This apple blackberry crumble is loaded with cinnamon-spiced apples and blackberries under a thick, buttery oat topping. The berries add a little tartness without taking over, so you can still taste the apples. And there’s plenty of topping here, not just a thin sprinkling! It’s especially good served warm with a scoop of vanilla ice cream.

There’s no need to cook the fruit first or mess with a pie crust (if you want to do that, check out this Gluten-free Apple Pie I just posted!). Just mix the topping, toss the fruit with the other filling ingredients and bake until the topping is golden and the juices are bubbling.

I tested it with frozen blackberries, so you don’t have to wait for berry season to make it. Just be sure to give the crumble time to cool so the filling can thicken.

You can make it traditionally with all-purpose flour and butter, or use one of the tested gluten-free flour blends. Vegan butter or refined coconut oil also works for a dairy-free and vegan version.

apple blackberry crumble on a white dish with ice cream on top

What’s To Love

Fresh or frozen blackberries work – I tested this with frozen blackberries, so you can make it even when fresh berries aren’t in season.
Lots of topping – there’s a generous layer of cinnamon-oat crumble over the fruit.
Easy to adapt – make it gluten-free with one of the tested flour blends, and/or use vegan butter or refined coconut oil for a dairy-free and vegan version.

Ingredients

Please scroll down for the full recipe. These are just notes on select ingredients.

Apples – use firm apples that hold their shape well during baking. Granny Smith is a good choice if you want more tartness, or you can combine a tart apple with a sweeter variety like Honeycrisp. You’ll need about 650–700 grams of whole apples to get 495 grams after peeling, coring and chopping.
Blackberries – I tested this recipe with fresh and frozen blackberries, which can be added without thawing. Fold them in gently so they don’t get crushed and turn the entire filling purple. If you’d rather make a crumble with just berries, try my Blackberry Crumble.
Flour – all-purpose flour works for the traditional version. For gluten-free, I use King Arthur Measure for Measure Gluten-Free Flour or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. If you’d prefer an all-apple version that uses oat flour instead, try my Gluten-Free Apple Crumble.
Rolled oats – use rolled oats rather than quick or instant oats. If you need the crumble to be gluten-free, make sure your oats are labeled gluten-free.
Butter or coconut oil – butter gives the topping the richest flavor. For a dairy-free and vegan version, use vegan butter or the slightly smaller amount of refined coconut oil listed in the recipe.
Cornstarch – this thickens the juices released by the apples and blackberries. The filling needs to bubble well in the center while baking so the cornstarch can do its job.

ingredients laid out to make apple blackberry crumble

How to Make It

Mix the crumble topping ingredients together and set aside.

Toss the apple chunks with the cornstarch, brown sugar and cinnamon, then stir in the lemon juice and vanilla. Gently fold in the blackberries last so they don’t get crushed.

collage showing the mixing together of the crumble

Transfer the fruit to the baking dish, spread the crumble topping evenly over the top and bake until the topping is golden and the juices are bubbling vigorously in the center. Let cool for 1 hour before serving so the filling has time to thicken.

collage showing the fruit being placed in the baking dish and topping put on top

Tips for Success

Keep the apple pieces about the same size – roughly 3/4-inch (2-cm) chunks will cook more evenly than a mixture of large and small pieces.
Fold in the blackberries gently – they’re much more delicate than the apple chunks and can easily get crushed during mixing.
Look at the filling, not just the topping – a golden topping doesn’t necessarily mean the crumble is finished. You want to see the fruit juices bubbling well in the center.
Give it the full cooling time – the filling is much looser straight from the oven and thickens as it sits.

Troubleshooting

The filling is runny – make sure it was bubbling vigorously in the center before you removed the crumble from the oven, and let it cool for the full hour before serving.
The topping is getting too dark – loosely cover the top with foil and continue baking until the center of the fruit filling is bubbling.
The apples are still too firm – the crumble probably needs a little more baking time. Also make sure the apple chunks aren’t much larger than 3/4 inch (2 cm).
The filling turned very purple – the blackberries were probably crushed while mixing. It won’t hurt the flavor, but gently folding them in last helps keep the apples more distinct.

close-up of apple blackberry crumble in the baking dish

Make Ahead & Storage

You can assemble the crumble several hours before you plan to bake it. Cover and refrigerate it, then bake as directed. A chilled crumble may need a few extra minutes in the oven, so use the bubbling filling rather than the clock to determine when it’s ready.

For leftovers, let the crumble cool completely, then cover and refrigerate for up to 4 days. The topping will gradually soften in the refrigerator.

You can reheat individual servings briefly in the microwave or warm the crumble in a 350 °F (175 °C) oven for about 10-15 minutes. The oven does a better job of re-crisping the topping.

The baked crumble can also be frozen for up to 3 months. Let it cool completely before wrapping it well and freezing. Thaw overnight in the refrigerator before reheating.

ice cream on a plate of apple blackberry crumble

More Thanksgiving Desserts

This crumble makes for a great Thanksgiving dessert! But if you only need a couple of servings, my Apple Crumble for Two is baked in individual ramekins and also has gluten-free and vegan options.

Here are some other Thanksgiving ideas.

Apple Crumble Cheesecake – creamy brown sugar cheesecake with cinnamon apples and an oat crumble crust and topping
Cheesecake Pecan Pie Bars – rich cheesecake bars with a gooey caramel pecan topping that are perfect for making ahead
No-Bake Pumpkin Cheesecake Pie – layers of creamy cheesecake and spiced pumpkin filling in a graham cracker crust
Cocoa Pecan Pie – a rich, gooey chocolate pecan filling in a buttery, flaky crust, with a gluten-free option
Pumpkin Pie Cookies – soft sugar cookies filled with pumpkin pie filling and topped with whipped cream, with a gluten-free option
Vegan Pumpkin Cheesecake – a creamy, no-bake pumpkin cheesecake that’s paleo, dairy-free and great for making ahead