This Blackberry and Apple Crumble is a delightful easy dessert that combines the unique flavors of blackberries and apples with a crispy, buttery topping. Make this recipe your own by playing around with the fruit combinations or adding in your favorite spices.
3/4cuprolled oatsor use gluten free certified oats
1/3cupflourfor gluten free see notes
1/2cupcrushed walnutsor seeds if allergic to nuts
6tbspbutter cold (for dairy free see notes)
1/3cupmaple sugaror your favorite granulated sugar
1/2tspcinnamon
1/5tspnutmegor 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.