This Blackberry and Apple Crumble is a cozy, fruit-filled dessert that's as easy as it is delicious. Juicy blackberries and tender apples are baked under a golden, buttery crumble topping for a treat that works just as well for a quick weeknight dessert as it does for a special occasion.
Fruit crumbles are hands-down one of my favorite desserts, and judging by how many crumble recipes I've shared on this blog, I think it's safe to say I've become a bit of an expert.
This Blackberry and Apple Crisp (or crumble) is one of those recipes that proves simple really can be spectacular. It's the perfect way to make the most of in-season fruit, and you can easily adapt it to suit your taste, whether that means adjusting the sweetness, swapping in different fruits, or making it gluten-free or dairy-free.
Best of all, it's a dessert that feels effortless but always wows. Serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard sauce, and watch it become the dish your family asks for again and again.
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What is a crumble?
A crumble, also called a crisp, basically refers to a dish with stewed, sweetened fruit topped with a crumbly mixture of butter, flour, sugar, and sometimes oats, nuts and spices.
More dessert recipes from my Jam Jar Kitchen.
Equipment
- 9-10 inch Baking dish: I like to use a pie dish, a cast iron skillet or my Le Crueset au gratin dish.
- Cutting board and knife
- Peeler (optional): I love using my Oxo peeler for the apples.
- Mixing bowls
- Measuring cups and spoons
Ingredients and Substitutions
- Apples: I like using green apples for this recipe but whichever kind you prefer or have on hand will work.
- Blackberries: You can use fresh or frozen for this recipe. If using frozen, allow the berries to thaw for a few hours before baking. Frozen berries are likely to release more juices so be prepared for a wetter filling.
- All purpose flour
- White granulated sugar
- Brown sugar
- Rolled oats
- Butter: To make this recipe vegan substitute unsalted butter with vegan butter.
- Lemon Juice: I recommend using fresh lemon juice but bottled also works. You'll need about ½ to 1 teaspoon according to taste.
- Cinnamon (optional)
Step-by-Step Photos
Recipe FAQs
You will know when the crumble is ready when the top is golden brown and the filling is bubbling.
Yes, simply substitute vegan butter for unsalted butter to make this recipe vegan
Yes. The great thing about this easy crumble recipe is that it is incredibly versatile. Simply substitute your favorite in-season fruit and it'll still turn out great.
Yes, you can freeze both unbaked and baked apple crumble.
To freeze unbaked apple crumble simply assemble the crumble then wrap tightly with plastic wrap and then foil.
To freeze baked apple crumble allow it to cool completely. Then wrap it in freezer safe packaging (plastic wrap and foil) and freeze.
Both will last up to 3-4 months in the freezer. Allow to thaw overnight before baking.
Yes, this recipe is great for doubling or tripling to feed a crowd.
Simply add an extra 10 minutes or so to the cook time.
More delicious crumble recipes you will love.
Made this Blackberry and Apple Crumble recipe? Let me know what you think in the comments!
Recipe
Blackberry and Apple Crumble
Equipment
- 10 inch round baking dish
- Mixing bowls
- Measuring cups and spoons
- peeler optional
- pastry cutter optional
Ingredients
For the fruit filling
- 2.5 cups fresh blackberries
- 2.5 cups apples, peeled and thinly sliced I recommend Granny Smith apples
- ½ lemon, juice of
- ⅓ cup white granulated sugar
- 3 tablespoon all-purpose flour
- ½ teaspoon cinnamon
- pinch of salt
For the crumble topping
- ⅓ cup all-purpose or plain flour
- ⅓ cup light brown sugar
- ⅓ cup white granulated sugar
- ⅔ cup rolled oats
- pinch of salt
- 6 tablespoon cold unsalted butter, cubed
Instructions
- Preheat the oven to 375 degrees F.In a mixing bowl add all fruit filling ingredients and mix to combine.Set aside and rest for at least 5 minutes to allow the juices to release.
- In another mixing bowl combine all crumble ingredients except the butter. Mix well.Add in cubed butter and use a pastry cutter or your hands to press or pinch the butter into the flour mixture until it is well incorporated and forms a crumbly texture.
- Pour the fruit mixture into a prepared 10 inch casserole dish or cast iron skillet. Then sprinkle the crumble mixture evenly over the top.Bake at 375 degrees F for 35-40 minutes until the fruit is bubbly and the topping is a crisp golden brown.Remove from the oven and allow to rest for 5-10 minutes before serving.Serve with a drizzle of custard, whipped cream, ice cream, yogurt or simply on its own. Enjoy!
Lilly
The flavors on this blackberry and apple crumble is delish! Such a great recipe!
Jeannie
This blackberry and apple crumble is the perfect weekend dessert during our sunday brunch. Planning on making this again for our next occassion.
Marcellina
Such a great dessert for a crowd! It’s easy to scale up and everyone loves a delicious crumble!
Oscar
Not only was this crumble so good, I made my home smell so good, I want to bottle up that smell. My family loved this, never thought to add blackberries, delicious!
Kristina
I had bought blackberries on sale and couldn't think of what to do with them, so I tried this recipe and it was absolutely amazing! My kids won't eat a lot of fruit plain, but they loved this!
Rhonda
I've made this many many times ... sometimes I use rhubarb instead of apples, in which case I add a bit more sugar. Also, I always make double the recommended crumble which seems to go down well with my guests!
Brenda
This was very easy. I used half the amount of sugar in the fruit filling and also half in the topping, deleting the white sugar entirely and just using the brown sugar called for, as we like a little less sweet. When I make this again, I will double the fruit part of the recipe. It was delicious but it cooked down to a small amount.