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Blackberry And Apple Crumble + GF/DF Option

This blackberry and apple crumble recipe features freshly baked apples and blackberries with a hint of cinnamon, topped with a crisp buttery oat crumble topping making an amazing easy blackberry dessert for summer fruit season or year round.

Serve the apple and blackberry crumble warm as it is, with a scoop of ice cream for dessert or with some yogurt for breakfast.

Blackberry and apple crumble served with a scoop of dairy free ice cream and garnished with mint leaves.
Blackberry and apple crumble served with a scoop of dairy free ice cream and garnished with mint leaves.

Ripening in late June through August, blackberries tastes great fresh, in pies, crisps, crumbles or cobblers. But since the apples are the fall staple, you could enjoy this simple apple and blueberry crumble during the colder months or this apple and plum crumble.

And for summer months try this strawberry crumble/crisp or this peach crumble with oats.

Apple And Blackberry Crumble Recipe

The combination of apples and blackberries make super delicious fruit dessert, sweet and tart in one bite! Once the fruits are cooked they create a juicy sauce which truly is the best of this awesome blackberry apple crumble, because it’s neither watery nor dry.

Apple and blackberry crumble with vanilla cashew ice cream divided into two plates.
Apple and blackberry crumble with vanilla cashew ice cream.

More than that, making this easy apple & blackberry crumble requires little prep, especially if you already have some oat crumb topping stashed in the freezer. Chopping the apples and preparing the blackberries also requires about 5-10 minutes.

Just like these blueberry muffins with crumb topping or this apple pie with crumb topping, this recipe for apple blackberry crumble is a crowd-pleasing dessert, yet pretty simple and easy to make.

You could also make some changes for a healthier apple and blackberry crumble. Gluten and dairy free options are also presented below.

Ingredients For Blackberry And Apple Crumble

There are 2 components in this apple blackberry crumble recipe: the apple and blackberry layer (as the filling) and the oat topping.

Fresh blackberries and apples.

The Apple And Blackberry Filling

  1. Apples – cut into chunks (small cubes) not slices. I prefer chunks because they are easy to cut and eat, and they will cook uniformly. You can use just one variety or, for added depth of flavor, use an assortment of varieties. I used gala apples due to their crisp texture and mellow sweetness. The sweeter they are the less sugar you need to add.
  2. Blackberries – use fresh or frozen. Just keep in mind that frozen fruit lowers the temperature of mixture, which can result in a longer baking time.
  3. Arrowroot flour – or any starchy flour, it helps absorb moisture and thicken the juices so that your filling isn’t too runny.
  4. Lemon juice – to increase the tartness of apples (but it’s optional since you’re using tart berries).
  5. Maple sugar – coconut sugar, brown sugar, honey or maple syrup also works. Add less if your apples are already sweet.
  6. Cinnamon – for flavor depth.
Blackberry apple crumble close up shot.
Blackberry apple crumble close up shot.

Crumble Topping Ingredients

  1. Rolled oats – rolled oats are the best (not steel cut or quick oats) whether you use regular or gluten free.
  2. Flour – use one plain type or a mix (your choice). Finer (starchier) flours will yields a more golden brown surface. Whole grain flours are healthier but they will change the texture and flavor a bit.
  3. Butter – use vegan butter or coconut oil to keep it vegan & dairy free.
  4. Maple sugar – to keep the recipe refined sugar free. Brown sugar or coconut sugar are also wonderful.
  5. Walnuts – provide crunch and a rich sweet taste. Feel free to use your favorite nuts or omit them.
  6. Spices: cinnamon, nutmeg and salt.

Find the complete printable recipe with measurements below in the recipe card.

Frozen or Fresh Fruit

If you use frozen blackberries, don’t thaw them! You want them to stay frozen and release liquid slowly as they cook. 

As for the apples: is best to use fresh. For best FLAVOR use a mix of tart and sweet apples, or varieties that have both like Cortland, Empire, Fuji, Honeycrisp or Gala. These also hold their shape when cooked.  Alternatively, use peaches or pears instead of apples.

How To Make Apple and Blackberry Crumble

Before you start, place your butter in the freezer for at least 1 hour.

Step 1. Prepare the filling:

  • Chop the apples into chunks. Rinse the blackberries and pat dry (if they are fresh).
  • In the backing pan (9-inch square pan) add the chopped apples and squeeze the lemon juice over them, mix to coat.
  • Then add the blackberries, maple sugar, cinnamon and flour and and toss to coat. I used the same pan for mixing that I’m using for baking (to reduce the dirty dishes). It has a ceramic coating so you don’t need to grease the pan. Spread the apple and blackberry filling in an even layer.
Step by step process shots showing how to make apple and blackberry crumble filling.
Step by step showing how to make apple and blackberry crumble filling.

