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 so there's no need to rub butter into flour with your fingertips.
Serve warm with custard, cream or a scoop of vanilla ice cream.
Once you've made this, my Thermomix rhubarb crumble is another winter warmer and a great one to try.
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 all year round.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Apples - Granny Smith apples are 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 crumbly topping. If self-raising is all you have, it will still work but the topping will be more biscuity in texture.
- Unsalted 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 hint of spice.
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 pieces, white sugar and cinnamon to your baking dish and toss to combine.
- Add the flour, chilled butter and brown sugar to the Thermomix bowl.
- Mix until the mixture resembles coarse crumbs and starts to clump together.
- Tip the crumble topping evenly over the blackberries and apples and press down gently with the back of a fork. Bake in the oven for 35-40 minutes until golden brown and the blackberries and apples are bubbling around the edges.
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.
- My favourite way of serving this is with Bird's custard for a proper British finish. You can find it at speciality stores in Australia.
⭐️ Did you make this Blackberry & Apple Crumble? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.
📖 Recipe
Thermomix Blackberry and Apple Crumble
A deliciously cosy dessert that's perfect for winter.
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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 23cm x 17cm oval baking dish, or one of similar proportions. Add the blackberries, sugar and cinnamon, then toss to combine.
For the Crumble Topping
- Add the flour, chilled butter and brown sugar to the Thermomix bowl and mix for 15-25 sec/speed 5, until the mixture resembles coarse crumbs and starts to clump together. 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 around the edges.
- Serve immediately with custard, cream or a scoop of vanilla ice cream.
Notes
Apples: Granny Smith apples are 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 end up with pastry.
Variation: 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.
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