Apple Blackberry Crumble
Delicious Apple Blackberry Crumble with plump, juicy blackberries and tender apple slices covered in a buttery crumbly crust. This easy dessert recipe has the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Add a scoop of vanilla ice cream for an epic end-of-summer treat!
For more delicious sweet apple flavor try my favorite Dutch Apple Pie and my easy Apple Coffee Cake.
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You will absolutely adore this Apple Blackberry Crumble because it’s super easy to make with sweet and juicy fruit and an irresistible topping of buttery golden streusel! Serve it warm, at room temperature or cold with a scoop of ice cream, whipped cream or a dollop of Greek yogurt.
Reasons you will love this recipe
- All of those amazing flavors and textures of pie without all the hassle.
- It’s made with basic baking ingredients and prepping it is quick and easy.
- A delicious way to enjoy fresh blackberries and that cozy apple flavor together!
- Blackberry apple crumble is a great make-ahead dessert! It stores and reheats really well. There’s nothing quite like a warm serving of crumble with a cup of coffee!
If you love warm, fruity desserts like me, be sure to also check out my peach blueberry crisp, blackberry crumble blueberry cobbler, peach cobbler and apple crisp!
Ingredients you’ll need
This easy apple blackberry crumble recipe uses simple ingredients, plus a few delicious flavor boosters, to give it the perfect sweet and tart flavor. Here’s what you’ll need:
Crumble:
- Flour: All-purpose flour is the best flour for a tender, crisp crust and crumble topping. Use gluten-free all-purpose flour as needed.
- Baking powder: Helps keep the topping light and tender. Without it, the texture would be a little too hard and dense.
- Flavorings: Salt, ground cinnamon and vanilla extract brings delicious, cozy flavor to the crumble.
- Sugars: A combination of granulated sugar and light brown sugar sweetens the crumbly topping while letting the sweetness in the fruit shine.
- Butter: This recipe uses frozen unsalted butter to create lovely texture of craggy, crunchy sweet pieces. To make this dairy free, use a vegan butter.
- Egg yolks: Two egg yolks bind the crumble ingredients together.
- Apple cider vinegar: Just like in pie dough, the apple cider vinegar will keep the crust nice and tender.
Fruit filling:
- Fruit: The combination of apples and blackberries creates the perfect mix of sweet, tart, and juicy flavor!
- Lemon: Fresh lemon juice and lemon zest brighten the flavor. In addition, lemon juice is rich in natural pectin, which helps to thicken the fruit filling as it cooks.
- Granulated sugar: Ensures that the fruit filling is perfectly sweet with a hint of tartness.
- Cornstarch: A little cornstarch or arrowroot starch helps to thicken up the fruit filling.
See the recipe card at the end of the post for all ingredient measurements.
Variations and substitutions
- Nuts: Sliced almonds, chopped pecans or walnuts would be delicious added to the crumble topping for a little crunch. You can mix about 1/3 cup in with the flour mixture in step 2.
- Fruit: Along with the apples, try using an equal amount of raspberries, blueberries or chopped strawberries.
- Spices: You can add extra flavor to the crumble topping with spices such as cardamom, ginger and/or nutmeg.
How to make this recipe
This blackberry apple crumble recipe may be one of the easiest recipes out there. It’s a great dessert for the end of summer going into fall. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.
1. Prep and start crumble topping: Preheat oven to 375 degrees F (190 degrees C) and spray a 2-quart baking dish with nonstick cooking spray or grease with butter. Then, make the crumble by whisking flour, salt, baking powder, cinnamon and sugars together in a large mixing bowl.
2. Add butter: Using a cheese grater, grate in the frozen butter (you could cut the butter in with a pastry cutter, if you prefer). Gently toss the butter into the flour mixture until coated.
3. Add vanilla, yolks and vinegar: Using a fork, stir in vanilla and egg yolks until egg is mostly absorbed.
4. Combine to finish crumble: Add vinegar and give the mixture another stir. Use your hands to finish incorporating all of the ingredients. Mixture should clump, but remain mostly dry.
5. Add crumble to pan: Transfer about 1/2 of the crumble mixture into the bottom of baking dish. Press mixture down using a flat measuring cup or damp hands.
6. Make the fruit filling: Peel and slice the apples. Then, combine apple slices, blackberries, lemon zest, lemon juice, sugar, and cornstarch in a separate medium mixing bowl. Pour the berry mixture over the crust.
7. Add topping: Sprinkle the remaining crumble mixture on top. Some small clumps are best! Bake for 40 to 45 minutes and until top is golden brown and blackberry juice is bubbling.
8. Cool and enjoy: Allow the crumble to cool for about 20-30 minutes. Serve with a scoop of vanilla ice cream and enjoy!
Helpful tips
Here are some easy tips so you will have recipe success and this easy crumble will be perfect!
