Blackberry–Apple Oat Crumble Cups

Juicy blackberries and tender apples tucked under a wholesome oat crumble in portable cups—high in fruit and fiber, lightly sweetened, and perfect for lunchboxes.

Ingredients

• 2 medium apples (about 300g), peeled or unpeeled, cut into 1 cm dice
• 2 cups blackberries (about 280g; fresh or frozen)
• 2 tbsp lemon juice (or water if you don’t have lemon)
• 2–3 tbsp honey or maple syrup (to taste)
• 1 tsp ground cinnamon
• 1 tbsp cornstarch (or plain flour)
• 1 cup rolled oats (about 90g)
• 1/2 cup whole wheat flour (about 60g) *(or plain flour)*
• 1/4 cup chopped nuts or seeds (about 30g; optional but great for staying power)
• 1/4 tsp salt
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp water

Method

• 1

  Step 1: Heat oven & prep pan

  Preheat oven to **200°C / 390°F (180°C fan)**. Lightly oil a **6-hole muffin tin** (or line with paper liners for easy packing).

• 2

  Step 2: Make the fruit filling

  In a bowl, toss **diced apples**, **blackberries**, **lemon juice**, **honey/maple**, **cinnamon**, and **cornstarch** until the fruit looks glossy and the starch disappears.

• 3

  Step 3: Make the healthy crumble

  In another bowl, mix **oats**, **whole wheat flour**, **nuts/seeds (if using)**, and **salt**. Drizzle in **olive oil** and rub with fingertips until you get damp, clumpy crumbs. Add **2 tbsp water** and mix again—this helps it form a “crumble” without needing lots of oil.

• 4

  Step 4: Assemble the cups

  Spoon fruit mixture into muffin holes (fill about **3/4 full**). Top each with crumble, pressing **lightly** so it adheres but isn’t compacted.

• 5

  Step 5: Bake

  Bake **16–20 minutes**, until the crumble is **golden at the edges** and the fruit is **bubbling** (you should see syrup peeking up around the sides).

• 6

  Step 6: Cool & pack

  Cool in the pan **10 minutes** (they firm up as they cool), then lift out. For lunchboxes, cool completely so they don’t steam and go soggy.

Tips

• **Frozen berries work perfectly:** Don’t thaw—use straight from frozen; add **2 extra minutes** bake time.
• **Make it extra lunchbox-sturdy:** Let the cups cool fully, then refrigerate **30 minutes** to set before packing.
• **Lower sugar:** Start with **2 tbsp** honey/maple and rely on ripe fruit; cinnamon boosts perceived sweetness.
• **Boost protein (budget-friendly):** Stir **2 tbsp seeds** (sunflower/pumpkin) into the crumble, or serve alongside a small tub of yogurt for dipping (if you have it).
• **Storage:** Keeps **4 days in the fridge** in an airtight container. Freeze up to **2 months**; thaw overnight in the fridge.
• **Serving idea:** Eat cold like a bar-cup, or warm 10–15 seconds in the microwave for a “fresh-baked” feel.

Nutrition (per serving, estimate)