Apple Blackberry Crumble
Apple blackberry crumble is one of those classic fruit crumbles—featuring a lightly sweetened layer of juicy apples and blackberries, and a crisp and buttery crust with a hint of cinnamon and nutty oats. The delicious blackberry and apple filling turns a strikingly pretty pink color when baked! Serve this delicious dessert warm with a scoop of homemade vanilla ice cream for a perfect summer treat.
This easy apple blackberry crumble comes together in no time—perfect for making the most of peak blackberry season or whenever you have a few extra Granny Smith apples on hand. It’s a simple, satisfying dessert that bakes up beautifully with pantry staples and fresh fruit. If you love this recipe, be sure to try my Apple Crisp, Apple Crumb Cake, or Cherry Crumble for more easy fruit desserts the whole family will love.
Why You’ll Love Apple Blackberry Crumble
- Crowd-Pleaser: This rustic crumble is a classic dessert everyone loves—perfect for cozy family dinners or potlucks.
- Simple Ingredients: You don’t need any special equipment or complicated ingredients for this recipe—just a few pantry staples, fresh fruit, and a baking dish. It’s a perfect dessert for busy days or beginner bakers.
- Seasonal Favorite: Like my whole wheat blackberry cobbler, apple blackberry crumble is a versatile dessert you can enjoy throughout the year. Use juicy blackberries during berry season, and crisp apples in the fall when they’re at their best.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Granny Smith Apples: These tart apples balance the sweetness of the blackberries and hold their shape well when baked. Honeycrisp or Pink Lady apples can also be used.
- Blackberries: Fresh blackberries create a juicy filling and turn a beautiful pink-purple color when baked. Frozen blackberries can also be used—no need to thaw.
- Lemon Juice: Brightens the flavor of the fruit and balances the sweetness of the filling.
- Cornstarch: Thickens the fruit juices so the filling is perfectly gooey and spoonable.
- Old-Fashioned Oats: Adds a hearty texture and delicious crispness to the crumble topping.
- Cinnamon: Adds warm, comforting spice that pairs perfectly with apples and blackberries.
- Butter: Melted butter helps bind the crumble topping and creates that crisp, golden finish.
How to Make Apple Blackberry Crumble
Here are the step-by-step instructions for making apple blackberry crumble.
Step 1: Preheat the oven to 375°F.
Step 2: Peel the apples and chop them into small bite-sized cubes (Photo 1).
Step 3: In a large bowl, mix together the apples, blackberries, sugar, lemon juice, cornstarch, and salt (Photo 2 and Photo 3). Stir well to coat all the fruit (Photo 4).
Step 4: Pour the fruit mixture into a greased baking dish. Use a rubber spatula to spread it into an even layer (Photo 5).
Step 5: In a separate mixing bowl, add the plain flour, oats, brown sugar, baking powder, salt, and cinnamon (Photo 6). Stir well to combine the dry ingredients (Photo 7).
Step 6: Melt the unsalted butter, then slowly stir it into the dry ingredients (Photo 8) until evenly distributed (Photo 9) The mixture should be crumbly with no dry flour remaining. Use a rubber spatula to scrape down the sides of the bowl as needed (Photo 10).
Step 7: Spread the crumble evenly over the fruit (Photo 11).
Step 8: Bake for 30–40 minutes, until the topping is crisp and golden brown and the fruit filling is hot and bubbling (Photo 12).
Step 9: Let the crumble cool for at least 10 minutes before serving so the filling can set up slightly.
How to Store
Store any leftover crumble in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 4 days. Reheat individual portions in the oven at 350°F to help crisp the topping again, or warm gently in the microwave.
Tips
- Choose the right baking dish: I recommend a 10-inch round baking dish for this crumble, but a 9-inch round or square dish will also work.
- Bake with a baking sheet underneath: Always bake your crumble with a baking sheet underneath (either directly below the dish or on a separate rack). If the fruit bubbles over, the baking sheet will catch any drips and save you from having to clean your oven.
- Adjust the fruit ratio: You can alter the ratio of berries to apples based on what you have on hand—just use a total of approximately 6 cups of fruit.
- Select ripe blackberries: Look for fat, shiny berries that are very dark in color and slightly soft to the touch. Avoid berries that are slightly red or purple, small, or very firm, as they will be too tart.
- Add a splash of vanilla extract: For extra warmth and depth of flavor, add ½–1 teaspoon of vanilla extract to the fruit filling or crumble topping mixture before baking.
Recipe FAQs
I recommend Granny Smith apples for this recipe. Their tart flavor balances the sweetness of the blackberries. You could also substitute Pink Lady apples or Honeycrisp.
The secret to a good crumble is butter! Melted butter helps create a crisp and golden crumble topping. If the topping seems too dry, you can melt a bit more butter and add it to the mixture.
In this recipe, the apples are not precooked.
No, there is no need to precook the blackberries for this recipe.
More Easy Dessert Recipes
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Apple Blackberry Crumble
Equipment
- 10 inch round baking dish (or 9-inch round or square dish)
- Baking sheet (for catching any drippings)
Ingredients
Filling
- 4 cups peeled and cubed Granny Smith Apples about 3-4 apples
- 12 ounces blackberries about 2 cups
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- ½ teaspoon salt
Crumble Topping
- 1 cup all-purpose flour
- ½ cup old fashioned oats
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup butter melted
Instructions
- Preheat the oven to 375 degrees F.
- Peel the apples and chop them into small bite-sized cubes.
- In a large mixing bowl, mix together the apples, blackberries, sugar, lemon juice, cornstarch and salt. Stir well to coat all the fruit.
- Pour the fruit into a greased baking dish*, using a spatula to make sure it is spread in an even layer.
- Add the flour, oats, brown sugar, baking soda, salt and cinnamon to a separate mixing bowl. Stir well to mix the dry ingredients together.
- Melt the butter, and slowly stir it into the dry ingredients until evenly distributed. The mixture should be crumbly, with no dry flour. Use a rubber spatula to scrape down the sides of the bowl as needed.
- Spread the crumble evenly over the fruit.
- Bake the crumble for 30-40 minutes, until the topping is crisp and golden brown, and the fruit filling is hot and bubbling.**
- Let the crumble cool for at least 10 minutes before serving, so the fruit filling can firm up a bit.
So good, and perfect for blackberry season!