1 ½poundsapplespeeled and diced (about 3-4 large apples)
24ouncesfresh blackberries(about 4 cups)
1cupgranulated sugarSee note.
¼cupcornstarchadd more for a thicker filling
2tablespoonsfreshly squeezed lemon juice
1tablespoonapple pie spice
1teaspoonpure vanilla extract
¼teaspoonsalt
Crumble Topping:
1cupold-fashioned rolled oats
½cupunsalted buttercubed
½cupall-purpose flour
½cupbrown sugarlight or brown
¼cupgranulated sugar
½teaspoonsalt
½teaspoonground 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 apples, 24 ounces fresh blackberries, 1 cup granulated sugar, ¼ cup cornstarch, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon apple pie spice, 1 teaspoon pure 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 old-fashioned rolled oats, ½ cup unsalted butter, ½ cup all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon salt, ½ teaspoon ground cinnamon
Spoon the crumble 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.
Scroll up and see the post for tips, FAQs, 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 crumble. Actual calories will vary.*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-inch square pan, 9 x 1 x 1 ½-inch round pan, or a 11 x 7 x 2 -inch rectangular pan