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Home » Recipes » Cobblers & Crisps

Blackberry and Apple Crumble

September 13, 2022 by brooke Leave a Comment

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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.

3 individual servings of blackberry and apple crumble.

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.

close up of the blackberry and apple crumble with 2 scoops of ice cream and 2 spoons in.

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.
all ingredients needed to make this blackberry and apple crumble.

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.

dry ingredients mixed together.
adding the butter to the topping.

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.

all the filling ingredients mixed together.
filling in the pie plate.

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.

topping placed on the crumble.
blackberry and apple crumble after it finished baked.

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

How do I keep my filling from being too runny?

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.

How can I tell my crumble is done baking?

My favorite way to know it is done baking is by seeing all the bubbling going on around the edges of the pan.

Can I substitute other fruit or berries?

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.

a single serving of blackberry and apple crumble in a bowl with some ice cream.

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.

a side view of the whole blackberry and apple crumble.

OTHER POPULAR RECIPES WITH BLACKBERRIES

Lemon Blackberry Layer Cake

Blackberry Oatmeal Muffins

Blackberry Lemon Bread

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do. 

Make sure to leave a star review below!

3 individual servings of blackberry and apple crumble.

Blackberry and Apple Crumble

brooke
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.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 10
Calories 320 kcal

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.

Notes

This can be stored in the refrigerator for 2-3 days depending on how long it takes to enjoy.
I have tried this with frozen blackberries as well, it will become a bit runnier as the moisture from the frozen berries seeps out, but it still works fine and tastes delicious.
You could easily do all apples or all blackberries, or sub in other fruits depending on what your preference is.
This recipe can be made gluten free if using gluten free flour and oats.

Nutrition

Calories: 320kcalCarbohydrates: 47gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 203mgPotassium: 162mgFiber: 4gSugar: 29gVitamin A: 513IUVitamin C: 9mgCalcium: 42mgIron: 1mg
Keyword blackberry apple crisp, blackberry apple crumble
Tried this recipe?Let us know how it was!

More Cobblers & Crisps

  • Apple Strawberry Crumble
  • Peach Mango Crumble Pie
  • Cinnamon Apple Pear Crisp
  • Brown Butter Peach Crisp

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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