This easy apple and blackberry crumble with oats is a healthy apple crumble and a great way to use up apples and berries for a classic baked dessert. Apple blackberry crumble with oats can be made in advance, frozen for later or whipped up as a quick family dessert on a colder evening.
Put the 150g flour, 75g caster sugar, 100g rolled oats and the 150g unsalted butter in a mixing bowl.
Rub the ingredients together with your fingers and thumbs to create a crumble texture. Set aside until you're ready to cook.
Peel and core the 4 apples. Chop up the Bramley apples into chunks and add to a sauce pan. Also add 1 tablespoon of lemon juice, 4 of water and 2 tablespoons of sugar. On a low heat soften the apples. they should be soft but not falling apart.
(If you are doing a mix of Bramley and eating apples then add the eating apples once the Bramley apples start to soften and take off the heat after a few mins. They should be slightly soft but not falling apart.)
When the apples have softened slightly but not falling apart take off the heat. Allow it to cool if you are having it later in the day or pour it in the oven-proof dish ready for the crumble topping.
Add the slightly softened apples to the oven-proof dish. Dot the blackberries on top of the apples and gently mix through.
How to bake a crumble
Preheat the oven to 180ºC fan/ 356ºF/ Gas mark 4.
Pour over the crumble topping and put it in the oven for 30-40 minutes until golden brown.
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Notes
You can use either Bramley apples or eating apples. Bramley apples benefit from being cooked in a saucepan to break them down and sweeten them before they bake. Eating apples don't need this and will soften in the oven.Best served with custard or ice cream.Keeps very well in the fridge for up 2 days.Make the crumble topping ahead of time and store it in the freezer and bake from frozen. (It will still be malleable).