Ingredients:

  • 900 g Tart Apples (peeled & sliced 1/4 inch thick)
  • 250 g Fresh or Frozen Blackberries
  • 60 g Granulated Sugar (for filling)
  • 1 tbsp All-Purpose Flour or Cornstarch (for filling)
  • 1 tbsp Lemon Juice
  • 1 tsp Ground Cinnamon
  • 200 g All-Purpose Flour (for topping)
  • 100 g Unsalted Butter, chilled and cubed
  • 75 g Light Brown Sugar, packed
  • 25 g Granulated Sugar (for topping)
  • 50 g Rolled Oats (Old-fashioned)
  • 1/4 tsp Salt

Instructions:

  1. Preheat oven to 180°C (350°F). Lightly grease a 9x13 inch deep baking dish.
  2. For the filling, combine the sliced apples, blackberries, 60g sugar, 1 tbsp flour/cornstarch, lemon juice, and cinnamon in a large bowl. Gently toss until evenly coated, then pour the mixture into the prepared baking dish.
  3. For the crumble topping, whisk together the 200g flour, both sugars (75g brown, 25g granulated), salt, and rolled oats in a separate medium bowl.
  4. Add the cold, cubed butter to the dry topping ingredients. Using your fingertips or a pastry blender, quickly cut the butter into the mixture until it resembles coarse breadcrumbs with some pea-sized chunks remaining. Avoid overmixing.
  5. Evenly sprinkle the crumble topping over the fruit filling, ensuring some fruit peeks through.
  6. Bake for 40–45 minutes, or until the topping is deep golden brown and the fruit juices are bubbling visibly around the edges.
  7. Remove from the oven and allow the Apple blackberry crumble to rest for at least 15 minutes before serving hot, ideally with vanilla custard or cream.