Blackberry & Apple Crumble — Base Recipe (with Custard).

You can easily swap the fruit in a crumble to suit what’s in season or what you’ve got to hand. Pears, plums, rhubarb, or even a mix of summer berries all work beautifully—just adjust the sugar slightly depending on the tartness. For firmer fruits like pears or quinces, a quick pre-cook helps soften them before baking

Ingredients

Fruit filling

  • 2 large Bramley apples (or other cooking apples)
  • 150g fresh or frozen blackberries
  • 2 tbsp caster sugar
  • ½ tsp ground cinnamon (optional)
  • 1 tbsp lemon juice

Crumble topping

  • 150g plain flour
  • 100g cold butter, diced
  • 75g demerara or light brown sugar
  • 50g rolled oats (optional, for texture)
  • Pinch of salt

Custard (for convenience, you can buy a tin of custard)

  • 500ml whole milk
  • 4 egg yolks
  • 2 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp cornflour (optional, for thicker custard)

Method

Preheat oven to 180 °C (fan 160 °C). Peel, core, and slice apples. Toss with lemon juice, sugar, and cinnamon. Stir in blackberries and tip into a baking dish.

Rub flour and butter together with fingertips until it resembles coarse breadcrumbs. Stir in sugar, oats, and salt. Scatter evenly over the fruit.

Bake for 35–40 minutes, or until golden and bubbling at the edges.

For the custard: Heat milk gently in a saucepan until steaming (not boiling). In a bowl, whisk egg yolks, sugar, vanilla, and cornflour. Pour hot milk into the yolk mixture, whisking constantly. Return to the pan and stir over low heat until thickened. Don’t let it boil.

Serve crumble warm with a generous pour of custard.

Topping Ideas & Variations

Nutty: Add chopped hazelnuts or almonds to the crumble

Zesty: Grate orange or lemon zest into the fruit mix

Boozy: Splash of brandy or spiced rum in the filling

Spiced: Add ground ginger, nutmeg, or mixed spice

Crunchy: Use crushed digestive biscuits or granola in the topping

Vegan: Use plant-based butter and oat milk for custard

Storage & Reheating

Fridge: Cool completely and store in an airtight container. Keeps for 3–4 days.

Freezer: Freeze in portions or whole. Best used within 2 months. Custard may separate slightly, but can be whisked back.

Reheating:

Oven: 160 °C for 15–20 mins (cover with foil to prevent drying)

Microwave: 1–2 mins per portion (covered), stir custard halfway

Hob: Reheat custard gently, stirring constantly

From frozen: Defrost overnight in fridge or use microwave defrost setting before reheating.