Apple and Blackberry Crumble

This apple and blackberry crumble is the perfect gluten free dessert to have during autumn. Make the most of these delicious seasonal fruits with this warm and comforting treat.

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Why You’ll Love This Recipe

• Delicious gluten free crumble topping and filing
• Serve as a pudding or a tasty afternoon snack with a hot cup of tea
• A lovely way to use up blackberries picked fresh from the hedgerow (you can also use frozen blackberries)

Ingredients

Topping

• 140g (1 cup) gluten free plain / all-purpose flour
• 75g (3/4 cup) gluten free oats
• 50g (1/3 cup) white sugar
• 1 tsp ground cinnamon
• 100g (3.5oz) salted butter (cold and cut into cubes)

Filling

• 4 or 5 Bramley apples or cooking apples (approx. 800g / 28oz once peeled and cored)
• 180g (6oz) fresh or frozen blackberries
• Splash of water

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Ingredient Notes

Apples

You can use any type of apples for this crumble. However, I would recommend using Bramley apples or cooking apples as they maintain their tart flavour during the cooking process.

I used 5 medium sized Bramley apples to fill a 9×9” dish. Once I had peeled and cored the apples they weighed just under 800g / 28oz.

Blackberries

Fresh or frozen blackberries can be used in this recipe. I picked my blackberries earlier in the season and then froze them until I was ready to use them.

There is no need to defrost them before using, as they will quickly thaw out in the oven.

Gluten Free Oats 

In order to make this crumble gluten free you will need to use gluten free rolled porridge oats, sometimes referred to as old fashioned rolled oats.

Bob’s Red Mill Gluten Free Organic Oats are a good option if you are based in the US.

Gluten Free Flour

As well as gluten free oats, you will want to use gluten free flour as well. King Arthur Gluten Free Flour is a good choice if you are based in North America.

If you are based in the UK then Doves Farm is a good brand of gluten free flour to use.

If you are able to tolerate gluten, then you can use regular plain or all-purpose flour for this recipe. Alternatively, you can use freshly milled whole grain wheat flour.

Equipment

• Sharp knife
• Vegetable peeler (optional)
• Cutting board
• Kitchen scales or measuring cups
• Mixing bowl
• Silicone spatula or large spoon
• Saucepan or Dutch oven
• 9×9” Pyrex dish or similar size pie dish

How to Make Gluten Free Apple and Blackberry Crumble

Step 1

Peel and cut your apples into bite size chunks.

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Step 2

Add the apples to a saucepan or Dutch oven and cook over a medium heat for about 10 minutes, until they start to soften.

Add a few splashes of water to prevent the apples from sticking to the pan and stir regularly.

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Step 3

Preheat your oven to 180 °C / 350°F.

Step 4

Add the flour, oats, sugar and cinnamon to large mixing bowl. Use a spoon to mix the ingredients together well.

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Step 5

Cut up your cold butter into cubes (keep it in the fridge up until this point if you can).

Add the cubes of butter to the flour mixture and use your fingers to rub the butter into the flour mixture to form the crumble.

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Step 6

Transfer the cooked apples into a Pyrex dish or pie dish. Add the blackberries and then the crumble mixture on top of the apples.

Bake in the oven for approximately 40 minutes, until the topping is golden brown.

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Notes

Apple and blackberry crumble can be served hot or cold. I like eating my crumble hot and adding cold custard to the side.

Enjoy it with hot or cold custard, vanilla ice cream or cream.

Any leftover crumble can be stored in the fridge for up to 3 days.