This Apple and Blackberry Crumble recipe has a delicious crumb topping and is so good with vanilla ice cream on top. It is easier than pie!
I had an apple tree in my backyard when I was a kid, and every autumn, we made all of the fabulous apple desserts! My mom would even make apple pie filling so that we could enjoy it all year long. Blackberries are also in season, so this apple blackberry dessert is the perfect combination!
What You’ll Find In This Post
Why You’ll Love This Recipe
This apple and blackberry crumble recipe is easy to make! Simply coat the fruit in sugar and spices and top them with the streusel topping before baking until tender. We love the flavor and color that the blackberries add to the dessert.
It’s easier to make than pie because you don’t have to make pie crusts. Plus, it feeds more than a pie would because it is made in a 9×13-inch pan. We always enjoy it with vanilla ice cream and caramel syrup on top!
Apple Blackberry Crumble Ingredients
The main ingredients in this crumble recipe are apples and blackberries! They are the stars of the dessert. The rest of the fruit filling ingredients are pantry staples that combine to make the fruit really shine!
- Apples: Tart, crisp apples, such as Granny Smith apples, make the best apple and blackberry crumble. To get 8 cups of diced apples, you’ll need 7-9 apples, depending on their size.
- Berries: In addition to the apples, we added 2 cups of fresh blackberries. You could substitute the blackberries with an equal amount of raspberries or blueberries if you prefer.
- Sugars: We used a combination of granulated sugar and light brown sugar for the best flavor. You could use all of one or the other if you prefer.
- Flour: The all purpose flour helps thicken the sauce in the filling.
- Seasoning: We only used two spices, ground cinnamon and ground nutmeg, plus a little salt.
- Vanilla: A little vanilla extract adds flavoring.
Streusel Topping Ingredients
The streusel topping is what it is all about! It adds flavor, sweetness, and texture. This topping is similar to what is on an apple crisp without the oats.
- Flour: All purpose flour is the main ingredient, providing structure to the crumb topping.
- Sugars: Granulated and brown sugar add sweetness, flavor, and crunchiness to the streusel topping.
- Cinnamon: We added a little cinnamon for some extra flavor in the topping.
- Butter: Cut the cold butter into small cubes so that it can easily be cut into the other ingredients forming a crumbly mixture.
How To Make Apple and Blackberry Crumble
Start with putting the diced apples, blackberries, granulated sugar, light brown sugar, flour, ground cinnamon, ground nutmeg, vanilla extract, and salt into a bowl. Stir the mixture until combined. Spread the mixture out in a greased 9×13-inch baking dish.
Next, make the streusel topping. Combine the flour, granulated sugar, light brown sugar, and ground cinnamon in a bowl.
Next, cut in the cubed butter until the mixture is crumbly.
Then, spread the streusel mixture evenly over the fruit in the pan.
Finally, bake the blackberry and apple crumble at 375˚F for 40-45 minutes, until the topping is golden brown and the apples are tender.
Other Ways To Make It
Although we love making this exact recipe for apple and blackberry crumble, sometimes it’s fun to switch things up for a different flavor or texture! Here are a couple of other ways to make it.
Apple and Blackberry Crumble with Oats
A fruit crumble with oats is similar to an apple crisp with the chewy texture of oats!
- Make the fruit filling as directed in the recipe.
- For the crumb topping, use 1 cup of oats and 1 cup of flour, plus the other crumb topping ingredients. Spread the crumb topping over the fruit filling in the pan.
- Bake at 375˚F for 40-45 minutes.
Blackberry and Pear Crumble
You can swap out the apples with pears which are also in season in the fall!
- Substitute the diced apples with an equal amount of diced pears.
- Follow the recipe as directed and bake it at 375˚F for 40-45 minutes.
Make Ahead and Storage Tips
- Make Ahead: This is the perfect dessert to make ahead of time since the sauce thickens as it cools. Store it in the fridge until ready to serve, and reheat if desired.
- Fridge: Allow it to cool completely, cover the dish, and store it in the fridge for up to four days.
- Freezer: After completely cooling the apple & blackberry crumble, wrap it tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months. Allow it to thaw in the fridge.
- Reheating: You can reheat it in the oven at 350˚F for 10-15 minutes or in the microwave on high for 1-2 minutes, depending on your microwave.
Frequently Asked Questions
Apple crisp contains oats and sometimes nuts in the topping that get crisp when baking. Whereas our apple crumble recipe does not contain oats and is topped with a streusel that is a mixture of flour, sugar, butter, and cinnamon.
It is a mixture of flour, granulated sugar, brown sugar, butter, and cinnamon.
In this blackberry apple crumble recipe, the apples and blackberries should be tender, and the streusel topping should be crunchy.
More Apple Recipes
- This easy Apple Cobbler is made with only FOUR ingredients!
- Make Mini Apple Pies with puff pasty and apple pie filling.
- Apple Cider Doughnuts are an autumn favorite!
- This is the BEST caramel for apples!
- Apple Creme Brulee is easy to make yet impressive to serve.
Apple and Blackberry Crumble
Ingredients
- 8 cups Granny Smith apples peeled and diced
- 2 cup blackberries
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tablespoon all purpose flour
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Streusel Topping:
- 1 ½ cups all purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup cold butter cut into small cubes
Instructions
- Put diced apples and blackberries in a bowl. Add granulated sugar, light brown sugar, all-purpose flour, cinnamon, and nutmeg. Stir to coat.
- Spread the coated fruit in a greased 9×13-inch baking dish.
- To make the streusel topping, mix the all purpose flour, granulated sugar, light brown sugar, and ground cinnamon together in a bowl. Cut in butter until crumbly.
- Spread the streusel topping over the fruit mixture in the baking dish.
- Bake at 375˚F for 40-45 minutes, until the apples are tender and the streusel topping is golden brown.
- Allow the crumble to cool and the sauce will thicken as it cools. Serve with vanilla ice cream or whipped cream and caramel syrup.
Video
Notes
One: Storage
- Fridge: Allow it to cool completely, cover the dish, and store it in the fridge for up to four days.
- Freezer: After completely cooling the apple and blackberry crumble, wrap it tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months. Allow it to thaw in the fridge.
- Reheating: You can reheat it in the oven at 350˚F for 10-15 minutes or in the microwave on high for 1-2 minutes, depending on your microwave.
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