Easy Apple Blackberry Crumble Recipe
A warm, bubbling Apple Blackberry Crumble is the ultimate comfort dessert—juicy fruit laced with cinnamon and lemon, topped with a buttery, crunchy layer that’s simply irresistible. Whether you’re enjoying it warm from the oven topped with a scoop of vanilla ice cream or indulging in leftover crumble for breakfast (we won’t tell!), this delicious dessert is a crowd favorite for all the right reasons.
Why You’ll Love This Apple Blackberry Crumble Recipe
This apple blackberry crumble is so simple and adaptable, made with wholesome pantry staples like cinnamon and sugar, and paired with fresh or frozen fruit for a dessert that feels both comforting and elevated. The recipe is highly customizable—swap flours, adjust the sugar to your taste, or use plant-based butter–your choice! With its foolproof instructions, you’ll be guided step-by-step to achieve a perfect perfect crunchy crumble every time.
It’s also seasonally adaptable– opt for tart apples like Granny Smith or Bramley apples for a bold flavor, or choose sweeter varieties like Pink Lady or Honeycrisp. Combine them with juicy blackberries for that irresistible tart-sweet balance that makes this blackberry apple crumble recipe a true crowd-pleaser. Try it warm it with a little whipped cream or add it to the dessert table at your next dinner party.
Ingredient Notes
For the Fruit Filling:
- Apples: Use a mix of tart apples (Granny Smith, Bramley) and sweet apples (Pink Lady, Honeycrisp) is ideal for a balance of flavors.
- Blackberries: Fresh or frozen blackberries work beautifully. If using frozen, defrost them and drain excess liquid to avoid a watery crumble.
- Brown sugar
- Lemon juice: Adds a tart flavor and some brightness that enhances the tartness of the apples and blackberries while balancing the sweetness of the filling. Freshly squeezed juice is ideal, but bottled lemon juice can work in a pinch.
- Ground cinnamon: Brings a warm, comforting spice that pairs beautifully with the fruit, creating a classic flavor profile for crumbles.
- Sea salt
For the Crumble Topping:
- Flour: Use all-purpose, white whole wheat, or a reliable gluten-free blend like King Arthur or Bob’s Red Mill.
- Light brown sugar: Adds a subtle caramel-like sweetness to the crumble. You can substitute it with dark brown sugar for a richer flavor or granulated sugar if needed, though it won’t provide the same depth.
- Aluminum-free baking powder: Ensures the crumble topping has a tender texture without any metallic aftertaste.
- Cinnamon: Provides a warm, aromatic spice that complements the tartness of the fruit.
- Sea salt
- Unsalted Butter: Vegan butter works as well. Just make sure it’s cold to create that signature crunchy topping.
- Vanilla extract: A little vanilla elevates the buttery crumble with a hint of sweetness.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make This Apple Blackberry Crumble
Step 1: In a large bowl, toss the apples with brown sugar, lemon juice, cinnamon, and salt. Bake covered in a cast iron skillet or baking pan to soften the apples while intensifying their flavor. Whisk the dry ingredients in a mixing bowl, then cut in the butter and vanilla extract with your fingertips or a food processor until you achieve pea-sized clumps and there are no dry bits left.
Step 2: Mix the blackberries into the partially baked apples. Smooth the top of the apples with a spatula. Sprinkle the topping evenly over the warm fruit. Bake uncovered until golden brown and bubbling around the edges.
Step 3: Sprinkle the topping evenly over the warm fruit. Bake uncovered until golden brown and bubbling around the edges.
Step 4: Let the crumble rest at room temperature for at least 45 minutes to allow the juices to thicken. Serve warm with your favorite topping.
Expert Tips
- I haven’t tried all brands, but King Arthur and Bob’s Red Mill GF flour blends are pretty consistent subbed one-for-one with AP flour.
- Always bake until the fruit filling bubbles to ensure the juices thicken properly.
- Tart varieties like Granny Smith or Bramley hold their shape during baking, while sweeter apples like Pink Lady add a lovely sweetness.
- A good gluten-free flour blend ensures a tender, crumbly topping without sacrificing texture.
Serving Tips
Pair your fruit crumble with:
- A dollop of crème fraîche for a touch of richness.
- A drizzle of apple caramel sauce for an indulgent twist.
- A handful of toasted nuts on top for extra crunch.
- A scoop of vanilla ice cream or dairy-free ice cream.
