Apple Blackberry Crumble
The best apple blackberry crumble with juicy pockets of berries twirled with sweet-tart apples, cinnamon, and brown sugar, then finished with a buttery topping. Make it gluten-free or not as needed. This is a gorgeous - and delicious - way to feature late-summer fruit.
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).
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What You'll Love About My Apple Blackberry Crumble
- 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.
Ingredients Needed
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.
How to Make APple Blackberry Crumble
Here's an overview in photos of how to make this summery apple blackberry crumble:
1. Make topping: Combine the topping ingredients in a bowl, then chill in the fridge.
2. Make filling: Toss together the filling ingredients in a 9x13-inch pan.
3. Assemble: Sprinkle the chilled topping over the filling.
4. Bake: Place in a 375F oven and bake for about 45 minutes.
Important: Chill the Blackberry Apple Crumble topping!
Similar to pie crust, this crumble's topping really benefits from chilling in the fridge. You can see in the photo above that it can be quite goopy from the melted butter, so place it in the fridge for at least 20 minutes to firm up. This has the added benefit of helping the whole grain flour to hydrate before baking.
Tips & Testing 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!
How to Store Apple Blackberry Crumble
- Counter - Leave the blackberry apple 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.
More apple recipes
Happy baking! If you make this apple blackberry crumble recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Apple Blackberry Crumble
Ingredients
Topping
- 1 cup unsalted butter , melted
- 2 ½ cups oat flour or whole wheat pastry flour (240 grams)
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Filling
- 4 pounds apples , such as Gravenstein, Granny Smith, Honeycrisp, or Pink Lady
- 1-2 cups fresh blackberries
- ½ cup brown sugar (light or dark brown sugar is fine)
- 4 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon fine sea salt
Instructions
- Heat the oven to 375°F. Butter a 9x13-inch baking dish.
- In a large bowl, stir together the melted 1 cup unsalted butter, 2 ½ cups oat flour or whole wheat pastry flour, 1 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and ¼ teaspoon fine sea salt. The topping will be thick and slightly wet. Place it in the fridge for at least 20 minutes to chill.
- While the topping chills, make the filling: Peel, core, and cut the 4 pounds apples into ¼-inch-wide slices. Place the apples in the prepared pan, then stir in the 1-2 cups fresh blackberries, ½ cup brown sugar, 4 tablespoons cornstarch, 1 tablespoon freshly squeezed lemon juice, and ½ teaspoon fine sea salt.
- Spread the filling in an even layer in the baking dish. Remove the topping from the fridge and break the crumble topping into large clumps with your hands, then scatter it evenly over the filling.
- Place in the oven and bake until the juices are bubbling around the edges and the topping is golden-brown and firm to the touch, 40 to 45 minutes. Cool at least 15 minutes before serving.
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!
