Apple and blackberry crumble

• Cook the fruit filling first: Cooking the apples before adding the crumble topping ensures they soften and release their juices. Stir in the blackberries towards the end to prevent them from turning mushy. Adjust cooking time of apples depending on if you want them softer or crunchier - 8 minutes will allow the apples to retain some crunch.
• Leave the fruit mixture to cool slightly: After cooking the fruit, let it cool down for a few minutes before topping with the crumble. This prevents the crumble from melting into the filling and helps maintain texture.
• Add the sugar after rubbing the butter into the flour: This helps the crumble topping maintain a nice, crumbly texture. If you add the sugar too early, it could dissolve into the butter-flour mixture, affecting the texture. By adding it later, the sugar helps create a crisp, golden topping as it bakes.
• Layer the crumble: When assembling, add the crumble topping evenly over the fruit filling, but don't press it down. This ensures it stays light and crisp when baked.
• Cool slightly before serving: Allow the crumble to cool for a few minutes before serving to let the filling set and prevent it from being too runny.

• Any green apple will work well.
• Green apples are generally used for their tartness and firmness, however red apples can be used instead. Just be wary of not the level of sweetness and texture.
• Nutmeg is optional but adds a complementary warm spice to balance the sweetness and tartness. Grated fresh ginger or all spice can also be used to add this warming spice instead of nutmeg.
• Honey or maple syrup can be added to the fruit filling to partially substitute the amount of sugar.
• If you want a bit of crunch, you could try adding chopped nuts (like pecans, walnuts, or almonds) to the topping.
• Using rolled oats (with reduced flour) can give a chewier texture which can balance the crunch of the crumble. They also add a subtle nutty and toasty flavour.

Let the crumble cool to room temperature before storing. This prevents condensation from forming and making the topping soggy.

• Refrigeration: Store leftover crumble in an airtight container in the fridge for up to 3–4 days. You can keep the topping and fruit filling together, as long as it’s properly sealed to prevent drying out.
• Freezer: Make the crumble (but don’t bake it) and store it in an airtight container or freezer-safe bag for up to 3 months. You can freeze both the filling and the crumble topping together. Alternatively, freeze the baked crumble, letting it cool first and then storing it in a freezer-safe container.

• Oven: Pre-heat your oven to 180°C. Cover the crumble loosely with foil to prevent the topping from burning. Re-heat for about 15–20 minutes if it's refrigerated, or 20–25 minutes if frozen. Uncover for the last 5 minutes to crisp up the topping.
• Microwave: If you’re in a hurry, microwave individual portions on a microwave-safe plate. Heat for 1–2 minutes, checking to ensure it’s hot all the way through. The topping won’t stay as crisp this way.