Apple and Blackberry Crumble

The summer months are coming to an end, and we’ve been doing our best to take advantage of all that late summer has to offer.

We’ve gotten to the beach, gone boating, and visited the farmer’s market often - and this recipe is the result of those farmer’s market trips.

The end of blackberry picking season crosses over with the start of apple season in a great way.

Not only are these some of my favorite fruits this time of year, that season overlap makes this easy apple blackberry crumble recipe the perfect dessert for this time of the year!

This recipe elevates a simple apple crumble with the addition of juicy blackberries - a perfect compliment to the sweetness of the apples.

Quick autumn desserts like this are the perfect way to cap off easy dinners any night of the week. It’s an easy dessert to make, and quick to serve up.

Dole it out, top with a scoop of vanilla ice cream, and you’re good to go!

Enjoy!

Ingredients

This delicious dessert recipe consists of really simple ingredients, both in the juicy fruit filling, and the crumble mixture it’s topped with:

Fresh apples and juicy berries, some sugar to sweeten, a little lemon juice, some flavoring... really basic stuff.

I have a few notes on some of the main ingredients for you, though:

Apples

You can really use any kind of apples you like for this.

I’ll generally use a combination of apples - about half the volume in as tart apples - like Pink Lady or Granny Smith apples - and the rest as something sweeter, like Honeycrisp.

It all kind of depends on the time of year, and where I’m buying them.

Off season, I’ll go with whatever cooking apples I find in the grocery store.

When apples are in season locally, I use Mutsu apples from the local farmers market.

All Purpose Flour & Granola

When gluten isn’t an issue, I make this recipe with plain flour, and whatever granola sounds good at the time.

Sometimes the granola has nuts, sometimes fruit, sometimes it’s just plain. Pretty much any kind of granola or Mueslix type cereal will work well to make this sweet crumble topping

If you prefer, you can substitute rolled oats for the granola, same amount. Personally, I love the extra crispy crumble that results from using granola.

When I’m wanting to make a gluten free crumble, I use gluten free granola, and a certified gluten free oat flour.

Truth be told, I prefer the flavour of this when made with oat flour, vs all purpose wheat flour. Oats + apples just work so well together!

Sugar

I use regular white granulated sugar for this, 9 times out of 10.

Sometimes I’ll swap in light brown sugar for part or all of it, or maple syrup for the sugar used in the apple blackberry filling. It’s all good!

Butter

I use just a plain, unsalted butter for this.

Note: for a vegan apple blackberry crumble, you can swap out the unsalted butter for a dairy-free butter or coconut oil.

You’ll also want to swap the granulated sugar for demerara sugar, as white sugar isn’t vegan - something I just learned the other day!

Everything Else

These are the remaining ingredients, which I don’t really have any notes for:

Fresh blackberries (can use frozen)
Lemon zest and juice
Corn starch
Vanilla extract (try my Homemade Vanilla Extract recipe!)
Ground Cinnamon
Salt

How to Make Apple Blackberry Crumble

The full recipe is in the recipe card at the end of this post, here is a pictorial walk through of the process.

Preheat oven to 375°F (190°C). Grease a 9″ square baking dish (or 10" round ovenproof dish), set aside.

In a medium bowl, combine flour, granola, and sugar. Add melted butter, stir until well incorporated. Everything should be wet, but with a nice crumbly texture.

Peel (if you want – I don’t usually), core, and chop or slice the apples, placing in a large mixing bowl. You want relatively small pieces, ideally bite sized pieces.

Toss the sliced or chopped apples with the sugar, lemon juice, zest, corn starch, vanilla, cinnamon, and salt.

Add blackberries to the large bowl of apple filling, toss until the fruit is evenly coated.

Spread apple mixture evenly over the bottom of the prepared baking dish.

Top crumble filling with an even layer of the granola mixture, patting down lightly.

Serve with a scoop of ice cream or mound of whipped cream.

Leftovers can be stored in an airtight container in the fridge for a week or so.

For best results, don't cover it til after it's cooled to room temperature!

More Tasty Apple Recipes

Looking for some more seasonal apple desserts (and more!)? I’ve got you covered with even more easy apple recipes!

Apple Cinnamon Caramel Popcorn
Apple Crisp Macchiato
Brandied Apple Upside Down Cake
Candy Apples
Caramel Apple Pancakes
Classic Apple Cider Cake
Chicken Burgers with Apple, Basil, & Gouda
Easy Apple Blueberry Muffins
Easy Maple Apple Roses
Gluten Free Apple Cake
Gluten-Free Apple Crisp
Gluten Free Apple Pie
Gluten-Free Caramel Apple Pancakes
Hard Apple Cider
Healthier Apple Oatmeal Muffins
Homemade Apple Turnovers
Maple Caramel Apple Pie
Maple Caramel Apple Recipe
Spiced Apple Cinnamon Rolls

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