This blackberry and apple crumble combines tart apples and juicy blackberries beneath a buttery crumble topping. The Thermomix takes care of the crumble topping in seconds - no rubbing butter into flour required.
Serve warm with custard, cream or a scoop of vanilla ice cream.
Once you make this, my Thermomix rhubarb crumble is another great one to try.
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Why You'll Love This Recipe
- A classic English pudding which never gets old.
- Ready in under an hour.
- Uses frozen blackberries, so you can make it any time of year.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Apples - Granny Smith is the perfect choice - they're tart and hold their shape well during baking. Other apples will work but may go mushy. Cut into even 2cm cubes so they cook through evenly.
- Blackberries - I always use frozen as they're cheaper and available year-round. No need to thaw, just add them straight to the baking dish.
- Plain flour - plain flour gives you that classic sandy, crumbly topping. If self-raising is all you have, it will still work but the topping will be more biscuity in texture.
- Butter - must be straight from the fridge. Cold butter is what creates the crumbly texture; soft butter will turn the topping into pastry.
- Brown sugar - used in the crumble topping for a hint of caramel flavour.
- White sugar - just a small amount in the filling to balance the tartness of the fruit.
- Cinnamon - adds a gentle warmth to the filling without overpowering the fruit.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the blackberries, apple, sugar and cinnamon to your baking dish and toss to combine.
- Weigh the flour, chilled butter and brown sugar into the Thermomix bowl.
- Mix until the mixture resembles breadcrumbs.
- Tip the crumble topping evenly over the fruit filling and press down gently with the back of a fork.
Recipe Tips
- Don't be afraid to pile the crumble topping high - the fruit will shrink down as it cooks.
- You can also make individual portions in ramekins - just reduce the baking time and keep an eye on them.
- The crumble is ready when the topping is golden and the fruit is bubbling up through the sides.
- My favourite way of serving this is with Bird's Custard for a proper British finish. It's available at specialty food stores and some Woolworths stores in the international aisle.
Storage
Allow to cool completely, then cover and refrigerate for up to 3 days. To make ahead, prepare the filling and topping separately, cover and refrigerate both, then assemble just before baking.
📖 Recipe
Thermomix Blackberry and Apple Crumble
A deliciously cosy dessert that's perfect for winter.
Ingredients
For the Blackberry & Apple Filling
- 2 Granny Smith apples, peeled and cut into 2cm cubes, see notes
- 250 g blackberries, fresh or frozen
- 2 tablespoons white sugar
- ¼ teaspoon cinnamon
For the Crumble Topping
- 160 g plain flour
- 115 g unsalted butter, chilled, see notes
- 80 g brown sugar
Instructions
- Preheat the oven to 200°C/400°F (180°C fan)
For the Blackberry & Apple Filling
- Peel and core the apples and roughly cut them into 2cm cubes. Place them in a medium-sized baking dish, then add the blackberries, sugar, and cinnamon. Toss to combine.
For the Crumble Topping
- Weigh the flour, chilled butter and sugar into the Thermomix bowl and mix for 15-25 sec/speed 5. (It should look like sand, but be careful not to overmix, or it will become pastry!)
To Assemble
- Tip the crumble topping evenly over the blackberry and apple filling and press down gently with the back of a fork. Don't be afraid to pile it high as the fruit shrinks down as it cooks.
- Bake in the oven for 35-40 minutes until golden brown and the blackberries and apples are bubbling from the sides.
- Serve immediately with piping hot custard or a scoop of vanilla ice cream.
Notes
Apples: Granny Smith is the perfect choice - they're tart and hold their shape well during baking. Other apples will work but may go mushy. Cut into even 2cm cubes so they cook through evenly.
Butter: Your butter must be straight from the fridge - if it's soft, you'll get pastry, not breadcrumbs.
Variations: You can also make individual portions in ramekins, just reduce the baking time and keep an eye on them.
Storage: Allow to cool completely, then cover and refrigerate for up to 3 days. To make ahead, prepare the filling and topping separately, cover and refrigerate both, then assemble just before baking.
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Jade Trevelyan says
Do you think you could use almonds flour?
Vicki says
Hi Jade, I've not used almond flour in this recipe so can't say for certain if it will turn out okay. Vicki.