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Apple Blackberry Crumble

Treat yourself to the sweetest, warmest fruity flavors with this Apple Blackberry Crumble! Apples and blackberries are sweetened with sugar, spiced with apple pie spice, and baked to perfection under a thick layer of buttery crumble topping. 

When you serve a slice of Apple Blackberry Crumble, pair it with a glass of warm Apple Cider to really send it over the top! If you decide to enjoy a slice of this sweet dessert for breakfast (no judgment here!), then you should also enjoy it with an Apple Banana Smoothie. It’s officially apple season, after all!

Scoop of vanilla ice cream on crumble.

Apple and Blackberry Crumble

This easy to make Apple Blackberry Crumble is ideal for transitioning from summer to fall! It’s got juicy, summery blackberry flavors mixed to perfection with spiced apples.

It’s all baked deliciously under a thick layer of buttery crumble topping that is bound to make your mouth water!

This is one of those baked goods that you’ll love having in the oven, because every moment it spends baking just makes your kitchen smell more and more heavenly. 

How to Make Apple Blackberry Crumble

For the filling:

  1. Preheat the oven to 350°F, and lightly grease a 9-inch deep dish pie plate.
  2. In a large bowl, combine the apples, blackberries, sugar, cornstarch, lemon juice, vanilla, apple pie spice, and salt.
  3. Transfer the filling to the prepared dish.

For the topping:

  1. In a separate medium bowl, combine the crumble topping ingredients until well mixed and no dry, sandy parts remain.
  2. Spoon the topping mixture over the fruit filling.
  3. Bake for 35-40 minutes, until the top is golden brown and crunchy and the fruit begins to bubble. Let the crumble cool slightly before serving.
  4. Serve warm with vanilla ice cream.
Collage showing how to make apple blackberry crumble.

Tips and Variations

  • Taste the blackberries to test their sweetness. If they’re really sweet, decrease the sugar. If they’re more on the tart side, add a bit more sugar. 
  • Don’t have a 9-inch deep dish pie plate? No worries! You can use a 8″ x 8″ x 2″ square pan, a 9″ x 1-1/2″ round layer cake pan, or a 11″ x 7″ x 2″ rectangular pan.
  • Granny Smith apples are the best to use here because of their natural tartness. If you use an apple like Gala or Honeycrisp instead, there will be much more sweetness and no level of natural tart to balance it all out. 
  • For your fruit filling, make sure you’re really using freshly squeezed lemon juice and not the bottled stuff! It really helps to develop the flavors. 
  • Don’t worry if the filling seems a little soupy or has a extra liquid after baking. The apples and blackberries both release a lot of liquid as they bake.
Top down view of plates of apple and blackberry crumble.

Can I add nuts to the crumble topping?

Yes, finely chopped walnuts, pecans, or almonds make a great addition to the topping!

Can I use frozen blackberries?

Fresh blackberries are preferred for this recipe. Frozen can be used in a pinch, but thaw them completely and drain away any excess liquid. They release even more liquid than the fresh berries, so the texture of the crumble will be different than if fresh berries were used.

Storage

Storage: In an airtight container in the refrigerator, this Apple Blackberry Crumble will stay fresh for up to 5 days. We recommend warming it up in the microwave in 10 second increments before enjoying! 

Freezer: Ideally, you’ll want to bake the crumble in a freezer-safe container such as an aluminum foil pan. Allow the baked apple and blackberry crumble to cool completely. Wrap it in plastic wrap followed by a layer of heavy duty aluminum foil. It will stay fresh in the freezer for about 2 months. Thaw in the refrigerator overnight before reheating.

Close up view of a fruit crumble on a plate.

Apple Blackberry Crumble

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 Servings
Calories: 439kcal

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Ingredients

Fruit Filling:

  • 1 ½ pounds Granny Smith apples peeled and diced (about 3-4 large apples)
  • 24 ounces blackberries fresh (about 4 cups)
  • 1 cup granulated sugar See note.
  • ¼ cup cornstarch add more for a thicker filling
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon apple pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Crumble Topping:

  • 1 cup rolled oats
  • ½ cup unsalted butter cubed
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon

Instructions

For the Fruit Filling:

  • Preheat the oven to 350°F, and lightly grease a 9-inch deep dish pie plate.
  • In a large bowl, combine the apples, blackberries, sugar, cornstarch, lemon juice, vanilla, and apple pie spice and salt.
    1 ½ pounds Granny Smith apples
    24 ounces blackberries
    1 cup granulated sugar
    ¼ cup cornstarch
    2 tablespoons lemon juice
    1 tablespoon apple pie spice
    1 teaspoon vanilla extract
    ¼ teaspoon salt
  • Transfer the filling to the prepared dish.

For the Crumble Topping:

  • In a separate medium bowl, combine the crumble topping ingredients until well mixed and no dry, sandy parts remain.
    1 cup rolled oats
    ½ cup unsalted butter
    ½ cup all-purpose flour
    ½ cup brown sugar
    ¼ cup granulated sugar
    ½ teaspoon salt
    ½ teaspoon cinnamon
  • Spoon the topping mixture over the fruit filling.
  • Bake for 35-40 minutes, until the top is golden brown and crunchy and the fruit begins to bubble. Let cool slightly before serving.
  • Serve warm with vanilla ice cream. See post for tips and storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of chili. Actual calories will vary.
 
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Taste the blackberries to test their sweetness. If they’re really sweet, decrease the sugar. If they’re more on the tart side, add a bit more sugar.
 
*If you don’t have a 9-inch deep dish pie plate try one of the following:
8″ x 8″ x 2″ square pan
9″ x 1-1/2″ round layer cake pan
11″ x 7″ x 2″ rectangular pan

Nutrition

Serving: 1cup | Calories: 439kcal | Carbohydrates: 81g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 227mg | Potassium: 298mg | Fiber: 9g | Sugar: 58g | Vitamin A: 585IU | Vitamin C: 23mg | Calcium: 62mg | Iron: 2mg
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