This Apple Blackberry Crumble is an effortless, comforting dessert made with fresh apples and juicy blackberries tossed in warm apple pie spice and baked beneath a buttery, crunchy crumble. It’s perfect served warm with a scoop of vanilla ice cream for a cozy treat any time of year.
Easy Apple Blackberry Crumble Recipe
Apple season brings a bounty of crisp, tart fruit, and this recipe highlights those flavors alongside sweet blackberries for a lovely transition from summer to fall. The combination of spiced apples and vibrant berries creates a filling that’s both fruity and aromatic, while the crumble topping provides a satisfying crunch.
This crumble is simple to assemble and fills your kitchen with an irresistible aroma as it bakes—an easy, crowd-pleasing dessert for family dinners, holidays, or casual gatherings.
How to Make Apple Blackberry Crumble
This crumble comes together quickly with just a few bowls and common pantry ingredients. Below is a concise overview of the method; full ingredient amounts and step-by-step instructions are included in the recipe card further down.
Quick summary:
- Combine peeled, diced apples and blackberries with sugar, cornstarch, lemon juice, vanilla, apple pie spice, and salt in a large bowl, then transfer the mixture to a greased baking dish.
- Make the crumble topping by combining oats, flour, sugars, spices, salt, and cold cubed butter until the mixture is evenly moistened and crumbly. Spread it over the fruit filling.
- Bake at 350°F until the top is golden and crisp and the fruit is bubbling. Allow to cool briefly and serve warm.
Tips and Notes
- Pan size: A 9-inch deep dish pie plate works well. If you don’t have one, use an 8x8x2 square pan, a 9 x 1–1½ inch round layer pan, or an 11x7x2 rectangular pan. Baking time may vary slightly with different pan sizes.
- Apple choice: Granny Smith apples bring a pleasant tartness that balances the sugar. Sweeter varieties such as Pink Lady, Gala, or Honeycrisp will yield a sweeter result.
- Oats: Use old-fashioned rolled oats for the best crumble texture. Instant and steel-cut oats do not produce the same crispness.
- Sugar adjustment: Taste your blackberries before starting. If they’re very sweet, reduce the added sugar; if they’re tart, add a bit more sugar to taste.
- Lemon: Freshly squeezed lemon juice brightens the filling—prefer it over bottled lemon for a fresher flavor.
- Filling consistency: The filling may look a bit loose before cooling. Fruit releases juices during baking and the mixture will thicken as it cools.
Variations
- Add nuts: Stir in chopped walnuts, pecans, or almonds to the topping for extra crunch and flavor.
- Frozen berries: If fresh blackberries aren’t available, frozen berries can be used straight from the freezer—expect more juice and a slightly different texture.
- Other berries: Substitute raspberries or chopped strawberries if you prefer a different berry profile.
How to Store an Apple and Blackberry Crumble
Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Bake the crumble in a freezer-safe pan, cool completely, then wrap tightly in plastic wrap and foil. It keeps for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Rewarm individual portions in the microwave in short intervals until heated through, or reheat the whole dish in a 350°F oven until warmed.
What Is the Secret to a Great Crumble?
Fresh fruit and a crunchy topping are the keys. Choose ripe, flavorful apples and fresh blackberries, and use cold, cubed butter in the topping so the oats bake up crisp instead of soggy.
Why Might My Crumble Lack Crunch?
If the crumble turns out soft, it often means the butter was too warm or the topping was overworked. Use cold butter cut into the dry ingredients so the mixture stays crumbly and bakes to a crisp, buttery texture.
More Fruit Desserts You’ll Love
- Apple Strawberry Crisp
- Blueberry Crumble
- Blackberry Crumble Pie
- Blackberry Crumble Bars
Apple Blackberry Crumble
What You’ll Need
Fruit Filling:
- 1 ½ pounds apples, peeled and diced (about 3–4 large apples)
- 24 ounces fresh blackberries (about 4 cups)
- 1 cup granulated sugar (adjust as needed)
- ¼ cup cornstarch (add more for a thicker filling)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon apple pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Crumble Topping:
- 1 cup old-fashioned rolled oats
- ½ cup unsalted butter, cubed
- ½ cup all-purpose flour
- ½ cup brown sugar (light or dark)
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
How to Make It
For the Fruit Filling:
- Preheat the oven to 350°F and lightly grease a 9-inch deep dish pie plate.
- In a large bowl, combine the apples, blackberries, sugar, cornstarch, lemon juice, vanilla, apple pie spice, and salt. Stir gently to coat the fruit evenly.
- Transfer the filling to the prepared dish.
For the Crumble Topping:
- In a medium bowl, mix oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in cold, cubed butter until the mixture resembles coarse crumbs and there are no dry patches.
- Spoon the crumble evenly over the fruit filling.
- Bake for 35–40 minutes, or until the topping is golden and the filling bubbles at the edges. Let cool slightly before serving.
- Serve warm, ideally with vanilla ice cream or whipped cream.
Notes
*Calories shown in the nutrition panel are approximate and based on the recipe card with a serving size of 1.5 cups; actual values will vary.
*Taste test your blackberries to decide how much sugar to add—reduce sugar for very sweet berries, increase slightly for tart berries.
*If you don’t have a 9-inch deep dish pie plate, use an 8 x 8 x 2-inch square pan, a 9 x 1–1½-inch round pan, or an 11 x 7 x 2-inch rectangular pan. Baking time may vary.