You are going to love this Blackberry and Apple Crumble! It's that beautiful time of year when the end of berry season overlaps with the beginning of apple season. I can't think of a better way to celebrate as we transition from Summer into Fall!
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This Blackberry and Apple Crumble has flavorful blackberries and sliced apples topped with a crunchy crumble topping! Served warm or at room temperature (my favorite is with a scoop of ice cream!), this dessert is so cozy!
If you enjoy this recipe, check out the posts for my Blackberry Lemon Bread, Blackberry Buttermilk Muffins, and Apple Shortcake!
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The Best Apples for Baking
With so many varieties of apple at the store (and the orchard!), which ones are best for baking? First of all, make sure the apples you're choosing are ripe and firm, with no bruising or damage from pests. The best ones will smell lovely, too!
If pesticides are of concern to you, then buy organic when it comes to apples! Apples are #7 on Environmental Working Group's Dirty Dozen List, which means that they contain among the highest levels of pesticides of any fruit or veggie, even after being washed.
My personal favorite apple varieties for baking are Cortland, Fuji, Gala, Granny Smith, Honeycrisp, and Jonathan. These varieties never disappoint in my bakes! Keep in mind that some varieties are sweeter than others, so have a taste before baking! My go-to apple combination is the sweet Gala, which will break down somewhat while baking, paired with the tart Granny Smith, which keeps its shape a bit better. The well-rounded flavor is amazing!
Apple Crisp vs Apple Crumble
So what is the difference between a crisp and a crumble, anyway? Really the only difference is that a crisp usually has oats and/or nuts in the streusel, and a crumble doesn't! Now, you can absolutely add oats or nuts to the streusel if you'd like. Check out the 'Variations' section, below, for ideas for varying the texture and/or flavor of this dessert!
Ingredients
Here is everything you need to make this comforting treat! Measurements for each ingredient are listed in the recipe card, below.
Crumble Topping Ingredients
- Flour - Provides structure for the crunchy topping! I used all-purpose flour.
- Brown Sugar - For sweetness and a slight molasses flavor.
- Granulated Sugar - For sweetness and to help give the topping its crispness.
- Ground Cinnamon - For flavor. The cinnamon goes amazing with both the berries and the apples!
- Salt - To balance and enhance the flavors of the topping.
- Unsalted Butter - For moisture and richness. You want the butter to be cold for best results! I use unsalted butter so that I can control the amount of salt in the recipe.
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Fruit Filling Ingredients
- Apples - For flavor and beautiful texture. I used a mixture of Gala and Granny Smith apples, but you can use whatever variety you prefer! I peeled my apples, but that step is optional if you'd rather leave the peels.
- Lemon Juice - To balance the sweetness from the apples and sugar.
- Granulated Sugar - For sweetness.
- Flour - To help absorb some of the juices from the fruit so that your crumble isn't a watery mess! I used all-purpose flour.
- Ground Cinnamon - For flavor.
- Vanilla Bean Paste - For flavor. I just love the taste and the gorgeous black flecks left in the filling! If you'd prefer not to use paste, you can substitute with an equal measure of vanilla extract instead.
- Salt - To balance and enhance the flavors of the filling.
- Blackberries - For flavor, but they also lend a gorgeous color, too! I used fresh blackberries, but you can also use frozen. Don't thaw the berries before using them, and they will mix in better without falling apart.
Instructions
Here I'll show you how to make this cozy crumble, step by step! It's so easy! More detailed instructions are included in the recipe card, below.
Combine all topping ingredients except butter, then cut in butter until mixture is crumbly.
Combine all fruit filling ingredients in a large bowl and toss to combine.
Pour fruit mixture into greased baking dish.
Top filling with cold crumble topping, then bake!
Hint: If you'd like to prepare the crumble in advance, both the topping and the fruit filling can be prepared a day in advance and stored in the refrigerator. Just sprinkle the topping over the fruit filling when you're ready to bake, then bake as directed in the recipe.
Variations
Here are a few flavor variations to consider for this recipe:
- Add nuts to the topping - If you'd like to add more texture and have a slightly different flavor profile, you can add up to ½ cup old-fashioned oats or nuts to the topping. Pecans, walnuts, and chopped almond would all be delicious additions!
- Add oatmeal to the topping - For another option to change the texture of the topping, try adding some oatmeal! Instead of the 1 cup of flour called for in the recipe as written, use ½ cup flour and ½ cup old-fashioned oats. I suggest old-fashioned oats instead of quick-cooking for best texture!
- Change the fruit - While I love the fruit combo used in this recipe, it's easily changed to what's in-season, your preferences, or what's available at your local farmer's market! Pears, stonefruits, and berries are all amazing options. Try combining different fruits to find your favorite duo (or trio)!
