Fruit crumble has a golden, buttery topping that breaks into crisp crumbs over soft, juicy fruit. That familiar combination comes together in Delia Smith Blackberry and Apple Crumble Recipe, with sharp cooking apples, sweet blackberries, and a lightly crunchy topping.
Ingredients
This recipe serves 6 people and takes approximately 20 minutes to prepare and 35–40 minutes to bake.
For the Fruit Filling:
700g Bramley cooking apples
250g fresh or frozen blackberries
60g caster sugar
1 tablespoon lemon juice
1 tablespoon cornflour
½ teaspoon ground cinnamon (optional)
For the Crumble Topping:
175g plain flour
115g cold unsalted butter
100g demerara sugar
50g porridge oats (optional)
A small pinch of salt
Bramley apples are a good choice because they soften nicely in the oven and have enough sharpness to balance the sugar. If you prefer pieces of apple that stay firmer after baking, use half Bramley and half Braeburn apples.
I prefer demerara sugar for the topping because its larger crystals give the crumble a pleasant crunch. You can leave out the oats if you want a more traditional, finer crumb.
How to Make Delia Smith Blackberry and Apple Crumble
Step 1: Prepare the Apples and Blackberries
Preheat your oven to 200°C (180°C fan), Gas Mark 6. Lightly grease a medium-sized ovenproof dish, approximately 1.5 litres in capacity.
Peel the apples, remove the cores, and cut them into slices about 5mm thick. Keep the slices fairly even so they soften at the same rate during baking.
Place the sliced apples in a mixing bowl with the blackberries. Add the caster sugar, lemon juice, cornflour, and cinnamon if you enjoy a little spice.
Gently mix the fruit until everything is evenly coated. The cornflour will help thicken the juices released by the apples and blackberries as they cook.
Transfer the mixture to your baking dish and spread it evenly. Don’t worry if some blackberries break while mixing, as their juices will give the filling a lovely deep purple colour.
Step 2: Prepare the Crumble Topping
Put the plain flour into a large bowl and add the pinch of salt. Cut the cold butter into small cubes and add them to the flour.
Using your fingertips, rub the butter into the flour until the mixture looks like coarse breadcrumbs. You should still see a few small pieces of butter, which will help the topping become crisp in the oven.
Stir in the demerara sugar and oats if using. Mix lightly with a spoon, keeping the texture loose rather than pressing everything together.
Scatter the topping over the fruit until the entire surface is covered. Avoid pressing it down, as a loose topping cooks more evenly and produces a nicer crumbly finish.
I like leaving a few larger clumps on top. They turn beautifully golden during baking and give the finished crumble a more homemade appearance.
Step 3: Bake the Crumble
Place the dish on the middle shelf of your preheated oven and bake for 35–40 minutes.
The crumble is ready when the topping is golden brown and the blackberry juices are bubbling around the edges. Push a small knife through the topping to check the apples. They should be tender without any hard pieces remaining.
If the surface browns before the fruit is cooked, loosely cover the dish with aluminium foil and continue baking.
Remove the crumble from the oven and leave it to rest for about 10 minutes. The fruit filling will thicken slightly as it cools, making the crumble easier to serve.
What to Serve With Delia Smith Blackberry and Apple Crumble
Warm apple and blackberry crumble is traditionally served with custard, cream, or ice cream. Each gives the pudding a slightly different finish, although vanilla custard is probably the most familiar British choice.
Vanilla Custard: Warm custard tastes excellent with the sharp apples and blackberries. I prefer pouring it around the crumble instead of directly over the topping, so the crumbs stay crisp.
Vanilla Ice Cream: A scoop of vanilla ice cream melts slowly against the warm fruit. Its sweetness goes nicely with the slightly tart blackberry filling.
Double Cream: Cold double cream gives the pudding a rich, smooth finish without adding too much sweetness. You only need a small amount alongside each serving.
Crème Fraîche: If you enjoy a slightly tangy accompaniment, crème fraîche is another good choice. Its mild acidity pairs especially well with sweet, ripe blackberries.
For a traditional Sunday lunch dessert, I would serve Delia Smith Blackberry and Apple Crumble Recipe warm from the oven with a generous helping of homemade vanilla custard.
Delia Smith Blackberry and Apple Crumble Nutrition Information
The following values are approximate per serving, based on six portions prepared with the optional oats and without additional toppings.
Nutrient | Amount per serving |
|---|---|
Calories | 460 kcal |
Carbohydrates | 74g |
Protein | 5g |
Total Fat | 16g |
Saturated Fat | 10g |
Fibre | 5g |
Sugar | 40g |
The nutritional values will vary depending on the apples, butter, and serving sizes. Adding custard, cream, or ice cream will increase the calorie and fat content.
FAQs
Can I Use Frozen Blackberries?
Yes, frozen blackberries are absolutely fine for this recipe. Add them directly to the apples without thawing them first.
Frozen berries sometimes release more liquid than fresh ones, so you may need an additional teaspoon of cornflour to keep the filling from becoming watery.
What Are the Best Apples for Blackberry and Apple Crumble?
Bramley cooking apples are traditionally used in British apple crumbles because they have a sharp flavour and soften during baking.
Granny Smith apples are another good option, although they tend to hold their shape better. You can also combine different varieties to get a mixture of soft and slightly firm apple pieces.
Why Is My Crumble Topping Not Crispy?
A soft topping can result from using butter that is too warm, adding too much moisture, or removing the crumble from the oven too early.
Use cold butter and keep the topping mixture loose. Bake until the surface is golden brown and the fruit is bubbling underneath. Avoid covering the crumble immediately after baking, as trapped steam can soften the topping.
Can I Make Blackberry and Apple Crumble Ahead of Time?
Yes. Prepare the fruit filling and crumble topping separately, then refrigerate them in covered containers for up to 24 hours.
When you are ready to bake, spread the fruit in your baking dish, scatter the topping over it, and cook as directed. Keeping the two mixtures separate helps prevent the topping from becoming damp.
How Long Does Blackberry and Apple Crumble Last?
Cooked crumble will keep in the refrigerator for approximately 3–4 days when stored in a covered container. Allow it to cool before refrigerating, and place it in the fridge within two hours of baking.
To reheat, place it in an oven at 180°C for about 15–20 minutes, or until thoroughly hot. The oven is preferable to the microwave because it helps restore some of the topping’s crunch.
Can I Freeze Blackberry and Apple Crumble?
Yes, you can freeze the baked crumble for up to three months. Allow it to cool completely before placing it in a freezer-safe container.
Thaw it overnight in the refrigerator, then reheat in the oven at 180°C until piping hot throughout. The fruit may become slightly softer after freezing, but the crumble will still have its familiar buttery flavour.