Blackberry & apple crumble cake

Kipper and I went blackberrying in our local country park with some friends. I’ve been meaning to go for weeks, although the blackberries are still not all ripe by any means – at least not round our neck of the woods. I suspect they will keep on coming for a while yet, depending on the weather.

The girls had a lot of fun hunting for brambles, although inevitably most of the really big, ripe, juicy-looking ones were either a) too high for us to reach, or b) protected by dense patches of nettles. However, after about an hour’s foraging they each had a ziplock-bag-full (and a tummy-full) and we decided to call it a day.

The girls were madly competitive about who’d picked the most, mind you.
“I’ve got millions!”
“I’ve got billions!”
“I’ve got thpillions!”
“I’ve got squirillions!” 
etc. etc.

Fortunately, we were able to head off a full-scale argument about their respective blackberry-picking prowess by the promise of an ice-cream each when we reached the cafe. Phew.

Then all that remained was to figure out what to do with the blackberries! DH is not a fan of crumble, and there wasn’t really enough for a pie, so I plumped for a cake. 

This recipe creates a dense, moist cake with a fruity crumbly topping, which is delicious sliced and served with a cuppa, but is also fantastic served warm as a dessert (ideally with custard, cream or ice-cream. Or all three.) It’s also robust enough to survive well in a packed lunch or picnic – a couple of days later we took some with us on a fossil-hunting expedition. This cake was the perfect snack after a long walk and the discovery of a whole beach made of gryphaea fossils 🙂

apple & blackberry crumble cake - perfect for a picnic  a beach of fossilised gryphaea shells

The crumble topping is not essential – you can add all the fruit to the cake and skip the crumble altogether if you like – but I think it adds another nutty autumnal element to this delicious teatime treat. Enjoy this cake while you can, before the blackberry season ends. (You can make this with cultivated blackberries from the shops, but it won’t be quite the same.)

Makes one 20cm (8 inch) cake.

apple & blackberry crumble cake

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Blackberry & apple crumble cake
Serves 8
Write a review
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
349 calories
47 g
47 g
16 g
6 g
3 g
135 g
29 g
20 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 349
Calories from Fat 143
% Daily Value *
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 47mg
Sodium 29mg
Total Carbohydrates 47g
Dietary Fiber 3g
Sugars 20g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 225g blackberries
  2. 1 medium bramley apple
  3. 100g margarine or butter
  4. 100g light brown sugar
  5. 2 eggs
  6. 200g plain flour
  7. 1 tsp baking powder
  8. 1 tsp mixed spice
  9. 2-4 tbsp milk, juice or water (as required)
For the crumble
  1. 25g plain flour
  2. 25g porridge oats
  3. 25g margarine or butter
  4. 25g brown sugar
  5. 25g flaked almonds
  1. Preheat the oven to 180C. Line a 20cm loose-bottomed round cake tin with baking parchment.
  2. Thoroughly wash the blackberries and pat dry on kitchen paper. Peel and core the apple, then cut into 1cm dice. Mix the fruit together and set aside.
  3. Cream the margarine/butter and brown sugar together until fluffy.
  4. Beat in the eggs, then fold in the flour, baking powder and spice.
  5. Beat in enough of the milk/juice/water to give a soft dropping consistency. Then stir in about two-thirds of the fruit.
  6. Pour the mixture into the prepared cake tin, level the top, and scatter the remaining fruit over the batter.
  7. To make the crumble, rub the flour and oats into the margarine/butter, then stir in the sugar and almonds. Scatter the mixture evenly over the cake.
  8. Bake at 180C for around an hour, until a toothpick inserted in the cake comes out clean.
  9. Allow to cool for a few minutes before removing from the tin and cooling on a wire rack.
  10. Serve warm or cold.
If you need more black berry & apple inspiration, try my Welly Boot Crumble, with apples, blackberries & walnuts. Or how about these blackberry & apple cupcakes from Tin and Thyme? Lovely. Easy blackberry and apple jam and blackberry, apple & speculaas muffins, both from Fab Food 4 All, sound delicious too.

I’m entering this scrummy cake into the following foodie challenges:
Simply Eggcellent at Belleau Kitchen, on the theme of CAKES. Yum.
Shop Local at Elizabeth’s Kitchen Diary – what could be more local than picking them ourselves just up the road!?
Credit Crunch Munch hosted by Fuss Free Flavours and co-organised by Fab Food 4 All, since this delicious cake uses FREE foraged fruit 🙂
CookBlogShare, hosted this week by Snap Happy Bakes.
The apple season link-up hosted by United Cakedom.



  1. looks soo yummy!

  2. I’ve never made a crumble cake, but it looks truly delicious. Must give it a go.

  3. Crumble Cakes are a great for all sorts of fruits! I do love the apple and blueberry combo!!

  4. I really want some of that cake…can you airmail me some? 🙂

  5. Mmmm, this looks so delicious and I bet it goes down a treat with a good pot of tea. There are still some blackberries waiting to be foraged by ourselves so this sounds just the treat to use some. Pinning.
    Angela x

    • Thanks Angela. I think almost all of our local berries are pretty much gone now, so lucky you to have a few left! I hope you enjoy the cake 🙂

  6. I just love a Autumnal cake and yours has all the elements for a winner. I especially love the tasty crumble topping. Perfect!

  7. Oooooh that’s just the perfect autumn cake. Anything with a crumble topping suits me!

  8. ahhh… I remember those same arguments with my brother about who picked the most berries… such a lovely thing to be competitive about! and what results from the picks! That crumble cake looks astoundingly divine and a very welcome addition to Simply Eggcellent, thank you x

    • Thanks Dominic. The cake was delicious – gives me a good reason to go out and pick more berries! Looking forward to seeing all the lovely cakes in Simply Eggcellent this month. Yum!

  9. I love going blackberry picking! I must get out there soon! Thanks for sharing your crumble cake recipe with #CookBlogShare. Crumble cakes are the best 🙂

  10. That is lovely! Super seasonal too. I’ll have two slices, one with custard and the other with cream please!

  11. What a gorgeous cake, always love crumble- or streusel-topped cakes, my absolute favourite! Great use of foraged blackberries too. I dragged my 2-year-old out for some blackberrying a few weeks ago, not hugely successful it must be said, maybe next year!

    • Thanks Kate. We’ve had variable success with blackberrying, but now she’s a bit bigger I think Kipper is getting better at it. And she’s always motivated by the promise of cake 🙂

  12. Mmm love a good crumble cake, especially a seasonal one stuffed full of blackberries and apple. Mind you I love a good crumble too. Really enjoyed hearing about the girls blackberrying exploits, it would be sad indeed if the tradition died out.

    • No chance of that tradition dying out around here! Kipper is a very keen forager 🙂 We’ve yet to find a really good blackberry spot though – I remember picking kilos of blackberries as a child, but these days we’re lucky to get a bagful. I guess the trick is to find a good productive patch that no-one else knows about. I’ll have to keep looking…

  13. Oh this looks just fabulous and that crumble topping just delicious! Thank you for a fab and thrifty entry to #CreditCrunchMunch and for linking to my Blackberry & Apple Jam:-)

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