Apple and Blackberry Crumble

Fruit crumbles, crisps and cobblers are universal favorite desserts and a perfect way to enjoy seasonal fruit.

If you're wondering what the difference is between a crumble, crisp or cobbler, you're not alone. A cobbler, like this Gluten Free Peach Cobbler has a biscuit topping covering the fruit filling.

A fruit crisp and a fruit crumble are both fruit that's topped with a streusel mixture involving butter and sugar. Technically, a crisp is topped with just butter, sugar and flour. A crumble, on the other hand, also has oats, and sometimes nuts included in the topping.

However, the terms crisp and crumble are often used interchangeably, as with this Apple and blackberry crumble and this Gluten Free Rhubarb Crisp as well as Skillet Apple Crisp.

So, if you prefer to call this an apple and blackberry crisp, you can. This easy dessert is going to taste every bit as delicious no matter what you name it.

What Makes this Fruit Crumble So Good?

• The combination of apples and blackberries are absolutely delicious together.
• This apple blackberry crumble recipe is super easy to make with simple ingredients, so it's perfect for a weekday treat or a holiday dessert.
• You can make this easy apple blackberry crisp ahead of time and keep it in the fridge until you're ready to bake it.
• The recipe is easily doubled for an easy dessert to feed a crowd. Great for potlucks!
• This delicious dessert freezes beautifully.
• We use almond flour to add extra flavor and make this recipe gluten free.

Ingredient Notes

Crumble Topping

• Brown Sugar I like the slight molasses flavor that brown sugar imparts, but white sugar will work equally well. You can also use coconut sugar.
• Rolled Oats You can use quick oats, but don't use instant oats which usually contain added sugar and flavoring. This recipe is gluten free if you use gluten free rolled oats.
• Almond Flour You can also use almond meal, which is coarser than almond flour.
• Butter There's no need to use unsalted butter, but if you use salted butter, you can omit the added pinch of salt. This recipe is vegan if you substitute vegan butter or coconut oil for the butter.
• Cinnamon & Salt

Fruit Filling

• Apples I used honey crisp apples which work well because they stand up well to baking. Other good apple choices are granny smith apples or golden delicious. Fresh apples are preferred over apple pie filling.
• Blackberries Fresh blackberries are usually in season at the same time as apples, making this fruit combo perfect. However, you can use frozen blackberries, too. (No need to thaw them).
• Lemon Juice Lemon juice not only keeps the apples from browning while you are slicing them. It also adds a nice tart flavor note to balance the sweet fruit.
• Sugar This recipe has just a couple of tablespoons of sugar in the filling. You can omit the sugar in the filling if you have extra sweet apples.

How to Make the Recipe

1. In a mixing bowl, combine almond flour, oats, brown sugar, cinnamon, and salt.
2. Add the melted butter to the dry ingredients and mix well. Set aside.
3. In a large bowl, combine sliced apples, lemon juice, and sugar. Add blackberries and stir gently to combine.
4. Spread the apple mixture evenly in a prepared baking pan. Spread the crumble mixture evenly over the filling.

5. Bake until bubbly and golden.

Helpful Tips

• Put the lemon juice into the mixing bowl while you're slicing the apples. As you slice them, add the slices to the lemon juice and toss to coat. This will prevent the apple slices from turning brown. I love this apple slicer, corer and divider. Its a simple, inexpensive tool that makes short work of a tedious task. And it's also great for making potato or sweet potato wedges.
• You can make this fruit crisp without oats. Just replace the amount of oats with more almond flour or use all purpose flour.
• Easily double the recipe. Just adjust the amount of servings at the top of the recipe card. The ingredient quantities will change accordingly. You will need to add cooking time (start with ten minutes).
• The fruit filling can bubble over during baking. Place the baking dish on a sheet pan to catch any drips.
• If the topping starts to brown too quickly during baking, cover it with foil until the last 5-10 minutes in the oven.
• Serve this dessert warm or at room temperature. Just allow it to cool a little (10 minutes) before enjoying. This will allow the filling to set so that it isn't too runny.
• Storage: store leftover crumble in an airtight container in the fridge for up to 3 days.
• To make the blackberry apple crumble ahead, assemble it, cover in plastic wrap and store it in the fridge until you're ready to bake it.
• You can freeze apple and blackberry crumble either before or after baking. If freezing before baking, you might want to use a disposable baking pan. Wrap it well in plastic wrap and then foil. To freeze after baking, allow the crumble to cool completely. Transfer to a freezer safe container. Freeze for up to 3 months.
• Any kind of fruit or berries can be used instead of apple and blackberry. The beauty of fruit crisps is taking advantage of in-season fruit. So just use your favorite fruits and your imagination. Try peach and blueberry crumble, strawberry and rhubarb crumble, or how about pear and cranberry? And you can make this recipe any time of year using frozen fruit.

Common Questions

Serving Suggestions

Top your apple blackberry crisp with a scoop of vanilla ice cream. You can also top it with whipped cream, or just cream.

This dessert is at it's finest served warm, but it's also irresistible cold from the fridge or at room temperature.

More Fruit Desserts

If you love fruity desserts, you might also want to try these:

• Strawberry Mousse Recipe
• Cherry Almond Clafoutis
• Apricot Mascarpone Ice Cream
• Chocolate Berry Cups
• Strawberry Dutch Baby