Apple and Blackberry Crumble (Easy Small Batch)
Apple and blackberry crumble is a classic British dessert that combines tart blackberries and sweet apples with a crunchy crumbly topping. It is a popular dessert during the autumn season when both blackberries and apples are in abundance.Crumble desserts have been enjoyed in British cuisine for centuries and were initially known as “brown betty" or “fruit crumble." The term “crumble" refers to the crumbly texture of the topping, which is made by combining flour, sugar, and butter. This mixture is sprinkled over the fruit filling and baked until golden and crispy.Apple and blackberry crumble is often served with a scoop of vanilla ice cream or a drizzle of custard to add creaminess and enhance the overall taste. The contrast between the warm, juicy fruit filling and the crisp, buttery topping makes it a comforting and satisfying dessert.This dessert is not only loved in Britain but has also gained popularity worldwide. It can be enjoyed throughout the year using frozen blackberries and apples when fresh ones are not available.Apple and blackberry crumble is a versatile dessert that can be easily customized. You can add spices like cinnamon or nutmeg to the fruit filling for extra warmth and flavor. Some variations also include chopped nuts or rolled oats in the crumble topping to add additional texture.Overall, apple and blackberry and apple crumble is a beloved dessert that showcases the bountiful flavors of seasonal fruits in a simple yet delicious way.Enjoy another British favorite – Mince Pies
- 2 medium-sized apples peeled, cored, and chopped
- 1 cup blackberries
- 2 tablespoons granulated sugar or brown sugar
- Sprinkle of corn starch
- 1/2 teaspoon ground cinnamon optional
For the Topping
- 1/2 cup all-purpose flour you can use gluten-free flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/2 cup unsalted butter chilled and diced
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the chopped apples, blackberries, granulated sugar (or brown sugar), a sprinkle of cornstarch, and ground cinnamon (personally, I omit the cinnamon). Mix well to evenly coat the fruit.
- Divide the fruit mixture equally among four ramekin dishes, filling them about three-quarters of the way.
- In a separate bowl, combine the all-purpose flour, rolled oats, and brown sugar. Mix well.
- Add the chilled and diced butter to the flour mixture. Use your fingertips to rub the butter into the dry ingredients until it resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the fruit in each ramekin dish.
- Place the ramekin dishes on a baking sheet and transfer them to the preheated oven.
- Bake for about 25-30 minutes or until the fruit is bubbling and the crumble topping is golden brown.
- Remove the ramekin dishes from the oven and let them cool for a few minutes before serving.
- Serve the apple and blackberry crumble warm as is or with a scoop of vanilla ice cream, a dollop of whipped cream, or custard, if desired.
- Enjoy your homemade apple and blackberry and apple crumble!
I tend to sprinkle a little bit of cornstarch over my cut-up blackberry and apple mix. This helps to thicken up the juices slightly. Personally, I’m not a big fan of cinnamon, so I don’t include it when I cook. It is more commonly used than not. NUTRITIONAL FACTS
- Calories: Approximately 1600-1800 calories
- Carbohydrates: Approximately 200-250 grams
- Protein: Approximately 15-20 grams
- Fat: Approximately 90-100 grams