Step 2. Make the crumble topping:

  • If you have a food processor: add the cold (frozen) butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
  • To the butter and flour mixture, add the spices, sugar, crushed walnuts and rolled oats, mix by hand or with a spatula until combined. For step-by-step instructions and extra tips see my crumble topping recipe.
  • If you prefer a clumpy topping (instead of a sandy texture) then after mixing everything let it sit at room temperature for 5-8 minutes ant then use your hand to clutch and squash the mixture. The heat from your hand will help create lumps.

Step 3. Assemble the blackberry apple crumble and bake:

  • Preheat the oven to 360°F.
  • Scatter evenly over the surface of the apple and blackberry layer.
  • Bake in the oven for about 35-38 minutes, or until the topping is golden brown. 
Step by step process shots showing how to assemble the blackberry and apple crumble and bake.
How to assemble the apple and blackberry crumble and bake.

Step 4. Cool and serve!

  • Once it’s crisp and golden remove from oven and let it cool.
  • Serve the apple berry crumble warm, cold or room temperature. Enjoy!
Serving the baked apple & blackberry crumble.
Serving the apple & blackberry crumble.

Make In Advance

The apple blackberry crumble can be made in advance and stored for up to 2 days in the fridge (just keep the fruits and topping in separate containers). If you’re planning to bake the same day, then there is not need to separate. Bake whenever you’re ready.

Substitutions & Add-ins

  • Add ins: flaked coconut, dried fruits, crushed pecans or sliced almonds (or seeds if allergic to nuts).
  • Smaller portions: bake the apple and blackberry crumble in small individual ramekins instead of one large pie dish.
  • Use different berries such as raspberries, blueberries or strawberries, depending what’s in season.
  • Make it dairy free: use a dairy free butter like – Miyoko’s (it has similar texture as regular butter when frozen) and is healthier than Earth Balance brand.
  • Make it gluten free: use gluten free flours like – gluten free oat flour, almond flour, arrowroot flour (similar to potato flour), buckwheat flour, sorghum flour or rice flour. For best results use a mix of a starchy flour and whole grain flour. Or you could use a gluten free flour mix of your choice.

Storing The Blackberry and Apple Crumble

  • Storing leftovers: if already baked, keep at room temperature for 1 day or up to 3 days in the fridge. If you want to prepare the apple & blackberry crumble in advance (unbaked) and store for later baking, keep the fruits and topping in separate containers (if you plan to bake the next day). Then combine and bake the apple blackberry crisp whenever you’re ready.
  • Freezing: can be frozen for up to 3 months either baked or un-baked. For longer storage is best to freeze unbaked.
  • Thawing: No need to thaw. Just place it in your preheated oven (360 degrees F) straight from the freezer and add a few minutes on to the cooking time.
Perfectly baked apple blackberry crumble.   
Perfectly baked apple blackberry crumble.   

Recipe FAQs

Should you cover the blackberry and apple crumble when baking?

It isn’t necessary to cover the crumble while baking, especially if you want a nice, crispy brown layer on the top.

How to make the crumble topping more clumpy and less sandy?

Use softened butter rather than frozen or melted butter. Mix the dry ingredients and then used your hands to work the butter into it, until you get pea shaped crumb topping. Or use the suggestion mentioned above in instructions.

How do you know when the apple and blackberry crumble is cooked?

Bake it until the fruit is bubbling, the topping is golden brown and crisp. If still not sure, check the apples inside if they are tender and easily pierced.

How do you keep fruit crisps from getting soggy?

Make sure you use the correct amounts of flour in the filling and topping. Don’t cover after backing, the condensation will create moisture.

How thick should crumble topping be?

The crumble needs to cover the apples and blackberries and remain around 1 inch thick.

Can I make the crumble without oats?

Yes. You will need to use this ingredient proportions: 1.5 flour to 1 butter to 1 sugar. The butter should be slightly cold, cubed. Mix the butter and flour with your fingers then stir in the sugar. Assemble, chill a bit and bake. Chilling helps so the butter doesn’t disappear into the fruit. If you’re using frozen butter just like the recipe suggests, then chilling is not necessary.

