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Apple and Blackberry Crumble – The Food Blog

A pan of fruit crumble with a scoop removed.


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Apple and Blackberry Crumble is a simple, delicious dessert that’s perfect for fall, or anytime of year. This recipe takes the classic apple crisp and makes it even better with the addition of fresh blackberries.

Apple and blackberry crumble dessert in a black and white bowl, topped with a scoop of vanilla ice cream.
Perfect with a scoop of ice cream.

Fruit crumbles, crisps and cobblers are universal favorite desserts and a perfect way to enjoy seasonal fruit.

If you’re wondering what the difference is between a crumble, crisp or cobbler, you’re not alone. A cobbler, like this Gluten Free Peach Cobbler has a biscuit topping covering the fruit filling.

A fruit crisp and a fruit crumble are both fruit that’s topped with a streusel mixture involving butter and sugar. Technically, a crisp is topped with just butter, sugar and flour. A crumble, on the other hand, also has oats, and sometimes nuts included in the topping.

However, the terms crisp and crumble are often used interchangeably, as with this Apple and blackberry crumble and this Gluten Free Rhubarb Crisp as well as Skillet Apple Crisp.

So, if you prefer to call this an apple and blackberry crisp, you can. This easy dessert is going to taste every bit as delicious no matter what you name it.

Jump to:
Blackberry and apple crisp in a baking pan and two servings in dishes on a wire rack.
Fresh from the oven.

What Makes this Fruit Crumble So Good?

  • The combination of apples and blackberries are absolutely delicious together.
  • This apple blackberry crumble recipe is super easy to make with simple ingredients, so it’s perfect for a weekday treat or a holiday dessert.
  • You can make this easy apple blackberry crisp ahead of time and keep it in the fridge until you’re ready to bake it.
  • The recipe is easily doubled for an easy dessert to feed a crowd. Great for potlucks!
  • This delicious dessert freezes beautifully.
  • We use almond flour to add extra flavor and make this recipe gluten free.

Ingredient Notes

Crumble Topping

  • Brown Sugar I like the slight molasses flavor that brown sugar imparts, but white sugar will work equally well. You can also use coconut sugar.
  • Rolled Oats You can use quick oats, but don’t use instant oats which usually contain added sugar and flavoring. This recipe is gluten free if you use gluten free rolled oats.
  • Almond Flour You can also use almond meal, which is coarser than almond flour.
  • Butter There’s no need to use unsalted butter, but if you use salted butter, you can omit the added pinch of salt. This recipe is vegan if you substitute vegan butter or coconut oil for the butter.
  • Cinnamon & Salt
The ingredients to make the crumble topping.
Crumble topping ingredients

Fruit Filling

  • Apples I used honey crisp apples which work well because they stand up well to baking. Other good apple choices are granny smith apples or golden delicious. Fresh apples are preferred over apple pie filling.
  • Blackberries Fresh blackberries are usually in season at the same time as apples, making this fruit combo perfect. However, you can use frozen blackberries, too. (No need to thaw them).
  • Lemon Juice Lemon juice not only keeps the apples from browning while you are slicing them. It also adds a nice tart flavor note to balance the sweet fruit.
  • Sugar This recipe has just a couple of tablespoons of sugar in the filling. You can omit the sugar in the filling if you have extra sweet apples.
The ingredients for the fruit filling.
Fruit filling ingredients

How to Make the Recipe

  1. In a mixing bowl, combine almond flour, oats, brown sugar, cinnamon, and salt.
  2. Add the melted butter to the dry ingredients and mix well. Set aside.
  3. In a large bowl, combine sliced apples, lemon juice, and sugar. Add blackberries and stir gently to combine.
  4. Spread the apple mixture evenly in a prepared baking pan. Spread the crumble mixture evenly over the filling.
Step by step process for making this recipe.
How to Make it Step by Step
  1. Bake until bubbly and golden.
A just baked crumble dessert with a scoop removed.
Crisp, golden and bubbly

Helpful Tips

  • Put the lemon juice into the mixing bowl while you’re slicing the apples. As you slice them, add the slices to the lemon juice and toss to coat. This will prevent the apple slices from turning brown. I love this apple slicer, corer and divider. Its a simple, inexpensive tool that makes short work of a tedious task. And it’s also great for making potato or sweet potato wedges.
  • You can make this fruit crisp without oats. Just replace the amount of oats with more almond flour or use all purpose flour.
  • Easily double the recipe. Just adjust the amount of servings at the top of the recipe card. The ingredient quantities will change accordingly. You will need to add cooking time (start with ten minutes).
  • The fruit filling can bubble over during baking. Place the baking dish on a sheet pan to catch any drips.
  • If the topping starts to brown too quickly during baking, cover it with foil until the last 5-10 minutes in the oven.
  • Serve this dessert warm or at room temperature. Just allow it to cool a little (10 minutes) before enjoying. This will allow the filling to set so that it isn’t too runny.
  • Storage: store leftover crumble in an airtight container in the fridge for up to 3 days.
  • To make the blackberry apple crumble ahead, assemble it, cover in plastic wrap and store it in the fridge until you’re ready to bake it.
  • You can freeze apple and blackberry crumble either before or after baking. If freezing before baking, you might want to use a disposable baking pan. Wrap it well in plastic wrap and then foil. To freeze after baking, allow the crumble to cool completely. Transfer to a freezer safe container. Freeze for up to 3 months.
  • Any kind of fruit or berries can be used instead of apple and blackberry. The beauty of fruit crisps is taking advantage of in-season fruit. So just use your favorite fruits and your imagination. Try peach and blueberry crumble, strawberry and rhubarb crumble, or how about pear and cranberry? And you can make this recipe any time of year using frozen fruit.

