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Delia Smith Blackberry and Apple Crumble Recipe

Delia Smith Blackberry and Apple Crumble Recipe

Delia Smith's blackberry and apple crumble recipe combines tart apples with sweet blackberries under a crisp, buttery topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 People
Course: Dessert
Cuisine: British
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Fruit Filling:
  • 500 g cooking apples peeled, cored and sliced
  • 300 g blackberries
  • 75 g caster sugar
  • 1 tsp ground cinnamon
  • 1 tbsp cornflour
  • Crumble Topping:
  • 175 g plain flour
  • 100 g cold unsalted butter cubed
  • 75 g demerara sugar
  • A pinch of salt

Method
 

  1. Preheat oven to 190°C (170°C fan / Gas 5). Toss apples and blackberries with sugar, cinnamon and cornflour.
  2. Spread the fruit mixture into a baking dish.
  3. Rub cold butter into flour until it resembles coarse breadcrumbs with larger clumps.
  4. Stir in the demerara sugar and salt.
  5. Scatter the topping evenly over the fruit.
  6. Bake for 35–40 minutes until golden and bubbling at the edges.
  7. Rest for 5–10 minutes before serving.

Notes

Cornflour is essential for thickening the juices blackberries release during baking.
Keep the butter cold for a crumble topping with real texture.
A mix of ripe and slightly firmer blackberries gives the best texture balance.
Bubbling at the edges is the best sign the filling is properly cooked through.
Freezes well either baked or unbaked, for up to 3 months.