This blackberry and apple crumble recipe features freshly baked apples and blackberries topped with a crisp buttery oat crumble topping making an amazing easy blackberry dessert for your guests. Serve the apple and blackberry crumble warm as it is or cold. Customize the apple blackberry crumble with healthy ingredients and make it vegan or gluten free. #appleandblackberrycrumble #blackberryandapplecrumble #appleblackberrycrumble #appleblackberrycrisp #blackberryapplecrisp

More Dessert Recipes With Crumb Topping

If you made this recipe for blackberry and apple crumble with oats, then please leave a star rating and a comment below the recipe card.

blackberry apple crumble featured
Print Recipe

Apple And Blackberry Crumble Recipe + GF/DF Option

This blackberry and apple crumble recipe features freshly baked apples and blackberries mixed with a hint of cinnamon, then topped with a crisp buttery oat crumble topping – an amazing easy blackberry dessert for summer fruit season or year round. Serve the apple and blackberry crumble warm as it is, with a scoop of ice cream for dessert or with some yogurt for breakfast.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American, Clean Eating, Dairy Free, Gluten Free
Servings: 5 people
Calories: 371.7kcal
Author: HealthyTasteOfLife
Pin Recipe Save

Ingredients
 

Blackberry And Apple Filling

  • 3 large apples - cut into chunks
  • 6-7 oz fresh blackberries
  • 3 tbsp maple sugar - use less if your apples are very sweet
  • 2 tbsp arrowroot flour - or any other starchy flour
  • 1 tsp cinnamon - optional

Crumble Topping

  • 3/4 cup rolled oats - or use gluten free certified oats
  • 1/3 cup flour - for gluten free see notes
  • 1/2 cup crushed walnuts - or seeds if allergic to nuts
  • 6 tbsp butter  - cold (for dairy free see notes)
  • 1/3 cup maple sugar - or your favorite granulated sugar
  • 1/2 tsp cinnamon
  • 1/5 tsp nutmeg - or cardamom

Instructions
 

  • Place you butter in the freezer for at least 1 hour before starting.

Step 1. Prepare the filling:

  • Chop the apples into chunks. Rinse the blackberries and pat dry (if they are fresh, if they're frozen, use them as they are).
  • In the backing pan (9-inch square pan) add the chopped apples and squeeze the lemon juice over them, mix to coat.
  • Then add the blackberries, maple sugar, cinnamon and flour and and toss to coat. I used the same pan for mixing that I’m using for baking (to reduce the dirty dishes). It has a ceramic coating so you don’t need to grease the pan. Spread the apple and blackberry filling in an even layer.

Step 2. Make the crumble topping:

  • If you have a food processor: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
  • To the butter and flour mixture, add the spices, sugar, crushed walnuts and rolled oats, mix by hand or with a spatula until combined. See my crumble topping recipe for step-by-step instructions and extra tips.

Step 3. Assemble the blackberry apple crumble and bake:

  • Preheat the oven to 360°F.
  • Scatter the crumb topping evenly over the surface of the apple and blackberry layer.
  • Bake in the oven for about 35 minutes, or until the topping is golden brown. 

Step 4. Cool and serve!

  • Once it’s crisp and golden remove from oven and let it cool.
    Serve warm, cold or room temperature. Enjoy!

Notes

 

Tips For Making The Apple and Blackberry Crumble

 
  • Add ins: flaked coconut, dried fruits, crushed pecans or sliced almonds (or seeds if allergic to nuts).
  • Use different berries such as raspberries or blueberries.
  • Make It Dairy Free: use a dairy free butter like – Miyoko’s (it has similar texture as regular butter when frozen) and is healthier than Earth Balance brand.
  • Make It Gluten Free: use gluten free flours like – gluten free oat flour, almond flour, arrowroot flour (similar to potato flour), buckwheat flour, sorghum flour or rice flour. For best results use a mix of a starchy flour and whole grain flour. Or you could use a gluten free flour mix of your choice.
  • If you use frozen blackberries, don’t thaw them! You want them to stay frozen and release liquid slowly as they cook. 
  • The apples: for best FLAVOR use a mix of tart and sweet apples. 
  • See storing tips in the post above the recipe card.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1.1cup | Calories: 371.7kcal | Carbohydrates: 51.29g | Protein: 5.89g | Fat: 16.6g | Fiber: 7.21g | Sugar: 22.8g | Vitamin A: 482.8IU

The information shown is an estimate provided by an online nutrition calculator.

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Recipe Rating




Doug

Friday 11th of February 2022

Just loved it, the right texture - gooey not watery inside and crispy crumb..perfection 👌