Apple Blackberry Crumble

Pop a few cups of blackberries into a gluten free apple crumble, and you'll instantly turn it into my favorite crumble of all time. OK, I do dearly love a (gluten free) strawberry rhubarb crumble, but there is something about apples and blackberries together that makes my heart sing. This combination is the most delicious way to celebrate late summer-into-fall that I know.

In a nod to a blackberry apple crisp, you'll marry firm slices of fresh apples with juicy, fragrant berries, but instead of a buttery oat topping you'll spread them with a soft blanket of whole grain flour mixed with melted butter and a kiss of cinnamon. You can make this crumble gluten-free with oat flour (or another whole grain gluten-free flour), or not, with whole wheat pastry flour.

This is a lovely dessert to serve at a casual gathering, as it's wonderful warm or at room temperature (I also like a scoop for breakfast the next morning with a big spoonful of cold Greek yogurt).

What You'll Love

• Gluten-free or not. It's so easy to make this crumble gluten-free if needed, but it's equally easy to make it with regular flour. My choice is always a whole grain flour, whether gluten-free or gluten-full, but all-purpose flour works just fine, too.
• So seasonal. Yes, you can make this crumble with frozen fruit. But may I gently suggest using fresh berries and apples to celebrate the end of summer? You will taste the difference!
• Rustic and homey. Crumbles and crisps (and while we're at it, gluten free peach cobbler!) are always a go-to when I want a simple dessert that's always well-received. They're forgiving, naturally rustic, and who doesn't love them, especially when they're served with ice cream?! A pure comfort dessert.

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Use unsalted butter or non-dairy butter. I also like melted coconut oil!
• Flour - Use oat flour to keep this recipe gluten-free, or whole wheat pastry flour or a mix of whole wheat flour and all-purpose flour if you don't need to keep gluten-free. Learn how to make oat flour at home for an easy, economical option.
• Brown sugar - You'll need either light or dark brown sugar in both the crumble topping and the fruit filling.
• Baking powder
• Cinnamon
• Salt - I use fine sea salt, and table salt works, too.
• Apples - Your choice of apples here! I used the Gravensteins from our tree; for a tarter apple, use Granny Smith, or really any apples will work just fine.
• Blackberries - I used fresh blackberries here since I had a ton on hand from the blackberry bushes on our road, but frozen work great, too. No need to defrost them.
• Cornstarch - A little cornstarch thickens the filling; use tapioca or arrowroot instead if needed.
• Lemon juice - Fresh-squeezed lemon juice is best if you have it.

Tips & Recipe Notes

• Always rest the crumble after baking. Let the crumble rest out of the oven for at least 20 minutes. The filling will set a bit, so it's not runny when you go to serve it. You can also let it cool to warm room temperature for a few hours before serving.
• Make ahead. As noted, chill the topping before using it! You can make the topping up to 3 days in advance and store it in an airtight bag or container in the fridge.
• Try other fruit. Use the topping ingredients and method with any kind of fruit you like, from cherries to peaches to plums.
• Add vanilla. Stir in 1-2 teaspoons of pure vanilla extract or vanilla bean paste to the filling for a bit of extra flavor.
• Serving options: With vanilla ice cream, lightly sweetened whipped cream, or a drizzle of salted caramel sauce!

Proper Storage

• Counter - Leave the crumble in the pan, cover it with foil, and store it on the counter for up to 2 days.
• Fridge - Tightly cover the pan of crumble or transfer the crumble to an airtight container, then store it in the fridge for up to 5 days.
• To Reheat - Rewarm in the microwave for 30 seconds per portion, or pop the whole pan in a 350°F oven for about 10 minutes.