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.
Jump to:
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.
Print Recipe
Pin Recipe
Servings: 5
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.
Comments
No Comments