There’s something undeniably comforting about a warm apple and berry crumble fresh from the oven. This dessert is the perfect blend of sweet and tart, with juicy Pink Lady apples and mixed berries baked beneath a golden, buttery crumble topping. I have used frozen berries so this crumble can be enjoyed all year round. This dessert is versatile, delicious, and so easy to make.
My apple and strawberry crumble is one of my all-time favourite recipes and is perfection to me. This mixed berry is even nicer with the addition of a variety of berries. Blueberries baked into a crumble or pie are just so delicious so I ensured I added at least 50 grams on top of the mixed berries.
I was tasked to create a dessert recipe for Laborie and to pair it with their Pino de Laborie. A delicious fortified wine with upfront aromas of rose petals, fresh cherries, plums and nougat. The intense concentration and good palate weight are well integrated with the light tannin structure and a juicy, elegant finish. It was a perfect pairing with this apple and berry crumble. You could even add a splash to the fruit mix.
Ingredients to apple and berry crumble
For this apple and berry crumble, the ingredients are straightforward, yet they come together to create a dessert that’s both indulgent and satisfying.
Filling:
- 350 g fresh or frozen mixed berries (with at least 80 grams being blueberries)
- 6 Pink Lady apples, peeled, cored, and cut into medium, even-sized chunks
- 2 tsp cinnamon
- Seeds from 1 vanilla pod or 1 teaspoon vanilla extract (optional)
- 70 grams / ¼ cup brown sugar
Crumble Topping:
- 120 grams butter
- 120 grams flour
- 110 g caster sugar
- 50 grams sliced raw almonds
How to Make Apple and Berry Crumble:
Begin by preheating your oven to 180°C/350°F. The first step is to prepare the filling. Combine the apples, mixed berries, cinnamon, vanilla seeds (or extract), and brown sugar in a bowl. Toss until the fruit is evenly coated with the sugar and spices, then set aside.
Next, it’s time to make the crumble topping. This can be done by hand or with a food processor. Combine the butter, flour, and caster sugar, mixing until the mixture resembles fine breadcrumbs. For added texture, use your hands to clump the crumbs together, creating larger pieces. This will give your crumble a satisfying crunch.
Spread the fruit mixture in an ovenproof dish, ensuring it’s evenly distributed. Sprinkle the crumble topping over the fruit, covering it completely. Scatter the sliced almonds on top for an extra layer of flavour and crunch.
Place the dish in the preheated oven and bake for 35–40 minutes, or until the filling is bubbling and the topping is golden brown. If the topping begins to overbrown during baking, cover the dish loosely with tin foil.
Serve the crumble warm, paired with a generous scoop of vanilla ice cream or a drizzle of crème anglaise.
Substitutions & Variations
This apple and berry crumble is adaptable to suit tastes. For those who prefer a different fruit combination, pears, plums, or peaches can be substituted for apples. If you’re a fan of oats, consider adding 50 grams of rolled oats to the crumble topping for extra texture.
To make this recipe gluten-free, simply substitute the flour with a gluten-free alternative. For a dairy-free version, use a plant-based butter substitute in the crumble topping.
Frequently Asked Questions
How do I store the crumble?
Once cooled, the apple and berry crumble can be stored in an airtight container in the refrigerator for up to three days. The crumble can also be left in the original baking dish and covered tightly with plastic wrap or foil.
Can I freeze this crumble?
Yes, the crumble can be frozen. To freeze, allow it to cool completely after baking. Then, cover the dish tightly with plastic wrap and a layer of foil, or transfer portions to an airtight container. The crumble can be frozen for up to three months. When ready to serve, thaw overnight in the refrigerator and reheat in the oven at 180°C/350°F until warmed through.
How do I reheat the crumble?
To reheat the crumble, place it in a preheated oven at 180°C/350°F for about 15-20 minutes or until it’s heated through. If reheating from frozen, it may require additional time in the oven.
Can I prepare the crumble in advance?
Yes, this crumble can be prepared in advance. Assemble the dish, cover it, and store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake, follow the instructions as usual, adding a few extra minutes to the baking time if needed.
You might also like my delicious peach crumble/cobbler with cinnamon recipe. Or, check out my summer fruit recipes for inspiration.
Try a few more of my other dessert recipes
Filling:
- 350 g fresh or frozen mixed berries I normally do 280 – 300 grams mixed berries then add fresh or frozen blueberries for the rest because I love having a lot of blueberries.
- 6 Pink Lady apples peeled cored and cut into medium & even-sized chunks
- 2 tsp cinnamon
- Seeds from 1 vanilla pod or 1 teaspoon vanilla extract optional
- 70 grams / ¼ cup brown sugar
Crumble topping:
- 120 grams butter
- 120 grams flour
- 110 g caster sugar
- 50 grams sliced almonds raw
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Preheat the oven to 180C/350F.
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Mix all the filling ingredients in a bowl and set aside.
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To make the crumble topping, either do this by hand or use a food processor. Mix all the crumble ingredients except the nuts until it looks like a fine crumb. Then using your hands, clump the crumbs together to make bigger bits.
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Spread the apple and berry filling in an appropriately sized ovenproof dish and sprinkle the crumble topping evenly over the top.
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Scatter the almonds over and bake for 35 – 40 minutes until the pie bubbles and the top is golden brown. * If the top is over-browning during baking, loosely cover the dish with a piece of tin foil.
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Serve warm with vanilla ice cream or crème anglaise.
Store any leftovers in the fridge for up to 5 days.
*This post is proudly sponsored by Laborie
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