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AI-generated photograph: A generous spoonful of apple and blackberry crumble in a shallow white bowl, a craggy golden oat topping, deep purple fruit juices and a pool of pale yellow custard

Home · Recipes · Apple and blackberry crumble

British · Desserts

Apple and blackberry crumble

bramley apple and blackberry · golden oat crumble · warm custard

AI-generated photograph

Sharp Bramley apples and blackberries baked under a golden oat crumble until the purple juices bubble up at the edges. Made with oil instead of butter, so it is vegan and still beautifully crisp.

Contains: cereals containing gluten, as written. Gluten is in the plain flour, the porridge oats and the oat custard. Plant-based custards can also contain soya, so check the label; the fruit contains none of the 14 allergens.

Ingredients

  • 1kg Bramley cooking apples (about 3 large), peeled, cored and cut into 2cm chunks
  • 250g blackberries, fresh or frozen
  • 60g light brown soft sugar, for the fruit
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornflour
  • 175g plain flour
  • 75g porridge oats
  • 90g light brown soft sugar, for the topping
  • A pinch of salt
  • 100ml vegetable oil or light olive oil
  • To serve: 500ml oat custard

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Let's cook

  1. Heat the oven to 190C (170C fan). You need an ovenproof dish of about 20 by 30cm.
  2. Put the apples, blackberries, 60g sugar, cinnamon and cornflour in the dish and toss together. The cornflour thickens the juices as they bake.
  3. In a bowl, mix the flour, oats, 90g sugar and salt. Pour in the oil and stir with a fork, then rub it between your fingertips until it forms clumps, like rough breadcrumbs with some bigger pieces. If it feels dry, add 1 tablespoon of cold water.
  4. Scatter the crumble evenly over the fruit. Do not press it down: a loose topping bakes crisper.
  5. Bake for 35 to 40 minutes, until the top is golden and the fruit juices are bubbling up at the edges.
  6. Leave it to cool for 10 minutes, as the fruit is very hot. Meanwhile, warm the custard in a pan, stirring.
  7. Spoon into warm bowls and pour the custard alongside.

Tips

  • Bramleys collapse into a soft, tangy purée as they bake. For apples that keep their shape, use half Bramley and half Braeburn.
  • Frozen blackberries work just as well and are often cheaper; add them straight from frozen.
  • Leftovers keep covered in the fridge for 2 days. Reheat until steaming hot.

Swaps

  • Not vegan: use 100g cold butter, rubbed in with your fingertips, instead of the oil, and serve with ordinary custard. This adds milk, and custard often adds eggs.
  • Gluten free: use gluten-free plain flour and oats labelled gluten free, and a custard that is gluten free.
  • Swap the blackberries for raspberries or chopped plums.

More in the British meal plan

Our own recipe. The photograph is AI-generated.

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The British meal plan