Tart allotment apples and juicy blackberries sit under a crisp oat crumble. A little lemon keeps the fruit bright, while cornflour catches excess juice so the filling sets instead of turning watery.
Ingredients
- 700g, peeled, cored and cut into 2cm chunks Cooking or sharp eating apples
- 250g, fresh or frozen Blackberries
- 70g, divided Caster sugar
- 1 tbsp juice Lemon
- 1 tbsp Cornflour
- 150g Plain flour
- 75g Rolled oats
- 50g Demerara sugar
- 100g, cold and diced Vegan block butter
- 1/2 tsp, optional Ground cinnamon (optional)
Equipment
1.5-litre baking dish · Mixing bowl · Sharp knife · Measuring spoons
Method
- Heat the oven to 190°C / 170°C fan. Put the apple chunks, blackberries, 30g caster sugar, lemon juice and cornflour in a 1.5-litre baking dish. Toss gently until the fruit is evenly coated; keep frozen blackberries frozen until mixing.
- Put the flour, oats, demerara sugar, remaining 40g caster sugar and optional cinnamon in a bowl. Add the cold vegan block and rub it in with your fingertips until the mixture resembles coarse crumbs with a few larger pieces. Do not knead it into a dough.
- Scatter the crumble evenly over the fruit without pressing it down. Leave a few small gaps at the edges for steam to escape.
- Bake for 35–40 minutes until the top is golden and the filling bubbles around the edges. If the topping browns before the fruit bubbles, loosely cover it with foil for the final 5 minutes.
- Rest for 15 minutes so the juices thicken, then serve warm. The fruit should be soft but still hold some shape beneath a crisp top.
Allotment tip
Taste the apples before baking: very sharp fruit may need an extra 10–15g sugar, while sweet dessert apples need less. Cornflour and a short rest help the blackberry juices set.
Cooking tips
Keep the topping coarse and loose; large and small crumbs create a more varied crisp texture. Frozen berries can go in directly, but may add a few minutes to baking.
Common mistakes to avoid
Pressing the topping down makes it dense. A very deep dish or excess juice can leave the fruit loose, so keep to the listed quantity and allow the crumble to rest before serving.
Serving suggestions
Serve warm with vegan custard, oat cream or dairy-free vanilla ice cream. It is also good cold for breakfast-style leftovers.
Seasonal allotment note
Early and late apple varieties ripen at different times; blackberry season is typically late summer into early autumn. Frozen berries let you use an allotment glut outside the picking window.
Ingredient swaps
Use 250g raspberries or redcurrants instead of some blackberries. Certified gluten-free flour and oats work for a gluten-free version. Use a firm plant-based block, not a soft spread, for a crisper topping.
Allergens: Gluten (flour and oats; use certified gluten-free alternatives if needed)
Storing leftovers
Cool within 2 hours, cover and refrigerate for up to 48 hours. Reheat once in a 180°C / 160°C fan oven until hot through, or microwave a portion. Freeze baked crumble for up to 3 months; thaw in the fridge and reheat once.