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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!
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.
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!
- 175 g plain flour
- 100 g unsalted butter (cold, diced + extra for greasing)
- 1 tbsp icing sugar
- 1 egg yolk
- 750 g cooking apples (peeled + cored weight)
- 125 g caster sugar
- 500 g blackberries
- 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!
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