This slow cooker blackberry crumble is perfect for autumn or fall; the delicious fruit filling of apple and blackberry cooks at the same time as the crumble topping for a very easy dessert!
Crumbles are popular in autumn and winter as they are such a lovely comforting warm pudding, delicious with custard, cream or ice cream!
Blackberry crumble is perfect to use the late summer pickings of blackberries from your garden or local fruit farms.
This recipe was inspired by my slow cooker apple crumble, which is incredibly popular at this time of year with my readers. My summer fruit crumble is delicious too!
Blackberry crumble
While you can make a blackberry crumble with purely blackberries if you like, the blackberries do cook down much more if you do that.
This can cause a flat crumble! It could also be quite tart, depending on how sweet the blackberries you are using are.
I prefer to make a blackberry and apple crumble, as the apples give the filling more body, and make the blackberries go further.
The addition of apple also balances the flavours, since apples and blackberries go so well together of course!
Ingredients
Here is what you will need for the recipe.
- blackberries
- cooking apples (Bramley)
- caster (superfine) sugar
- plain (all-purpose) flour
- butter
- oats (oatmeal)
See recipe card for quantities.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this slow cooker blackberry crumble recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Peel, core and slice the apple, wash the blackberries. Put them in the slow cooker pot. Add the sugar and stir.
Cut the butter into cubes, rub it into the flour.
Add the caster sugar and oats, and stir them into the crumble mixture.
Once ready, the crumble mixture should look something like this.
Pour the crumble mixture evenly over the blackberry and apple in the slow cooker pot.
Put a tea towel under the lid (fold up the sides) and cook on high for 2.5 to 3 hours. For the last hour, remove the lid (this helps to crisp the top).
Hint: apply a little vegetable oil around the edges of the pot to prevent sticking, before cooking. I like to use this silicone pastry brush which is so easy to wash up.
Equipment
- weighing scales
- chopping board
- mixing bowl
- slow cooker (see notes below)
Make this recipe using a 3.5 litre oval slow cooker for best results.
If you use a larger slow cooker e.g. 5.7 or 6.5 litre, then the crumble will not be very deep at all due to the larger size of the bowl, and could burn unless you double the quantities.
Also watch out if you have a slow cooker with a metal bowl (sear and stew type) as these can cook food much quicker than the ones with a ceramic bowl. Keep an eye out regularly for burning in this case.
Storage
Transfer any leftover crumble to another dish, then cover and allow to cool, and refrigerate. It will keep in the fridge for 2-3 days.
You can freeze the leftover crumble. Put it in a freezer safe air-tight container and freeze for 3 months.
FAQ
No, for this slow cooker crumble the fruit filling cooks at the same time as the crumble topping. No precooking is needed.
The crumble topping is made from plain (all-purpose) flour, butter, sugar and oats (oatmeal). it is the same as a streusel or crumb topping for other bakes.
It does not go deep brown but it does become a nice golden colour from the contact with the side of the dish, and goes crisp. Removing the lid for the last hour helps with this, and making sure water does not drip from the lid onto the crumble top.
Recipe
Slow Cooker Blackberry Crumble
Ingredients
For the fruit filling:
- 300 g blackberries
- 550 g cooking apples Bramley or similar, peeled and cored
- 75 g caster sugar
For the crumble:
- 200 g plain (all-purpose) flour
- 125 g butter
- 100 g caster sugar
- 70 g oats
Instructions
- Peel, core and slice the apple, wash the blackberries. Put them in the slow cooker pot. Add the sugar and stir.300 g blackberries, 550 g cooking apples, 75 g caster sugar
- Cut the butter into cubes, rub it into the flour.125 g butter, 200 g plain (all-purpose) flour
- Add the caster sugar and oats, and stir them into the crumble mixture.100 g caster sugar, 70 g oats
- Once ready, the crumble mixture should have the texture of medium breadcrumbs.
- Pour the crumble mixture evenly over the blackberry and apple in the slow cooker pot.
- Put a tea towel under the lid (fold up the sides) and cook on high for 2.5 to 3 hours. For the last hour, remove the lid (this helps to crisp the top).Hint: apply a little vegetable oil around the edges of the pot to prevent sticking, before cooking. I like to use this silicone pastry brush which is so easy to wash up.
Notes
- weighing scales
- chopping board
- mixing bowl
- slow cooker (see notes below)
Jean says
Really looking forward to trying some of these recipes
bakingqueen74 says
Great, Jean!