Can we agree that it’s time to turn our attention to all things fall? This apple blackberry crumble recipe is the perfect way to kick things off.

Top it with a simple cinnamon-kissed crumble topping and dessert gets even better. It’s a warm, fruity dessert that comes together with simple ingredients and very little hands-on effort.

Why This Recipe Works

The combination of crisp Granny Smith apples and sweet blackberries is a match made in fruit heaven, and this recipe for apple and blackberry crumble is about as easy as fall baking gets.

If you love apple desserts, you’ll also want to try this Apple Crisp Skillet!

Wondering what sets a crumble apart from a crisp? The difference is small: both have a fruit filling, but a crumble topping skips the oats and traditionally skips the nuts that a crisp topping usually includes.

Ingredients Needed

• Granny Smith Apples – These apples tend to be a bit sour and hold up well against the added sugar in both the filling and crumble topping.
• Blackberries – Fresh blackberries add a juicy, slightly tart contrast to the sweet apple filling.
• Cornstarch – Reacts with the fruit juices as it bakes, creating a wonderful thick sauce.
• Butter – Helps bind the crumble topping together and gives it wonderful flavor.

See recipe card for full information on ingredients and quantities.

How to Make Blackberry and Apple Crumble

1. Put the cored and diced apples to a medium bowl. Add the cinnamon, nutmeg, sugar, cornstarch and lemon juice to the apples and stir until they are evenly coated.
2. Add the blackberries and gently fold them into the mixture until they are evenly distributed.

3. Pour fruit mixture into the prepared pan.
4. Combine the flour, brown sugar, baking powder, cinnamon and salt in a medium bowl and whisk to combine.

5. Add the softened butter.
6. Cut the butter into the dry ingredients until you have a crumbly mixture. {It is important to not overwork the crumble topping or you will get a paste}.

7. Top the fruit with the crumble mixture.
8. Bake for 30-35 minutes or until the top of the crumble is golden brown and the filling is bubbly. Remove from the oven and serve warm {or cool} with a scoop of vanilla ice cream or whipped cream. 

Pro Tips

• If you don’t have time, skip peeling the apples and leave it on.  It will add a bit of color and a whole lot of extra fiber to the dessert.
• Don’t forget to add the blackberries at the end of making the filling.  The reason for this is because if added too early they will break up and not keep their shape.
• Be sure to not overwork the crumble topping.  The topping should be a crumbly consistency and not a paste.
• Make it even better. Serve the crumble warm with a scoop of vanilla ice cream for the ultimate Fall dessert!

Sotrage Instructions

Store apple blackberry crumble covered tightly at room temperature or in the refrigerator for up to 3 days.

Reheat in the oven at 325 degrees {covered in foil} for 15-20 minutes or until heated through. Individual servings can also be heated in the microwave for 30 seconds to 1 minute.

This crumble can also be frozen for up to 3 months. The best way to freeze it is before baking: freeze the crumble topping and fruit separately, then combine and bake as directed when you’re ready to serve.

It’s best served warm, though it’s also delicious at room temperature.

Recipe FAQs

Do you love fruit desserts?  Try these awesome recipes…

• Easy Peach Crisp Recipe with Canned Peaches
• Cake Mix Apple Cobbler Recipe
• Easy Berry No Bake Cheesecake
• Strawberry Turnovers Recipe
• Dutch Apple Pie Bars Recipe
• White Chocolate Raspberry Bundt Cake Recipe