This Apple and Blackberry Crumble recipe is delicious and so easy to make. It has quickly become one of my Favorite Fall Desserts and I know it will be yours too.
My dad is a total apple snob and I love it! Every Fall, we drive to the mountains and sample a ton of different apple varieties. We bring home loads of his favorites. Usually, you can find Stayman Winesap, Pink ladies, Gala and Honeycrisp all rolling around in my trunk. They are all so yummy!
There is a completely different freshness to apples that come straight off the trees. The crispness on these apples is incredible and it is difficult to replicate the texture with store-bought apples. If you can get your hands on fresh apples in the Fall, I highly suggest the trip. With all the extra apples, you can make these Mini Apple Pies and Apple Pie Cinnamon Rolls too!
Why You'll Love This Recipe:
- The warm crumble topping combined with slowly melting ice cream is a dream
- It's really simple to make and stick in the oven
- The apples and blackberries cook down to perfection in the sugary fruit juices
Apples- The star of the recipe and makes it very much a Fall dessert. I love sweet apples in this recipe like Honeycrisp or Pink Lady. Gala would be great too, if you can find really fresh ones that are nice and crunchy.
Blackberries-When I first tested this recipe, it didn't have blackberries in it. Me and my taste testers decided that was a mistake. The blackberries add in this bite of tartness and they make the filling the prettiest purple color. It's good without them, but it is amazing with them!
Cornstarch- The blackberries give off a lot of juices as they bake and the cornstarch works to thicken the sauce into a syrup like texture.
Lemon-A touch of citrus to elevate flavor and help the apples from turning brown.
Cinnamon and Sugar- Mix together with the filling to add sweetness and Fall spice. What is it about Fall that makes me need the taste and smell of cinnamon in everything?
Flour, Oats, Sugar, Cinnamon, Nutmeg, Butter and Salt- These ingredients make up the crumble topping, which is crunchy, buttery, flavorful and really just over the top delicious!
Substitutions and Variations:
Not big on blackberries? Leave them out and add two extra apples.
For an even more decadent dish, serve warm with a scoop of vanilla ice cream.
How to Make Apple and Blackberry Crumble:
Here are the Step by Step Instructions for this Apple Crumble.
Step 1: Preheat the oven to 375 degrees. Grease a 9x13 casserole dish with butter. Peel and core the apples, and cut into small chunks.
Step 2: Into a small bowl, add cinnamon, cornstarch and sugar. Whisk to combine.
Step 3: Into a large bowl, add the apples, blackberries, cornstarch and sugar mixture. Juice the lemon over the ingredients and toss to combine.
Step 4: Add the filling into the casserole dish. Rearrange the blackberries, so that they are nice and spread out.
Step 5: Make the Crumble Topping: Into a large bowl, add brown sugar, granulated sugar, flour, oats, cinnamon, nutmeg and salt. Whisk it up.
Step 6: Cut the chilled butter in half length wise, then cut each of those pieces lengthwise again, and then cut into small chunks. Add into topping.
Step 7: Begin a pinching motion with your fingers to really incorporate the butter into the topping. This takes a few minutes to get the right consistency.
Step 8: Pour the topping over the filling.
Step 9: Bake for 40 minutes. Remove from the oven and allow to sit for one hour before cutting into. This will help the filling liquid to to thicken.
Step 10: Serve warm with a big scoop of vanilla ice cream.
- Make sure the butter is very cold when mixing into the crumble.
- For the best results, allow it to sit for one hour before cutting into or it may be on the watery side.
Absolutely! I love them for their tartness and the color it adds to the filling, but you can leave them out.
You need cornstarch in the recipe as well as time to allow the crumble to cool. It will thicken as it sits. I like to allow my crumble to rest on the counter for at least an hour before eating. It will still be warm and delicious, and you will be left with more of a syrup like filling rather than watery.
I like to peel the apples because I would rather not get the extra texture from the skin. If you love the skin, go ahead and leave it on.
I don't suggest it in this recipe. They will get overcooked and could be mushy. Fresh, crisp apples are best.
It helps to create the texture in the crumble. If it's too soft, it will bake differently and not have the chunky dimension we are looking for.
Store the leftovers in a sealed container in the fridge for up to 3 to 4 days after baking. Heat it up in the oven or microwave for a quick dessert.
More Desserts You Will Love:
If you tried this Apple Crumble Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print