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    Home » Recipes » Slow Cooker Desserts

    Published on Sep 14, 2022. Modified on Sep 18, 2023 by bakingqueen74. This post may contain affiliate links. 2 Comments

    Slow Cooker Blackberry Crumble

    91 shares
    • 20
    Jump to Recipe

    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!

    Deep red blackberry crumble in a black slow cooker pot.

    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!

    A white bowl full of crumble.
    Jump to:
    • Blackberry crumble
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • FAQ
    • Recipe
    • Reviews

    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!

    Slow cooker as serving dish for crumble, with bowl to the side.

    Ingredients

    Here is what you will need for the recipe.

    Labelled ingredients 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.

    Blackberries and sliced apple in slow cooker pot.

    Peel, core and slice the apple, wash the blackberries. Put them in the slow cooker pot. Add the sugar and stir.

    Butter rubbed into flour in white bowl.

    Cut the butter into cubes, rub it into the flour.

    Crumble mix in white bowl, before mixing.

    Add the caster sugar and oats, and stir them into the crumble mixture.

    Finished crumble mixture in white bowl.

    Once ready, the crumble mixture should look something like this.

    Crumble in slow cooker pot.

    Pour the crumble mixture evenly over the blackberry and apple in the slow cooker pot.

    Cooked blackberry crumble in 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.

    Slow cooker pot with crumble, with a bowl of crumble to the side.

    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.

    Crumble in slow cooker pot.

    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.

    White bowl with blackberry crumble.

    FAQ

    Do I need to precook the blackberries?

    No, for this slow cooker crumble the fruit filling cooks at the same time as the crumble topping. No precooking is needed.

    What is the crumble topping made of?

    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.

    Does the crumble topping brown in the slow cooker?

    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

    Blackberry crumble in a black slow cooker pot.

    Slow Cooker Blackberry Crumble

    An easy slow cooker blackberry crumble recipe where the filling and oaty crumble topping are cooked together in your slow cooker. Serve warm with custard, cream or ice cream for the perfect winter dessert.
    5 from 3 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: American, British
    Prep Time: 15 minutes minutes
    Cook Time: 3 hours hours
    Total Time: 3 hours hours 15 minutes minutes
    Servings: 8
    Calories: 372kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    For the fruit filling:

    • 300 g blackberries
    • 550 g cooking apples Bramley or similar, peeled and cored
    • 75 g caster sugar (superfine sugar)

    For the crumble:

    • 200 g plain (all-purpose) flour
    • 125 g butter
    • 100 g caster sugar (superfine sugar)
    • 70 g oats
    UK Measurements – US Measurements

    Equipment

    chopping board
    chopping board
    mixing bowl
    mixing bowl
    weighing scales
    weighing scales
    oval slow cooker
    oval slow cooker

    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 (superfine 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 (superfine 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

    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.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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    Reader Interactions

    Comments

    1. Jean says

      January 17, 2023 at 12:38 pm

      Really looking forward to trying some of these recipes

      Reply
      • bakingqueen74 says

        January 18, 2023 at 11:04 am

        Great, Jean!

        Reply
    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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