Equipment
Here are a few things that I used when whipping up this crumble:
- Pastry Blender - I prefer to use a pastry blender to cut the butter in to the other topping ingredients, finding it faster and easier that way. That said, a fork will do the same job.
- Silicone Spatula - There's no necessity for using a certain type of spatula, but I prefer to use a spatula to a spoon to toss the fruit with the other ingredients to help keep them from breaking apart. Alternatively, if you don't mind getting a little messy, you could toss the fruit with your hands.
- Baking Dish - I used an oval baker that's approximately 12 inches by 8 inches in size. A 10-inch round baking dish will give you about the same result. You want to use a glass or ceramic baking dish, as a metal pan may discolor the fruit and/or lend a metallic taste to your dessert! You can use whatever size baking dish you have, just keep in mind that using this recipe with a smaller dish will make the filling and topping thicker, requiring more oven time to bake through.
Storage
Your Blackberry and Apple Crumble will keep, covered in the refrigerator, for up to three days. That said, the crumble topping will only have that delectable crunch on day one, so make sure to enjoy it!
For longer storage, you can freeze your apple crumble, either before or after baking:
- If unbaked: You can freeze the unbaked crumble, either fully assembled or with the fruit filling and topping frozen separately, in an airtight container(s) for up to four months. Just thaw in the refrigerator overnight, then bake as directed in the recipe.
- If baked: Cool completely, then wrap well or place the baking dish directly into a larger airtight container and freeze for up to four months. Thaw in the refrigerator overnight, then bake! Because it was already baked through, it will take less time to bake up this time. Start checking your crumble after about 25 minutes to avoid overbaking.
FAQ
The only difference is that a crisp usually has oats and/or nuts in the streusel, and a crumble doesn't! Now, you can absolutely add oats or nuts to the streusel if you'd like. Check out the 'Variations' section, above, for ideas for varying the texture and/or flavor of this dessert!
I used fresh blackberries, but you can also use frozen! Just don't thaw the berries before using them, and they will mix in better without falling apart.
Yes! For longer storage, you can freeze your apple crumble, either before or after baking.
If unbaked: You can freeze the unbaked crumble, either fully assembled or with the fruit filling and topping frozen separately, in an airtight container(s) for up to four months. Just thaw in the refrigerator overnight, then bake as directed in the recipe.
If baked: Cool completely, then wrap well or place the baking dish directly into a larger airtight container and freeze for up to four months. Thaw in the refrigerator overnight, then bake! Because it was already baked through, it will take less time to bake up this time. Start checking your crumble after about 25 minutes to avoid overbaking.
Other Recipes You May Like
Looking for other recipes like this? Try these:
Blackberry and Apple Crumble
Ingredients
Crumble Topping
- 1 cup flour (I used all-purpose)
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- pinch salt
- 6 Tablespoons unsalted butter, cold and diced
Fruit Filling
- 2 lbs apples, peeled and sliced thin (~6 medium apples. I used a mix of Gala and Granny Smith. Peeling is optional.)
- 1 tablespoon lemon juice (from about ½ a lemon)
- ⅓ cup granulated sugar or to taste)
- 3 Tablespoons flour (I used all-purpose)
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla bean paste (see note)
- pinch salt
- 1 ¼ cup blackberries (~6 ounces; see note)
Instructions
For Crumble Topping
- Combine all topping ingredients except butter in a large bowl. Whisk to combine.
- Add cold, diced butter and, using a pastry blender (see note) or fork, cut in the butter until crumbly. The pieces of butter should be pea-sized and smaller. Place the topping in the refrigerator as you make the fruit filling.
For Filling
- Preheat your oven to 350° F. Grease a baking dish (I used a 8"x12" oval baking dish; see note) and set aside.
- Peel apples (if desired) and slice thinly. Place the apples in a large bowl and toss with all remaining ingredients except the blackberries. Once combined, gently toss the blackberries with the rest of the mixture (they're added last to avoid breaking them all open).
- Pour the fruit mixture into the prepared baking dish and top with the cold crumble topping. If you're worried about drips into your oven, place the baking dish on a cookie sheet before putting it in the oven. (Hint: If you'd like to prepare the crumble in advance, both the topping and the fruit filling can be prepared a day ahead and stored in the refrigerator. Just sprinkle the topping over the fruit filling when you're ready to bake.)
- Bake 45-50 minutes. You'll know that the crumble is done when the topping is golden and the filling is bubbling around the edges.
- Serve warm or at room temperature. The crumble is fantastic served on its own, or with whipped cream or a scoop of ice cream.
- Your Blackberry and Apple Crumble will keep, covered in the refrigerator, for up to three days. That said, the crumble topping will only have that delectable crunch on day one, so make sure to enjoy it!For longer storage, you can freeze your apple crumble, either before or after baking. Check the recipe notes for more details!Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Claire
Really loved this combination of fruit! The blackberries make it such a pretty color, too!