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Apple & Blackberry Crumble

Pie base, apple & berry filling, and a beautifully buttery crumble topping.
Servings: 9 inch pie
Author: Vicki


  • 1 quantity pie dough

for the crumble

  • 125 g plain flour
  • 45 g jumbo oats
  • 100 g light brown sugar
  • 1/4 tsp baking powder
  • 115 g salted butter, at room temp

for the filling

  • 1/2 cup granulated sugar
  • 1 tsp lemon juice
  • zest of 1 lemon
  • 3 tbsp cornflour
  • 9 large apples, peeled & sliced into thin wedges
  • 250 g blackberries


  • Roll the pie dough out into a roughly 12-inch circle that is about ¼-inch thick. Carefully press the dough into your pie dish/tart tin & store in the fridge while you prepared the filling.
  • Preheat the oven to 200C.
  • Next, make the crumble topping. Using your fingertips, combine all of the ingredients in a large bowl until crumbs start to form. Set aside.
  • Now, the filling. In a large bowl, gently stir together all of the ingredients.  Fill the prepared pie shell with the filling & cover with the prepared crumble.
  • Bake for 40-50 minutes, or until the juices are bubbling & the crumble is a deep golden brown. Leave the crumble to cool & serve warm with some lightly whipped cream.