- Lemon juice: Be sure to add the lemon juice and zest because it will help to bring out delicious fruit flavor. Plus, it reacts with the fruit to thicken the filling.
- Cornstarch: Another ingredient you will definitely want to add is cornstarch. This will keep the fruit filling from being soupy.
- Bake on a cookie sheet: When you bake the crumble, place the pie dish on a cookie sheet. This way, if the filling spills over, the cookie sheet will catch the mess and it won’t stick to the bottom of your oven!
- Let cool: Be sure to let the crumble cool for about 20 minutes before serving. The longer it cools and firms up, the better the consistency it will be when spooning out to serve.
Frequently asked questions
Crisps and crumbles are both baked fruit desserts with a layer of topping. However, they are a bit different. Crisp toppings usually are made with oats and sometimes nuts. Crumble topping rarely includes oats or nuts and is made with flour, butter and sugar.
Using cold butter will help to create a crumbly texture that will be perfectly crunchy. In this recipe, we’re using frozen butter, so that this streusel topping is perfectly crisp and never soggy.
The best apple for a crisp or crumble is one that will stand up well to baking. If you like more of a tart apple, use a Granny Smith, but if you like a sweet apple, use Honeycrisp. You can also use a mix of the two together. Golden Delicious is another great choice.
Serving suggestions
This juicy, warm apple blackberry crumble is so good on its own, but you can really take it to the next level with a delicious topping! Here are some options:
- Vanilla ice cream
- Whipped cream
- Crème fraîche
- Yogurt (It’s great paired with yogurt for breakfast!)
Storage recommendations
Here’s how you can store and enjoy your apple blackberry crumble longer!
- Storing leftovers: Cooked fruit desserts usually last just 2-3 days. If you are going to eat the crumble within a day of making it, you do not need to refrigerate it. Simply cover it with plastic wrap and leave it at room temperature. After 24 hours, cover it and place it in the refrigerator for up to about 3 days.
- To freeze: Wrap the crumble in plastic wrap and then wrap it in foil to keep any moisture out and place it in the freezer for up to 1 month. Don’t forget to label it with the date. When you’re ready to enjoy the dessert, thaw and reheat using one of the methods below.
- To reheat in the microwave: Scoop out an individual portion and place it in a microwave safe bowl. Cover and reheat for 30-45 seconds or until crumble is warmed through.
- To reheat in the oven: Remove the crumble from the fridge and allow it to come to room temperature. Cover the pan with aluminum foil and bake at 350ºF for about 20 minutes or until heated through
More dessert recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Apple Blackberry Crumble
Ingredients
Crumble:
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- ¾ cup frozen unsalted butter
- 1 ½ teaspoons vanilla extract
- 2 large egg yolks
- 1-2 teaspoon apple cider vinegar
Fruit filling:
- 3 cups apple slices, peeled, cored, and sliced into 1/4-inch slices*
- 2 cups blackberries**
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- ⅓ cup granulated sugar
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 375 degrees F (190 degrees C) and spray a 2-quart baking dish with nonstick cooking spray or grease with butter.
- To make the crumble, whisk flour, salt, baking powder, cinnamon and sugars together in a large mixing bowl.
- Using a cheese grater, grate in the frozen butter (you could cut the butter in with a pastry cutter, if you prefer). Gently toss the butter into the flour mixture until coated.
- Using a fork, stir in vanilla and egg yolks until egg is mostly absorbed. Add vinegar and give the mixture another stir. Use your hands to finish incorporating all of the ingredients. Mixture should clump, but remain mostly dry. If your mixture is not clumping, add another teaspoon of apple cider vinegar. Set crumble aside.
- To make the fruit filling, combine apple slices, blackberries, lemon zest, lemon juice, sugar, and cornstarch in a separate medium mixing bowl.
- Transfer about 1/2 of the crumble mixture into the bottom of baking dish. Press mixture down using a flat measuring cup or damp hands. Pour the berry mixture over the crust. Add the remaining crumble mixture on top. Some small clumps are best!
- Bake for 40 to 45 minutes and until top is golden brown and blackberry juice is bubbling. Allow the crumble to cool for about 20-30 minutes. Serve with a scoop of vanilla ice cream and enjoy!
Notes
**You can use a combination of different berries up to 2 cups, if you prefer. All three – blackberries, strawberries and blueberries would be great!
- Storing leftovers: Store leftover crumble, covered or in an airtight container, in the refrigerator for 2-3 days.
- To reheat in the microwave, scoop out an individual portion and place in a microwave safe bowl. Cover and reheat for 30-45 seconds or until crumble is heated through.
- To reheat in the oven, remove the crumble from the fridge and allow it to come to room temperature. Cover the pan with aluminum foil and bake at 350ºF for about 20 minutes or until heated through.
Did you make this recipe?
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This is super easy and has the best flavor! I’ll be making it on repeat!
That makes me so happy to hear!