- Alongside scrambled eggs and bacon for a hearty breakfast.
Storage Tips
For best results, store any leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
If you’d like to prepare the crumble in advance, you can freeze the unbaked crumble for up to 3 months. When you’re ready to enjoy it, bake the crumble straight from frozen, adding an extra 10–15 minutes to the baking time.
To reheat leftovers, warm them in a 350°F oven until the topping regains its crisp texture, making it taste freshly baked all over again.
Recipe FAQs
Absolutely! Swap out blackberries for raspberries, blueberries, or even pears. This recipe is versatile and works with most fresh fruit.
Ensure the apples are baked first to reduce their volume, then evenly distribute the crumble topping. This prevents it from sinking into the filling.
Yes! Replace the butter with plant-based butter and ensure your sugar is vegan-friendly.
You’ll know your apple blackberry crumble is ready when the topping is beautifully golden brown and crisp, and the fruit filling is bubbling around the edges of the baking dish.
If the topping starts to brown too quickly before the filling bubbles, you can loosely cover it with foil to prevent over-browning while the fruit finishes cooking.
To avoid this, make sure the fruit mixture is bubbling around the edges of the baking dish before removing the crumble from the oven. Also, letting the crumble cool for at least 45 minutes after baking allows the juices to set properly. If you’re using frozen fruit, make sure it’s fully defrosted and drained before baking, as excess moisture can also lead to a watery filling.
More Delicious Crumble Recipes
- Apple Crumble Cake
- Peanut Butter and Jelly Crumble Bars
- Pumpkin Crumble Bars
- Warm Banana Sundaes with Coconut Crumble
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Easy Apple Blackberry Crumble Recipe
Ingredients
FOR THE FRUIT FILLING:
- 3 ½ pounds mixed apples peeled, cored, and cut into ¾-inch pieces
- 2 Tablespoons packed brown sugar light or dark
- 2 Tablespoons lemon juice
- ½ teaspoon sea salt or kosher salt
- ¾ teaspoon ground cinnamon
- 1 pint fresh or frozen/defrosted blackberries
FOR THE CRUMBLE TOPPING:
- 1 cup all-purpose flour or white whole wheat flour or a good GF flour blend
- 1/2 cup packed light brown sugar
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 8 Tablespoons 1 stick unsalted butter or plant butter cut into cubes, plus more for the baking dish
- 2 teaspoons pure vanilla extract
Instructions
- Adjust oven racks to upper-middle and lowest positions (you’ll use both at different times) and preheat oven to 400 degrees.
- Start the fruit filling: Toss apples, 2 tablespoons brown sugar, lemon juice, ½ teaspoon salt, and ¾ teaspoon cinnamon together in a large bowl. Transfer to an 8-inch square baking pan or cast iron skillet with at least 2-inch sides and press into an even layer. Cover the pan with a lid or tightly with aluminum foil and place on a rimmed baking sheet. Transfer sheet pan to the oven and bake on the lower rack for 35 minutes.
- While apples bake, prepare crumble topping: in a medium bowl, whisk together flour, ½ cup brown sugar, baking powder, 1 teaspoon cinnamon, and salt. Add butter and vanilla and mash with a fork or crumble together with your fingertips until moist clumps form and no dry flour remains. You can also pulse this in a food processor. I like the topping pieces to be about the size of peas or smaller.
- Remove the sheet pan from the oven. Check to make sure the apples have started to get tender and shrink down a bit. Carefully stir in blackberries. Smooth the top of the apples with a spatula. Sprinkle the crumble topping evenly over the fruit. Transfer the sheet pan to the upper rack and bake until the topping is nice and golden and the filling is bubbling along the edges of the baking dish, 25 to 35 minutes. I always make sure my fruit desserts are bubbling before I take them out otherwise you may have a watery dessert. Place the baking dish on a wire rack and allow to sit at room temp for at least 45 minutes before serving. During this time, the juices will thicken up nicely. Serve with vanilla ice cream, if desired.
Notes
- I haven’t tried all brands, but King Arthur and Bob’s Red Mill GF flour blends are pretty consistent subbed one-for-one with AP flour.
- Always bake until the fruit filling bubbles to ensure the juices thicken properly.
- Tart varieties like Granny Smith or Bramley hold their shape during baking, while sweeter apples like Pink Lady add a lovely sweetness.
- A good gluten-free flour blend ensures a tender, crumbly topping without sacrificing texture.
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