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side view of apples and blackberries in a white bowl, topped with crumble and ice cream
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5 from 3 votes

Apple and Blackberry Crumble

This apple and blackberry crumble is dessert at its finest! A layer of juicy apple pieces and sweet blackberries are topped with a deliciously crisp crumble to make a fabulous, comforting dessert that is sure to become a family favourite. It’s made with just 9 ingredients and cooked in one dish!
Prep Time15 mins
Cook Time1 hr 10 mins
0 mins
Total Time1 hr 25 mins
Course: baking, Dessert
Cuisine: Australian
Servings: 8
Calories: 544kcal


For the apple and blackberry filling

  • 6 large apples Peeled and thinly sliced. 1.4kg. I recommend Granny Smith or any other tart baking apple.
  • ¾ cup caster sugar
  • 2 tsp vanilla extract
  • 4 tbs lemon juice
  • 3 cups frozen blackberries

For the crumble

  • 1 ¾ cup plain flour
  • 1 cup sugar
  • 1 ¼ cup oats
  • ¾ cup butter salted, (185 grams) cut into cubes


For the crumble

  • Pre-heat the oven to 180 °C (356 F)/160 °C fan forced. Set aside a large, deep baking dish (I used a 30cm x 18cm (12“ x 7 “) dish) and grease it with a light coating of oil spray.
  • Place the flour, sugar and oats into a mixing bowl and stir to combine.
  • Add the butter and use your fingers to rub the butter into the flour mixture, until everything is combined and the mixture looks like coarse breadcrumbs. (see notes below for extra crisp crumble option).

For the apple filling

  • Arrange the thinly sliced apples along the bottom of the baking dish. Add the sugar, vanilla and lemon juice and use a spoon to carefully stir the apples until they are coated with the sugar. Fold in the blackberries.

To assemble

  • Place the crumble evenly over the top of the apple and blackberry mixture.
  • Bake for around 1 hour - 1 hour 10 minutes, until the apples have completely cooked through and the crumble on top has become a light golden colour and crunchy. Check that the apples have cooked though. If they are sliced thickly, they may need a little more time to cook.
  • The apple filling will thicken as it sits, so set the crumble aside for 5-10 minutes before serving hot with ice cream, a dollop of whipped cream or ice cream.


  1. I recommend using Granny Smith apples, because their slightly tart flavour balances with the sweetness of this recipe. They also hold their shape well during baking and won’t go mushy. If you prefer not to have tartness, choose a sweet, red apple variety.
  2. Make sure the apples are very thinly sliced, or they will still be firm when the crumble topping has cooked. Thicker apple slices will take much longer to cook through and become soft. 
  3. The apple filling and crumble can be prepared ahead of time and frozen before cooking, ready to add to a dish and bake when required. Assemble it (uncooked) in a freezer-safe tray, covered and ready to be added to the oven and then cook according to the instructions above. Or, it can be cooked and then frozen either whole or in individual serves, ready to re-heat.
  4. To re-heat from frozen, leave the crumble at room temperature (or overnight in the fridge) to thaw before adding to the oven (or microwave) until heated through.
  5. For a more golden, crunchy crumble, you can add a little more sugar to the mixture, or place it on a tray and bake it for 10-15 minutes before adding it to the apples and baking further. This will result in a more caramelised, crunchy top.


Calories: 544kcal | Carbohydrates: 102g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 12mg | Potassium: 365mg | Fiber: 9g | Sugar: 64g | Vitamin A: 588IU | Vitamin C: 22mg | Calcium: 47mg | Iron: 3mg