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.
Servings: 6
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.