Fairly healthy comfort dessert
Unlike most recipes, here I’m sharing a fairly healthy version of the apple crumble recipe. And I choose blackberry to go with the apples. Because the two are simply good together.
If you prefer, you can use different berries, such as raspberries, gooseberries, or strawberries.
I have actually posted a recipe for apple and raspberry crumble that you can refer to.
You may wonder why I should post another crumble recipe with almost identical fruit combos. This is because I use different ingredients for the crispy topping of both recipes.
In my previous recipe, the topping uses a combination of plain flour, oats and loads of seeds. And in this one, I do not use plain flour, nor do I use the seeds. Instead, I use wholemeal flour and oats only.
However, I feel that both are reasonably healthy comfort desserts. And both offer goodness in their own ways.
For this apple and blackberry crumble recipe, I have the inspiration from The Complete Book Of Diabetes Cooking by Bridget Jones. A friend of mine gave me the book when she found out that I have to be careful with my sugar intake.
But I admit that I don’t follow the recipe to the letter as I find it too strict in flavor and texture. The original recipe uses eating apples, which taste sweeter. And I prefer granny smith apples for cooking because they offer fresh tanginess in the end product.
So, this recipe is my own version of healthy apple and blackberry crumble.
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What you need to make it
You only need 7 items for this apple blackberry crisp. They are:
- Wholemeal flour.
- Light, soft brown sugar.
- Salted butter.
- Cinnamon powder.
How to make apple and blackberry crumble
As we know, apples turn their colour brown quickly due to the oxidation process. Though you can prevent it by adding lemon juice to the apples, I prefer not to do that.
Simply because the granny smith apples tend to have a tangy taste. So I don’t need more sourness from the lemon juice.
Therefore, we have to work quickly.
I’d say place all the ingredients nearby, within reach. And prepare all the equipment needed.
Then preheat your oven to gas 5/ 190°C/ 375°F.
Prepare and butter your ovenproof dish.
Mix the wholemeal flour with cinnamon. Then, rub it into the butter until it resembles fine breadcrumbs. Then add in the oats and brown sugar. Rub again until they all mix and become slightly wet and sticky.
Then quickly peel, core, and chop the apples. Place them on the dish and scatter the blackberries on top.
Sprinkle the soft brown sugar over the fruits before covering them with
the topping mixture. You can gently press the topping with the back of a spoon.
Bake your apple blackberry crumble for about 40 minutes or until the top looks brownish and crispy.
Tips to make the scrumptious crumble
- Try your apple and blackberry a little to discover how sour it is. Because some apples and blackberries are tangier than others, you may want to adjust how much sugar you want to put in the fruits. However, I always find that 2 tablespoons of soft brown sugar is enough.
- Cut your apples in similar sizes so they will cook evenly.
You can keep the crumble in the refrigerator for up to one week. Just make sure you cover it tightly with a clingfilm/ saran wrap before placing it in the fridge.
There are two ways of freezing this classic dessert. The first one, you freeze the baked crumble. And the second one, you freeze the assembled crumble on the dish without baking it.
Reheat the frozen baked crumble in the preheated oven at gas 5/ 190°C/ 375°F for 30-40 minutes. And about 40-45 minutes for the unbaked crumble.
More comfort dessert recipes
Thank you for checking this apple blackberry crumble recipe. I hope you like what you read and will try it out. When you do, I’ll really appreciate it if you share what you think about the recipe in the comments below (leave a reply).
You may also want to check my other recipes for comfort desserts.
Take care and all the best.
Apple Blackberry Crumble: Easy, Simple And Healthy
- Apple corer
- Chopping board
- Kitchen knife
- Mixing bowls.
- Ovenproof casserole dish
- 2 pounds granny smith apples approximately 6 apples.
- 5.29 ounces blackberries.
- 6.17 ounces salted butter.
- 1 ½ cups wholemeal flour.
- ¾ cup oatmeal/ porridge oats.
- 4 tablespoons soft light brown sugar approximately 50gr/ 1.76oz.
- 1 teaspoon cinnamon powder.
- Preheat the oven to gas 5/ 190°C/ 375°F.
- In a mixing bowl, place the wholemeal flour and stir in the cinnamon powder.
- Rub the flour mixture with butter until they resemble breadcrumbs.
- Add the oats and 2 tablespoons of soft brown sugar to the flour mixture as you keep rubbing. The mixture will start to feel a bit wet and sticky. Set aside.
- Peel, core and chop the apples. Place them in an ovenproof dish approximately 2 litres/ 70.39 fl. oz/ 8 cups). Spread the apples in one layer evenly.
- Scatter the blackberries on top of the apples and sprinkle 2 tablespoons of soft light brown sugar over the fruits.
- Put the flour mixture on top of the fruits, and make sure it covers the fruits. Gently press the topping with the back of a spoon.
- Bake the apple and blackberry crumble for 40 minutes, or until the topping looks brown and crunchy.
- You can use any apples that you like. And you can also use Bramley cooking apples.
- If you don’t have light soft brown sugar, you can substitute it with demerara sugar.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.