Crumbles hit differently, don’t they? Especially this one. Jamie Oliver Apple And Blackberry Crumble. You get the soft, apple-slouched sweetness bleeding into those deep, dark pockets of blackberry juice. The granola on top, Rough and ready. Crunchy in all the right places. Made this on a gray Sunday—rain on the windows, socks pulled up, radio too loud. Couldn’t believe how right it felt. Like autumn baked into a dish. (inspired by Jamie Oliver)

Ingredients You’ll Need

For the fruit mess:

800 g mixed apples (I used Bramley, Braeburn, and a few wonky Cox)
100 g frozen blackberries (didn’t even thaw them)
4 teaspoons caster sugar (not heaped, not shy)

For the top bit:

20 g cold unsalted butter, cubed like little dice
50 g plain flour
75 g granola (whatever you have, just make sure it crunches)

To dollop on top:

Natural yoghurt (tangy stuff, not sweet)

How To Make Jamie Oliver Apple And Blackberry Crumble

Get your oven on. 190 degrees C. Gas mark 5 if you’re old school. The kind of heat that makes the kitchen warm fast.
Now, the apples. Peel them. Core them. Chop them into haphazard chunks—some big, some smaller. Texture matters. Bung them in a pan with the sugar and let them do their thing on low. Slow heat. Stir now and again. Don’t rush. You want them soft but not soupy.
Once they’re a little slumped, turn off the heat. In go the frozen blackberries. Stir just once or twice, gently. Let the cold berries hit the warm apples—it’ll make the juice pop. Let it sit there, melding.
Meanwhile, crumble duty. Cold butter into flour, and rub with your fingers until you’ve got a sandy, shaggy mess. Not perfect. That’s good. Stir in granola at the end. You want clumps. Pockets. Surprises.
Pour the fruit into a baking dish—nothing fancy. Spread the topping like you’re tucking it in for a nap. Into the oven. 25 to 30 minutes. Your nose will tell you when it’s ready. Bubbly edges, golden top.
Spoon into bowls. Big ones. Add yoghurt. Eat while warm. Try not to burn your tongue.

Why I Love This Recipe

I wasn’t planning to make anything. I just had apples that were turning and blackberries from some frozen-forgotten summer. Threw this together. It filled the kitchen with this deep, buttery smell—like someone had been baking all day. The granola gave it crunch where you’d least expect it. I had it again cold the next morning. Not gonna lie… still amazing.

Recipe Tips

Don’t have granola, Smash some oats and nuts together. It’ll work.
Apples matter. Sharp ones like Bramley bring the edge.
A little cinnamon is nice. But only if you’re in the mood.
Don’t overthink the topping. Messy hands make the best crumble.
You can make the fruit bit ahead, sure. Just keep the topping dry until go-time.

How To Store This Jamie Oliver Apple And Blackberry Crumble

On the counter: Cool it completely. Wrap or cover. You’ve got 6 hours before it starts to weep.
In the fridge: Pop it in a container. Keeps for 3 days, easy. The topping goes a little soft—but that’s not always a bad thing.
Freezer: Absolutely. Freeze in chunks. Reheat straight from frozen or thaw overnight.
Warming it back up: Oven is best—180 degrees C for about 15-20 mins. Or microwave if you’re impatient. Just don’t nuke it to mush.

Let’s Answer a Few Questions! (FAQs)

Can I use fresh blackberries?
Yeah. If they’re plump and sweet, go for it. Maybe cook the apples a bit less.

What if I’m out of granola?
Use oats. Or a mix of oats and seeds. Even crunched-up biscuits in a pinch.

Can I make this ahead?
Sure. Just don’t put the topping on until you’re ready to bake.

How do I know it’s done?
The edges bubble like lava and the top looks like toasted gold. That’s your sign.

Do I have to peel the apples?
You’ll regret it if you don’t. Trust me.

Nutrition Facts (per piece-ish)

Calories: 276
Carbs: 49.6g
Protein: 4.6g
Fat: 7.1g
Sugar: 32.3g
Fibre: 6.4g
Sodium: basically zero

Try More Recipe:

Jamie Oliver Apple And Blackberry Crumble

Course: DessertsCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

276

kcal

Made this on a rainy Sunday—warm, sharp, sweet. It’s comfort with a crunch. You’ll see.

Ingredients

800 g mixed apples (Bramley, Braeburn, Cox)
100 g frozen blackberries
4 tsp caster sugar
20 g cold unsalted butter
50 g plain flour
75 g granola
Natural yoghurt to serve

Directions

Preheat oven to 190°C.
Peel, core, chop apples. Cook with sugar on low for 10 mins.
Stir in frozen blackberries. Let sit.
Rub butter and flour with fingers. Stir in granola.
Pour fruit in dish. Top with crumble.
Bake 25–30 mins till golden and bubbling.
Serve hot with yoghurt. Eat slowly. Or don’t.

Notes

Don’t have granola, Smash some oats and nuts together. It’ll work.
Apples matter. Sharp ones like Bramley bring the edge.
A little cinnamon is nice. But only if you’re in the mood.
Don’t overthink the topping. Messy hands make the best crumble.
You can make the fruit bit ahead, sure. Just keep the topping dry until go-time.