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My take on a classic and well loved dessert… apple & blackberry crumble, in a pie! Sweet pastry, apple blackberry filling, and a crumble top!

Cooked fruit!

So I have had to become accustomed to cooked apple in things. When I was younger, cooked fruit was just icky and mushy to me! My apple crumble cake and caramel apple crumble pie (excuse the poor photos) have taught me that baked and cooked fruit really can be delicious, and now I regret avoiding it for so many years!

Some fruits I still don’t like cooked as I’m not a fan of the texture. Or, there are some fruits that I simple prefer cooked to others! I decided as my parents apple tree had produced so many apples this year that I should bake with them a few times.

Apple crumble bakes

My apple crumble cupcakes that I posted recently were such a success that I knew I had to do something else… and this happened. I wanted to make it different enough from my caramel apple crumble pie that I went for a combination of fruits! Also, I cooked the apple differently so the flavour and texture was different.

Simple swaps

You can easily cheat with this recipe and make it so so much easier, but I do try to put out a full recipe when I can. Simply swap the homemade pastry for some shop bought sweet shortcrust pastry, and swap the homemade crumble for a bag of ready made mix!

There is no shame in using premade stuff. I nearly always will buy puff pastry as I really can’t be arsed to make it, and even other times I will buy pre-made shortcrust if I’m in a rush. You can easily also just turn this into a delicious crumble, and completely forget about the pastry.


But in all honesty, I like making this into a delicious pie. Serve it with some custard, cream, ice cream and more and it will please anyone! A heart-warming dessert that would suit Autumn, Winter, or even the rest of the year. If you have any spare liquid from the fruits left over after draining, you can boil it down to create a delicious sauce to go with it as well! Enjoy! x

Apple Blackberry Crumble Pie!

My take on a classic and well loved dessert... apple & blackberry crumble, in a pie! Sweet pastry, apple blackberry filling, and a crumble top!
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Category: Dessert
Type: Pie
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 12 People
Author: Jane's Patisserie


Pastry Base

  • 175 g plain flour
  • 100 g unsalted butter (cold, diced + extra for greasing)
  • 1 tbsp icing sugar
  • 1 egg yolk

Pie Filling

  • 750 g cooking apples (peeled + cored weight)
  • 125 g caster sugar
  • 500 g blackberries

Crumble Mixture

  • 120 g plain flour
  • 60 g caster sugar
  • 60 g unsalted butter


For the Pastry!

  • Sift the flour, icing sugar, and add the diced butter, egg yolk, and 1tbsp of cold water into a food processor. Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn’t take too long at all!
  • Grease & flour a deep 23-25cm tart tin – roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 £1 coin(s). Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!
  • Preheat the oven to 200C/180C Fan – cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry ‘blind’ for 15 minutes – remove the parchment and the beans and bake for an extra 5-10 minutes or until the pastry is cooked through and turning golden! Leave to cool in the tin.

For the Filling!

  • Chop the peeled and cored apples into inch size pieces so they’re still reasonably sized. Add the apple to a large heavy based pan, along with the sugar and two tablespoons of water.
  • Cook the apple in the pan, whilst stiring, over a medium heat for five minutes. After the five minutes, stop stiring and add the pan lid and leave to ‘simmer’ for another five minutes.
  • Add the blackberries to the apple mixture and continue to simmer for another five minutes, stiring occasionally! You basically need the fruit to still have texture and firmness. If the apples are getting very soft quickly, add the blackberries in sooner so it all doesn’t become a mush. Once cooked, strain the sauce into a bowl and leave the fruit to cool slightly.

For the Crumble Mixture!

  • Rub together the sugar, flour and butter until the mixture resembles bread crumbs. The butter needs to be cold for it to work!
  • Add the drained fruit to the pie case, and sprinkle over the crumble mixture. Bake the pie in the oven for 25-30 minutes until the crumble mixture on top is golden!
  •  Once baked, leave the pie to cool for about 30 minutes as its going to be very hot. Once cooled slightly, remove from the tin and enjoy warm! I add a scoop of vanilla or clotted cream Ice cream… or, leave it to cool and also enjoy cold!


  • When buying the apples, buy above the 750g as thats the chopped and peeled weight. You need to aim for about 1kg of apples, to make sure that its enough!
  • As you are cooking the fruits in a pan, it really can vary in time. Other hobs/heats could take a full 10 minutes longer than mine for example.
  • I reeeeally would recommend using COOKING apples for this rather than regular eating apples because of the length of time the cake is baking for. If you used regular apples, there is a chance they’d turn to mush, and then the cake wouldn’t bake well either. The lovely bright green cooking apples are the ones you’re after!
  • This dessert will last in the fridge for up to 3 days, but is best on the day of baking!

