This blackberry and apple crumble is bursting with so many delicious flavors from brown sugar and cinnamon coated blackberries and apples, and the buttery, oat crumble top. Serve with a scoop of vanilla ice cream or whipping cream for the perfect dessert.
Blackberry and apple crumble is a perfect cozy dessert that can be enjoyed year round. Anytime you get sugar coated fruit and buttery oats together it's always a crowd favorite, and so easy to make too!
If you love crumble's and crisps you should also try my apple strawberry crumble, my brown butter peach crisp, or my cinnamon apple pear crisp.
WHY YOU WILL LOVE THIS
SWEET & TART- A lovely combination of flavors with the apples and blackberries along with the different sugars.
EASY TO MAKE- I love crumbles because they are basically fool-proof. Its loading some fruit together and topping with a basic crumble that even my kids can help with. No pie crust to worry about.
CAN BE SERVED YEAR ROUND- Because you can always find both blackberries and apples in the store this dessert knows no season.
INGREDIENT NOTES
- FLOUR- If wanting to make this gluten free, make sure you use gluten free flour.
- OATS- I use old-fashioned oats, but quick oats will work fine for this also.
- BUTTER- Using the softened butter helps this crumble topping hold together and almost become light a play-doh.
- BLACKBERRIES- Using fresh is preferred because they will let out less juice when being baked. If using frozen make sure they are completely thawed and squeeze out any excess juice before.
- APPLES- You do not have to peel the apples, but I think it's better without the skin. I also find that cutting chunks instead of slices keeps the apples more stable once baked.
- CORNSTRACH- This is a thickening agent so that it isn't too juicy. You can substitute flour if you don't have cornstarch.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat oven to 350 F. Grease a 9" pie plate or baking pan and set aside.
STEP TWO: Make the Topping: In a bowl, combine flour, oats, sugars, cinnamon and salt. Add softened butter in chunks and mix until incorporated, I like to use a fork to get it all together. Add to the refrigerator and proceed to making the filling.
STEP THREE: Make the Filling: Peel and cut apples into chunks. Add apple and blackberries to a bowl. Add juice from half a lemon, brown sugar, cornstarch, cinnamon and salt. Toss together gently until all of the fruit is covered with sugar mixture. Add to a 9 inch pie pan or baking dish.
STEP FOUR: Remove topping from refrigerator and place clumps on top of apple/blackberry mixture. Bake for 30-35 minutes, or until topping becomes golden brown and the filling is bubbling around the edges.
EXPERT BAKING TIPS
This can be made gluten free if you use gluten free oats and flour.
If using frozen berries, make sure they are thawed and the juices is drained so as much liquid as possible is removed.
I recommend peeling your apples, but you are welcome to leave the skin on if you prefer. I like having the whole apple feel softer once baked.
FAQ
Using either cornstarch or flour is the important key ingredient in the filling to make sure it isn't too juicy from the fruit. Using fresh fruit also helps with this.
My favorite way to know it is done baking is by seeing all the bubbling going on around the edges of the pan.
Yes, apples are a good stabilizing fruit to have in crumbles, but switching out the blackberries for other types of berries or fruit is great.
STORING AND REHEATING
Blackberry and apple crumble can be wrapped tightly with saran wrap or tinfoil and stored in the fridge for 3-4 days. You can also store it in an airtight container in the freezer for 3 months. Just make sure you allow it to get to room temperature before reheating or serving.
You can reheat your crumble in the oven for 10-15 minutes at 350. Or you can also place single servings into the microwave for a quick 20-30 seconds to rewarm.
FREEZING
This crumble can be frozen once baked for up to 3 months. Just wrap it tightly with plastic wrap and allow to come to room temperature in the fridge before serving.
OTHER POPULAR RECIPES WITH BLACKBERRIES
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Blackberry and Apple Crumble
Ingredients
For the Topping:
- 1 cup all-purpose flour
- ¾ cup old-fashioned oats
- ½ cup dark or light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- ¾ cup soft butter
For the Filling:
- 2 large apples peeled and chunked
- 2 cups blackberries
- 1-2 tablespoon lemon juice half a lemon
- ⅓ cup dark or light brown sugar
- 1 tablespoon cornstarch
- 2 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 F. Grease a 9" pie plate or baking pan and set aside.
- Make the Topping: In a bowl, combine flour, oats, sugars, cinnamon and salt. Add softened butter in chunks and mix until incorporated, I like to use a fork to get it all together. Add to the refrigerator and proceed to making the filling.
- Make the Filling: Peel and cut apples into chunks. Add apple and blackberries to a bowl. Add juice from half a lemon, brown sugar, cornstarch, cinnamon and salt. Toss together gently until all of the fruit is covered with sugar mixture. Add to a 9 inch pie pan or baking dish.
- Remove topping from refrigerator and place clumps on top of apple/blackberry mixture. Bake for 30-35 minutes, or until topping becomes golden brown and the filling is bubbling around the edges.
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