Common Questions

Do I need to peel the apples for this crumble dessert?

There is really no need to peel the apples. However, you can if you prefer. It’s a personal preference.

Can I make this recipe vegan?

Yes. To make this a vegan dessert, just use a vegan butter or coconut oil instead of butter.

Can I reduce the amount of sugar in this recipe?

You can reduce or eliminate the sugar in the filling if you prefer. The sugar in the topping is what makes this crisp, “crisp”. I don’t recommend reducing the sugar for the topping.

Is this fruit crisp gluten-free?

This recipe is gluten free because I use oats that are certified gluten free. Oats are naturally gluten free. However, they are often processed in facilities that also process wheat products which can cause cross contamination. As always, check the packaging carefully.

Two bowls of apple and blackberry crumble with silver spoons.
Enjoy this delicious dessert!

Serving Suggestions

Top your apple blackberry crisp with a scoop of vanilla ice cream. You can also top it with whipped cream, or just cream.

This dessert is at it’s finest served warm, but it’s also irresistible cold from the fridge or at room temperature.

More Fruit Desserts

If you love fruity desserts, you might also want to try these:

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!

Recipe

Apple and blackberry crumble in a dish on a wire rack.

Apple and Blackberry Crumble (Gluten Free)

Juicy blackberries and crisp apples are topped with a sweet crumble of oats and almond flour for this Apple and Blackberry Crumble. This delicious dessert is simple to make but always impressive.

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Course: Dessert

Cuisine: North American

Diet: Gluten Free

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 334kcal

Instructions

  • Preheat oven to 350° Grease an 8″ (2 quart) baking dish

  • In a mixing bowl, whisk together the oats, almond flour, brown sugar, cinnamon and salt to combine.

  • Add the melted butter to the oat mixture and mix well. Set aside.

  • Squeeze the lemon juice into a large bowl.

  • Core and slice apples, adding the slices to the lemon juice and tossing as you go.

  • Stir in the sugar

  • Add the blackberries to the apple mixture and gently stir to combine

  • Spread the fruit mixture evenly into the prepared baking dish

  • Spread the crumple mixture evenly over the fruit, covering it.

  • Bake in the center of the oven 50-60 minutes, until golden and bubbly

  • Allow to cool for 10 minutes before serving.

Notes

  • Put the lemon juice into the mixing bowl while you’re slicing the apples. As you slice them, add the slices to the lemon juice and toss to coat. This will prevent the apple slices from turning brown. I love this apple slicer, corer and divider. Its a simple, inexpensive tool that makes short work of a tedious task. And it’s also great for making potato or sweet potato wedges.
  • You can make this fruit crisp without oats. Just replace the amount of oats with more almond flour or use all purpose flour.
  • Easily double the recipe. Just adjust the amount of servings at the top of the recipe card. The ingredient quantities will change accordingly. You will need to add cooking time (start with ten minutes).
  • The fruit filling can bubble over during baking. Place the baking dish on a sheet pan to catch any drips.
  • If the topping starts to brown too quickly during baking, cover it with foil until the last 5-10 minutes in the oven.
  • Serve this dessert warm or at room temperature. Just allow it to cool a little (10 minutes) before enjoying. This will allow the filling to set so that it isn’t too runny.
  • Storage: store leftover crumble in an airtight container in the fridge for up to 3 days.
  • To make the blackberry apple crumble ahead, assemble it, cover in plastic wrap and store it in the fridge until you’re ready to bake it.
  • You can freeze apple and blackberry crumble either before or after baking. If freezing before baking, you might want to use a disposable baking pan. Wrap it well in plastic wrap and then foil. To freeze after baking, allow the crumble to cool completely. Transfer to a freezer safe container. Freeze for up to 3 months.
  • Any kind of fruit or berries can be used instead of apple and blackberry. The beauty of fruit crisps is taking advantage of in-season fruit. So just use your favorite fruits and your imagination. Try peach and blueberry crumble, strawberry and rhubarb crumble, or how about pear and cranberry? And you can make this recipe any time of year using frozen fruit.

Nutrition

Calories: 334kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 170mg | Potassium: 282mg | Fiber: 7g | Sugar: 33g | Vitamin A: 509IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 1mg

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