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sarah on February 5, 2022 at 6:57 pm

    Are you able to use frozen blackberries, just in case I’m unable to buy fresh x

    • Jane's Patisserie on February 15, 2022 at 2:24 pm

      They can produce slightly more liquid, but yes absolutely! x

  2. Karen on December 29, 2021 at 10:43 pm

    Hi, how deep does the tin need to be?

    • Jane's Patisserie on December 30, 2021 at 12:55 pm

      HIya! Your tin needs to be at least 3.5cm deep. Hope this helps! x

  3. Jackie Cameron on December 12, 2021 at 7:00 pm

    I’m thinking of making this dessert for Xmas Day to take to in laws. Can the filling and pastry etc all be made in advance and then assembled together and cooked on Xmas Eve. Will it be okay to reheat on Xmas Day? Or if just put together and left ready for cooking on Xmas Day would it just make the pastry to wet and soggy with the filling inside? Hope that all makes sense Thank you

    • Jane's Patisserie on December 20, 2021 at 10:22 am

      Hiya! You could assemble and keep in the fridge overnight, to then bake when needed on Christmas Day! Enjoy! x

  4. Suzanne Yates on December 10, 2021 at 5:53 pm

    Can you make the Apple and Blackberry Crumble then bake it in the oven the next day, thinking of doing it for Xmas Day, and wouldnt have time to do it all on the main day.

    • Jane's Patisserie on December 20, 2021 at 9:54 am

      Yes absolutely, keep it in the fridge overnight then bake when needed! Enjoy! x

  5. Louise on September 1, 2021 at 12:31 pm

    If I line the tart tin with the pastry in the morning, and leave it in the fridge covered with clingfilm, could I then do the rest, when I get home from work? Just to save on time.

  6. Francesca on December 22, 2020 at 11:39 am

    Hi Jane,

    Do you know how long I could leave the pastry in the fridge for before baking? Looking to make the pastry a couple of days before baking the pie. Will that be okay? Thanks

    • Jane's Patisserie on December 22, 2020 at 5:09 pm

      Hey! Yes I usually say up to 3 days in the fridge is fine x

  7. Chloe on September 23, 2020 at 9:06 pm

    Hi Jane. Can you do this recipe with just blackberries?

    • Jane's Patisserie on September 24, 2020 at 9:10 am

      The blackberries can be soft and create more juice, but otherwise, yes! x

  8. Emma on September 14, 2020 at 7:44 pm

    Hia, what is the red drizzle on top of the crumble? I really need to say how much I love your recipes -they are the only recipes I’ll use from now on every single thing I’ve made is delicious!!x

    • Jane's Patisserie on September 14, 2020 at 8:07 pm

      It’s leftover sauce from the fruits xx

  9. Libby on August 29, 2020 at 9:18 am

    This looks delicious but is it possible to use gluten-free flour in the pastry base and the crumble mixture? 🙂 x

    • Jane's Patisserie on August 29, 2020 at 9:57 am

      I don’t see why not, but I have never tried a straight swap. Sometimes it can change quantities slightly x

    • Ange on January 30, 2021 at 1:19 pm

      Hiya Jane, love you recipes you make them so easy to follow. How do I make the pastry for you apple and blackberry crumble pie with out a food processor? Thanks xx

    • Jane's Patisserie on January 30, 2021 at 7:37 pm

      Rub the ingredients with your finger tips and slowly bring together! x

    • Hannah on December 24, 2021 at 10:14 am

      What do I do with the drained liquid from the fruit? Making this for Christmas dinner. Thanks so much.

  10. Kim Skinner on June 21, 2020 at 10:13 am

    Can I swap out the blackberries for raspberries? X

  11. Lorraine on September 23, 2017 at 1:52 am

    Yum! Looks delicious.

  12. Helena on September 14, 2017 at 8:04 pm

    Hi Jane can you freeze your cheesecakes .? I have made a few which are so yummy

    • Jane's Patisserie on September 14, 2017 at 8:32 pm

      Yes you can indeed! You need to set them fully first, before freezing.

    • Jenny on March 24, 2024 at 5:03 pm

      Hi Jane, can you just use apples, if so how many would you recommend ?

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