Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Blackberry and Apple Crumble with Biscoff Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 43 reviews

This delightful Blackberry Crumble recipe combines tart blackberries and sweet Bramley apples with a spiced, buttery crumble topping for a comforting dessert. Baked to golden perfection, it’s ideal served warm with ice cream for a cozy treat that showcases the best of seasonal fruits and classic British baking.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Fruit Filling

  • 4 large cooking apples (Bramley apples preferably), peeled, cored and sliced
  • 2 tbsp lemon juice
  • 2 tbsp plain flour (all purpose)
  • 1 ½ tsp ground cinnamon
  • 4 tbsp Demerara sugar
  • 2 cups (300g) blackberries (wild or cultivated)
  • 2 tbsp (30g) cold butter or vegan alternative, cubed

Crumble Topping

  • 10 Biscoff biscuits (or 3 tbsp Demerara sugar if not using biscuits)
  • 1 ¼ cups (150g) self-rising flour (or all-purpose flour with ½ tsp baking powder)
  • 1 cup (100g) golden caster sugar (or light brown sugar)
  • 1 tsp ground cinnamon
  • ½ cup (115g) cold unsalted butter or vegan alternative, cubed

Instructions

  1. Preheat and Prepare Filling: Preheat your oven to 350°F (180°C). Peel, core, and slice the apples then place them in a 26cm (10 ½ inch) pie dish. Toss the sliced apples with lemon juice, flour, cinnamon, and Demerara sugar to coat evenly.
  2. Add Blackberries and Bake Initial Layer: Gently fold in the blackberries using a spoon. Dot the fruit mixture evenly with cubed cold butter. Cover the pie dish with foil or an oven-safe lid and bake for 20 minutes to soften the fruit filling.
  3. Prepare Crumble Topping: If using Biscoff biscuits, crush them finely using a food processor or place them in a bag and crush with a rolling pin. In a separate bowl, combine the flour, sugar, and cinnamon for the topping. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs that can hold together in small lumps. Adjust butter or flour if needed to achieve the right texture.
  4. Assemble and Top: Remove the pie dish from the oven using oven mitts. Evenly spread the prepared crumble topping over the hot fruit filling, pinching some of the topping into small clumps for texture. Sprinkle the crushed Biscoff biscuits over the crumble.
  5. Final Bake: Return the dish to the oven and bake uncovered for 30 minutes, or until the topping is golden brown and the fruit filling bubbles at the edges.
  6. Cool and Serve: Allow the crumble to cool slightly to let the filling firm up for easier serving. Spoon into bowls and serve warm, ideally accompanied by a scoop of ice cream for a classic presentation.

Notes

  • Using Bramley apples is recommended for their tartness and texture, but you can substitute with other cooking apples.
  • If you prefer a vegan version, use vegan butter alternatives for both the filling and crumble topping.
  • You can omit the Biscoff biscuits and simply use additional Demerara sugar if desired for the topping crunch.
  • Make sure the butter is cold when rubbing into the flour to achieve a crumbly texture.
  • For extra flavor, you could add a pinch of nutmeg or ginger to the crumble topping.
  • Let the crumble cool briefly before serving to avoid the filling being too runny.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/blackberry-and-apple-crumble-with-biscoff-cookies-recipe/