If there was one recipe that personified autumn, this Blackberry and Apple Crumble Pie would be it. Foraged berries, new season apples and the very best of the pie and crumble worlds combined.
During a particularly fruitful foraging mooch, I was wondering what I was going to make with the huge basket of plump, juicy blackberries I’d just scored.
I was a little torn between a pie and a crumble. So figured I’d morph the two into one and make this sexy little Blackberry and Apple Crumble Pie.
And I was more than a little proud of myself for inventing a crumble pie.
Until I googled it.
Seems I didn’t invent it all.
The internet is full of them. Pah.
Anyway whoever the original inventor of said crumble pie was, I nod my hat to you in a knowing manner.
This is one dessert that shall be replayed seasonally in my kitchen time and time again.
The first crumble pie I made had sugar in the crumble topping, but none in the apples. It didn’t taste bad as such, just flat. Like a meal with no salt.
So the follow up pie had a tablespoon of sugar added to the fruit and it made all the difference. It brought it to life.
Feel free to add more or less sugar depending on the sweetness of your tooth.
How to make a Blackberry and Apple Crumble Pie
1/ make the crumble topping
2/ make the shortcrust pastry
3/ line the baking dish
4/ fill the pie
Place the blackberries in a single layer over the base of the pie.
Then top with the slices of cooking apple.
Sprinkle over the tablespoon of sugar evenly.
5/ top the pie with crumble
Using a large spoon, sprinkle over the crumble mix, nudging it into a mostly even top.
Bake for 30-40 minutes, or until the top is golden brown and the pastry cooked through.
6/ let cool a little before diving in
Can I use eating apples in a crumble pie?
I used cooking apples in my crumble pie because we have an old orchard of Bramley apple trees on the farm.
That said, you could happily swap them out for any variety of eating apple if that’s what you have. If you don’t have a hugely sweet tooth, you may prefer to leave out the sprinkle of sugar I add to the fruit in the recipe below.
- 250 g shortcrust pastry
- 250 g blackberries
- 400 g cooking apples weight before peeling & coring - about two medium sized, peeled, cored and sliced
- 1 tablespoon sugar
- 90 g butter
- 50 g plain flour
- 50 g sugar
- 25 g oats
- 1 pinch cinnamon
- Preheat the oven to 200/180 fan/400/gas 6
- Pop the butter and flour into a mixing bowl and cut with a blunt knife or pastry blender until it resembles breadcrumbs.
- Mix in the oats, sugar and cinnamon and put to one side.
- Roll the pastry out to fit a 9" flan dish or baking dish.
- Pop the blackberries in a single layer on the pastry and top with the slices of cooking apple. Sprinkle over the tablespoon of sugar evenly.
- Top with the crumble mix and bake for 30-40 minutes or until the top is golden brown and the pastry cooked through.
- If you cut the pie whilst it is still hot you may well find it is really messy! As it cool the contents will firm up.