Blackberry & apple crumble cake

A dense fruity cake with an oaty crumble topping. Made with foraged blackberries & tart apples this autumnal cake is a lovely dessert, or great in a packed lunch.

My daughter Kipper and I went blackberrying in our local park with some friends. The girls had a lot of fun hunting for blackberries, although 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 we decided to call it a day.

Competitive fruit picking

The girls were madly competitive about who’d picked the most blackberries.
“I’ve got millions!
“I’ve got billions!
“I’ve got zillions!
“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.

Blackberry options

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. To make it extra fruity I teamed up our blackberries in the classic pairing of blackberry and apple.

This recipe makes a dense, moist Autumnal cake with a delicious fruity crumbly topping. It is wonderful sliced and served with a cuppa, but is also fantastic served warm as a dessert (ideally with custard, cream or ice-cream.) The blackberry and apple crumble cake is also robust enough to survive well in a packed lunch or picnic. A couple of days after our blackberry-picking trip we took some of the cake 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.

child eating cake.


The crumble topping is not essential, and you can add all the fruit to the cake and skip the crumble if you like. However I think it adds another nutty autumnal element to this delicious teatime treat. Enjoy this cake while you can, before the wild 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.

A dense fruity cake with an oaty crumble topping. Made with foraged blackberries & tart apples this autumnal cake is a lovely dessert, or great in a packed lunch.

apple & blackberry crumble cake

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Blackberry & apple crumble cake

Course Cake, Dessert
Cuisine British
Keyword apple, blackberry
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 349kcal
Author Helen


  • 225 g blackberries (approx. 2¼ cups)
  • 1 medium bramley apple
  • 100 g margarine or butter (½ cup)
  • 100 g light brown sugar (approx. ½ cup)
  • 2 eggs
  • 200 g plain flour (approx. 1⅔ cups)
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 2-4 tbsp milk, non-dairy milk, juice or water (as required)

For the crumble

  • 25 g plain flour (approx. ¼ cup)
  • 25 g porridge oats (approx. ¼ cup)
  • 25 g margarine or butter (⅛ cup)
  • 25 g brown sugar (approx. ⅛ cup)
  • 25 g flaked almonds (approx. ⅓ cup)


  • Preheat the oven to 180°C (350°F). Line a 20cm (8 inch) loose-bottomed round cake tin with baking parchment.
  • Thoroughly wash the blackberries and pat dry on kitchen paper. Peel and core the apple, then cut the flesh into 1cm (½ inch) dice. Mix the fruit together and set aside.
  • Cream the margarine/butter and brown sugar together until fluffy. Beat in the eggs, then gently fold in the flour, baking powder and spice.
  • Beat in enough of the milk/juice/water to give a soft dropping consistency. Then stir in about two-thirds of the fruit.
  • Pour the mixture into the prepared cake tin, level the top, and scatter the remaining fruit over the batter.
  • 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.
  • Bake at 180°C (350°F) for around an hour, until a toothpick inserted in the cake comes out clean. Remove from the oven and allow to cool for a few minutes before removing from the tin and cooling on a wire rack.
  • Serve warm or cold.


Approx. per serving: 349 calories, 16g fat, 6g protein, 47g carbs

blackberry & apple crumble cake.

If you can’t resist a cake with crumble topping, try plum and almond crumble cake, cookie butter cake with cookie butter crumble, or Devon apple cake with honey crumble.

And 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? Easy blackberry and apple jam from Fab Food 4 All sounds delicious too.

I’m entering this scrummy cake into the following foodie challenges:
Simply Eggcellent at Belleau Kitchen, on the theme of cakes. Shop Local at Elizabeth’s Kitchen Diary.
Credit Crunch Munch hosted by Fuss Free Flavours and co-organised by Fab Food 4 All. The apple season link-up hosted by United Cakedom.



  1. What a great way to use blackberries and apples. I love apple cake but I don’t think I’ve added blackberries before, I’ll definitely wil now.

  2. Jacqui Bellefontaine

    I love a good crumble cake and blackberry and apple crumble cake is is going to be a good one

  3. looks soo yummy!

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

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

  6. Sarah Klinkowitz

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

  7. Angela / Only Crumbs remain

    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 🙂

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

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

  10. Dominic Franks (@belleaukitchen)

    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!

  11. Hayley (@SnapHappyBakes)

    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 🙂

  12. Helen @ Fuss Free Flavours

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

  13. 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 🙂

  14. 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…

  15. 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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