Ingredients

4 large Bramley or other cooking apples

2 tbsp lemon juice

4 tbsp demerara sugar

2 tbsp plain flour (all-purpose)

1 1/2 tsp ground cinnamon

2 cups blackberries (wild or cultivated)

2 tbsp cold butter, cubed

10 Biscoff cookies, gently crushed (or 3 tbsp demerara sugar as an alternative)

1 1/4 cups self-rising flour (or all-purpose flour plus 1/2 tsp baking powder)

1 cup golden caster sugar (or substitute with light brown sugar)

1 tsp ground cinnamon

1/2 cup chilled unsalted butter, cubed

Instructions

Step 1: Preheat the oven to 350°F (180°C). Peel, core, and slice the apples, then place them in a 10 ½ inch (26cm) pie dish. Toss the sliced apples with lemon juice, demerara sugar, ground cinnamon, and plain flour until evenly coated. This infuses flavor and reduces excess juice.

Step 2: Gently fold the blackberries into the apple mixture. Dot the mixture with cold cubed butter. Cover the dish with foil or an oven-safe lid and bake for 20 minutes until the fruit softens and flavors meld.

Step 3: While the fruit bakes, crush the Biscoff cookies gently and set aside. In a bowl, combine self-rising flour, golden caster sugar, and ground cinnamon. Add chilled butter and rub it into the dry mixture with your fingertips until crumbly with some larger lumps for texture. Adjust butter or flour as needed.

Step 4: Remove the fruit from the oven and evenly spread the crumble topping over it, pinching some topping into clumps. Sprinkle the crushed cookies on top. Return to the oven and bake for another 30 minutes or until the topping is golden and the filling bubbles around the edges.

Step 5: Let the crumble cool for a few minutes to set the filling. Serve warm on its own or with vanilla ice cream, custard, or cream for a comforting finish.

Tips & Variations

Use cooking apples like Bramley, Granny Smith, or Honeycrisp to ensure a good balance of softness and shape.

Swap blackberries for blueberries, raspberries, or mixed berries—thaw frozen berries first and drain excess liquid.

Replace Biscoff cookies with digestive biscuits, graham crackers, or gingersnaps for a different crunch.

Use vegan butter or solid coconut oil for a dairy-free crumble topping.

To avoid soggy bottoms, bake the crumble on a preheated baking sheet for added crispness.

Storage

Store leftover crumble covered in the refrigerator for up to 4 days. It tastes even better after a day or two. Freeze the crumble, baked or unbaked, wrapped tightly for up to 3 months. When reheating, microwave individual portions for 30-60 seconds or warm the whole dish in a 350°F oven for 10-15 minutes to restore crispness and warmth.

FAQs

Can I use other types of apples?

Yes, you can use any firm, cooking apple that softens well, such as Granny Smith, Honeycrisp, or Braeburn. Avoid apples that become too mushy or stay too hard after baking.

What if I don’t have Biscoff cookies?

You can substitute crushed digestive biscuits, graham crackers, gingersnaps, or simply use 3 tablespoons of demerara sugar for the topping. Each option adds a slightly different texture and flavor.