Delia Smith Apple and Blackberry Crumble with Almonds

Delia Smith blackberry and apple crumble is her autumn crumble, with blackberries and Bramley and Cox’s apples under a crisp almond topping. You toss the raw fruit with sugar and spice, press the topping on firmly and bake it at 200°C, for 6 to 8 people. Allow about 1 hour, plus a short rest before serving.

Delia names this swap herself in How to Cook Book Two, in her Puddings book and on her website. In autumn, she says, she makes her apple and almond crumble with half blackberries and half apples. Her notes on soft fruit suggest the same pairing too, so the idea runs right through her books.

So this page and her apple crumble share one almond topping and one method. They are twins with a single difference, because here half the apples become blackberries, while her plum crumble has a nuttier wholemeal topping.

FAQs

Which blackberries are best for apple and blackberry crumble?

Wild brambles are Delia’s favourite, because she finds they have a character and flavour that cultivated berries have never quite captured. Their size depends on the weather, though, with plump, juicy berries after a wet summer and small, seedy ones after a dry one.

That is why she says bought blackberries are still better than none at all. Either kind goes into this crumble raw, straight from the hedge or the punnet.

How much fruit goes into blackberry and apple crumble?

You need about 900g of fruit in all, split roughly half and half between blackberries and apples, as Delia suggests for autumn. That keeps the dish as full as her apple version, so the topping bakes the same way.

Her one-crust blackberry and apple pie leans the other way, with twice as much apple as blackberry. Either balance works here, as long as the crumble stays exactly the same.

Do the blackberries need cooking first?

No, they go into the dish raw with the sliced apples, and everything softens together under the crumble. Toss them gently with the sugar and spice so the berries stay whole.

The apples need the full baking time to turn soft, and by then the blackberries will have given up their dark juice. Let the crumble rest before serving, and that juice settles into the fruit.

Which apples go with blackberries in a crumble?

Delia’s mix of Bramley and Cox’s works well, because the two apples do different jobs. In her notes on apples, she says the Bramley cooks to a fluffiness, while Cox’s are firmer and hold their shape.

So you get soft, fluffy apple around the berries and a few whole pieces too. Both apples are at their best from the end of August, right through the crumble season.

Can I use more blackberries than apples?

Yes, Delia even suggests using blackberries in place of apple in this same almond crumble. Keep the total fruit at about 900g and simply change the balance.

Taste a few berries first, because sharp ones may want a little extra sugar. The spices and the topping stay exactly as they are.

Can I make apple and blackberry crumble without a processor?

Yes, you can rub the topping together by hand, which is how Delia does it when there is no processor to hand. Rub the chilled butter into the sifted flour with your fingertips until it turns crumbly, then stir in the cinnamon and demerara sugar.

Chop the almonds fairly finely with a knife and stir them in last. A few bigger pieces are welcome, as they add crunch on top of the dark fruit.