Classic Apple and Blackberry Crumble

• •3 piece Baking apples (such as Granny Smith or Bramley) (peeled, cored, and cut into 1/2-inch chunks)
• •1.5 cup Fresh or frozen blackberries (unthawed if frozen)
• •2 tbsp Granulated sugar (for sweetening the fruit)
• •1 tbsp Lemon juice (freshly squeezed)
• •0.5 tsp Ground cinnamon
• •1 cup All-purpose flour
• •0.5 cup Rolled oats (old-fashioned oats work best)
• •0.5 cup Light brown sugar (packed)
• •0.5 cup Unsalted butter (cold and cubed)
• •0.3 tsp Fine sea salt

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square (or similar 1.5 to 2-quart) baking dish with butter.

2. 2

   In a medium bowl, combine the diced apples, blackberries, granulated sugar, lemon juice, and ground cinnamon. Toss gently to coat, then transfer the mixture evenly into the prepared baking dish.

3. 3

   In another bowl, whisk together the all-purpose flour, rolled oats, brown sugar, and salt. Add the cold cubed butter and rub it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse, pea-sized breadcrumbs with some larger clusters.

4. 4

   Evenly scatter the crumble topping over the fruit layer, taking care not to pack it down too tightly so heat can circulate.

5. 5

   Bake in the preheated oven for 35 to 40 minutes, until the topping is deeply golden brown and the deep purple blackberry juices are bubbling up around the edges.

6. 6

   Remove from the oven and allow to cool for 10 minutes before serving warm with custard, double cream, or vanilla ice cream.

Chef's Tips

• 💡Keep the butter cold until the moment you mix it into the topping to ensure a light, crisp, pebbly texture rather than a greasy dough.
• 💡If your crumble topping browns too quickly before the apples are fork-tender, tent a piece of aluminum foil loosely over the dish for the last 10 minutes of baking.