Juicy Apple & Blackberry Crumble

This Apple and Blackberry Crumble is a cozy, fruit-filled dessert combining tart blackberries and crisp apples under a buttery, oat-studded crumble topping. The fruit simmers into a jammy layer while the crumble bakes to golden perfection. Serve it warm for that irresistible contrast of soft fruit and crunchy top.

Meet the Flavor Players

• Apples + Blackberries: The base - apples give structure, blackberries bring tart juice and color. (Use them fresh or frozen, and don't thaw frozen blackberries ahead of time.) 
• Light Brown Sugar & Cornstarch in Filling: Brown sugar sweetens, while cornstarch helps thicken the juices into a jammy texture.
• Lemon Juice: Brightens the fruit flavor and balances sweetness. 
• Crumble Topping (Flour, Rolled Oats, Nuts, Brown Sugar, Butter, Salt): The crunchy contrast-nuts and oats bring texture, butter helps it bake crisp and golden!

For another blackberry treat check out this Blackberry Cheesecake Recipe.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Prep the Fruit, Top & Bake

I adore a big bowl of crumble with a scoop of vanilla ice cream. The hot/ cold combo is my favorite.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Juicy Apple & Blackberry Crumble

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5 from 2 reviews

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This Apple and Blackberry Crumble is a cozy, fruit-filled dessert combining tart blackberries and crisp apples under a buttery, oat-studded crumble topping. The fruit simmers into a jammy layer while the crumble bakes to golden perfection. Serve it warm for that irresistible contrast of soft fruit and crunchy top.

• Total Time: 55 Minutes
• Yield: 8-10 Servings 1x

Ingredients

Units USM Scale 1x2x3x

Fruit Filling

• 5 Small-Medium Sized Granny Smith/ Cooking Apples*, sliced into ½" pieces
• 2 cups Fresh or Frozen Blackberries, if using frozen do not thaw ahead of time
• 100 grams (½ Cup) Light Brown Sugar
• 2 Tablespoons Cornstarch
• Juice of 1 Lemon

Crumble Topping

• 188 grams (1 ½ Cups) All-Purpose Flour
• 100 grams (1 Cup) Cup Rolled Oats
• Pinch of Salt
• 150 grams (¾ Cup) Light Brown Sugar
• 90 grams ( ¾ Cup) Roasted Walnuts or Pecans
• 6oz (¾ Cup) Cold Unsalted Butter

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Instructions

1. Preheat your oven to 375F/190C and get a 9-inch or 10-inch baking dish ready.
2. Peel and cut your apples into half-inch pieces. Place them in a large bowl with the blackberries, light brown sugar, cornstarch, and lemon juice. Mix until fully combined. Pour into baking dish.
3. In a large bowl mix together all-purpose flour, rolled oats, salt, brown sugar, and nuts. Next, add the chunks of butter and use your hand to rub the butter into the dry mixture. It is done when you have a thick coarse meal texture.
4. Sprinkle over apple mixture and bake for 35-45 minutes, or until the top is golden brown and the fruit is bubbling up the sides. I use an instant-read thermometer to check the internal temperature has reached at least 175F/79C. Let cool for at least 20 minutes before serving. Best served with heavy cream, Birds custard, or ice cream.

Notes

• *Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
• Apple and blackberry crumble can be frozen before baking or after baking. You can assemble the whole dish and freeze it until you are ready to bake, I would avoid using a glass or ceramic dish if you do this, as glass and ceramic do not do well with drastic temperature changes. I would use a metal baking pan if you are going to freeze it all ahead of time, when you go to bake the crumble you'll need to add some extra time maybe 30 minutes or so depending on how long it has been frozen, if the top is browning too quickly then cover it in foil halfway through as it begins to brown.
• If you want you can bake the crumble let it cool completely then cover it in plastic wrap tightly, twice, then once in foil. When ready to bake take the plastic wrap off but put the foil back on then bake at 325F for one hour or so, until the center is warmed through again.
• You can also just make the crumble topping, I often make extra topping and freeze the leftover for the next crumble.

• Author: Elizabeth Waterson
• Prep Time: 10 Minutes
• Cook Time: 45 Minutes
• Category: Dessert
• Method: Bake
• Cuisine: English

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