Amelia Grace Blackberry and apple is one of those combinations that feels like it belongs entirely to autumn, and this crumble makes the absolute most of both.
I love this pairing because the tartness of a good cooking apple and the sweet, slightly jammy quality of cooked blackberries balance each other out perfectly, all sitting under the same crisp, buttery crumble topping I use for every version of this pudding.
It’s a wonderful way to use up blackberries if you’ve been out picking, and equally good with a bag from the shop.
Why Apple and Blackberry Work So Well Together
The pairing of apple and blackberry isn’t just tradition — the two fruits genuinely complement each other in both flavour and texture.
Cooking apples bring a firm bite and a sharp, slightly acidic flavour that holds its own even after baking, while blackberries break down into a soft, jammy sauce that naturally sweetens and thickens the whole mixture as it cooks.
The tartness of the apple stops the finished crumble from tasting overly sweet, while the blackberries add a lovely, slightly tangy sweetness and that distinctive deep purple colour running through the filling.
Ingredients for Delia Smith Blackberry and Apple Crumble
Fruit Filling:
- 500g cooking apples, peeled, cored and sliced
- 300g blackberries
- 75g caster sugar
- 1 tsp ground cinnamon
- 1 tbsp cornflour
Crumble Topping:
- 175g plain flour
- 100g cold unsalted butter, cubed
- 75g demerara sugar
- A pinch of salt
How to Make Delia Smith Blackberry and Apple Crumble — Step by Step
Step 1 — Preheat and Prepare the Fruit
Preheat your oven to 190°C (170°C fan / Gas 5). Toss the sliced apples and blackberries with the caster sugar, cinnamon and cornflour, mixing well so the cornflour is evenly distributed.
Step 2 — Transfer to the Dish
Spread the fruit mixture evenly into a 20cm baking dish.
Step 3 — Rub in the Butter
In a separate bowl, rub the cold, cubed butter into the flour with your fingertips until it resembles coarse breadcrumbs with some larger, uneven clumps.
Step 4 — Add the Sugar
Stir in the demerara sugar and salt.
Step 5 — Scatter Over the Fruit
Sprinkle the crumble topping evenly over the fruit, covering it completely without pressing down.
Step 6 — Bake
Bake for 35–40 minutes, until the topping is deep golden and the fruit is bubbling gently at the edges.
Step 7 — Rest Briefly
Leave to stand for 5–10 minutes before serving warm.
My Top Tips for the Best Delia Smith Blackberry and Apple Crumble
Add the cornflour to the fruit. Blackberries release quite a lot of juice as they cook, and the cornflour helps thicken this into a lovely, jammy sauce rather than a thin, watery liquid.
Keep the butter properly cold for the topping. This is what gives you a crumble with real texture and crunch, rather than one that bakes flat and sandy.
Use a mix of ripe and slightly firmer blackberries. This gives you a good balance between the fruit breaking down into a sauce and some pieces holding their shape.
Don’t overwork the crumble topping. Stop rubbing in the butter as soon as you see larger, uneven clumps forming.
Look for bubbling at the edges as your cue. This tells you the fruit filling is properly hot and the cornflour has done its job of thickening the juices.
Serving Suggestions
Serve warm with a generous jug of custard, or a scoop of vanilla ice cream melting into the hot fruit. A spoonful of clotted cream is lovely too, if you fancy something richer.
How to Store Delia Smith Blackberry and Apple Crumble
In the fridge: Store in an airtight container for up to 3 days. Reheat in the oven rather than the microwave to keep the topping crisp.
At room temperature: Fine for the day it’s made, covered loosely.
In the freezer: Freeze either unbaked or baked, wrapped well, for up to 3 months. Bake from frozen if unbaked, adding extra time, or reheat a baked crumble from frozen in a low oven until piping hot.
Delia Smith Blackberry and Apple Crumble Recipe
Ingredients
Method
- Preheat oven to 190°C (170°C fan / Gas 5). Toss apples and blackberries with sugar, cinnamon and cornflour.
- Spread the fruit mixture into a baking dish.
- Rub cold butter into flour until it resembles coarse breadcrumbs with larger clumps.
- Stir in the demerara sugar and salt.
- Scatter the topping evenly over the fruit.
- Bake for 35–40 minutes until golden and bubbling at the edges.
- Rest for 5–10 minutes before serving.
Notes
Frequently Asked Questions About Delia Smith Blackberry and Apple Crumble
Can I use frozen blackberries?
Yes, there’s no need to defrost them first — simply add them straight to the fruit mixture, though the filling may need a few extra minutes in the oven to heat all the way through.
Why is my crumble filling too watery?
This is usually down to leaving out the cornflour, or not mixing it evenly through the fruit before baking. The cornflour is what thickens the juices released by the blackberries as they cook.
Can I use a different berry instead of blackberries?
Yes, raspberries or blueberries both work well in place of blackberries, following the same method and quantities.
Can I make the crumble topping ahead of time?
Yes, the topping can be made and kept in an airtight container in the fridge for up to 3 days, or frozen for up to a month, ready to scatter over freshly prepared fruit.
