assemble juste avant d'enfourner.

Comment remplacer les mûres hors saison ?

Des mûres ou des framboises surgelées fonctionnent à merveille, ou une poignée de cranberries séchées.

Faut-il précuire les pommes ?

Non, coupées en dés de 2 cm elles fondent en 30 minutes au four tout en gardant un peu de mâche.

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