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–+ servings
blackberry apple crumble on a white plate with ice cream on top

Apple Blackberry Crumble

Author Erin Dooner
Course Dessert
Cuisine American
Servings 8
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 2 hours 15 minutes
This apple blackberry crumble has cinnamon-spiced apples and juicy blackberries under a thick oat crumble topping. Gluten-free, dairy-free and vegan options included.

Ingredients

For the topping:

  • 2/3 cup (83 grams) flour see notes
  • 1 1/4 cups (115 grams) rolled oats gluten-free oats if you're GF
  • 2 teaspoons ground cinnamon
  • 2/3 cup (132 grams) light brown sugar
  • 2/3 cup (149 grams) melted unsalted butter or 1/2 cup + 1 tablespoon (126 grams) melted refined coconut oil for vegan/dairy-free
  • 1/4 teaspoon salt

For the filling:

  • 4 1/2 cups (495 grams) peeled apple chunks cut into 3/4-inch (2-cm) pieces, from about 4 medium apples - see notes
  • 2 tablespoons (20 grams) cornstarch
  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (204 grams) fresh or frozen blackberries

Instructions

  • Adjust the oven rack to the lower third of the oven and preheat to 350 °F (175 °C). Grease an 8 × 8-inch (20 × 20-cm) baking dish.
  • In a medium mixing bowl, mix together all of the topping ingredients until well combined. Set aside.
    2/3 cup (83 grams) flour, 1 1/4 cups (115 grams) rolled oats, 2 teaspoons ground cinnamon, 2/3 cup (132 grams) light brown sugar, 2/3 cup (149 grams) melted unsalted butter, 1/4 teaspoon salt
  • Add the apple chunks to a large mixing bowl.
    4 1/2 cups (495 grams) peeled apple chunks
  • In a separate small bowl, whisk together the cornstarch, brown sugar and cinnamon. Pour the mixture over the apples and toss until evenly coated.
    2 tablespoons (20 grams) cornstarch, 1/3 cup light brown sugar, 1 teaspoon ground cinnamon
  • Add the lemon juice and vanilla extract and stir until combined.
    2 teaspoons lemon juice, 1 teaspoon vanilla extract
  • Carefully fold in the blackberries so they don’t get crushed and release too much color.
    1 1/2 cups (204 grams) fresh or frozen blackberries
  • Spoon the fruit mixture into the prepared dish and distribute the topping evenly over the fruit. It’ll be a thick layer of topping. Lightly press down any pieces sticking up so they don’t burn.
  • Place the baking dish on a baking sheet to catch any bubbling juices. Bake for 40-55 minutes, until the topping is golden brown and the juices are bubbling vigorously in the center.
  • Let cool for 1 hour before serving so the juices have time to thicken. 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.

Notes

  • For the flour, you can use all-purpose flour, white whole wheat flour, or for gluten-free, use King Arthur Measure for Measure Gluten-Free Flour or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and labeled gluten-free rolled oats.
  • For dairy-free/vegan, use the coconut oil option.
  • 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.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 385.9kcalCarbohydrates: 58.5gProtein: 3.6gFat: 16.5gSaturated Fat: 9.9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.3gTrans Fat: 0.6gCholesterol: 40.7mgSodium: 204.3mgPotassium: 222.9mgFiber: 5.1gSugar: 35.6gVitamin A: 570.8IUVitamin C: 9.4mgCalcium: 55.4mgIron: 1.6mgNet Carbs: 53
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