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This tasty Blackberry and Apple Crumble will become your go-to dessert! So easy to make, this apple blackberry crisp captures two incredible fruit flavors in one delicious dish.
This delicious blackberry and apple crumble is one of those desserts that you can throw together in a flash.
You make it with fresh or frozen fruit, and I’ve even thrown in some make-ahead tips because life is busy, but dessert should never be an afterthought.
Pro Tips/Recipe Notes
- Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry crumble topping.
- Sustainability tip: to save money and resources, use the leftover butter wrapper to grease the baking dish.
- If you leave the peel on the apples, consider selecting apples with thinner skin such as Fuji or Braeburn. Granny Smith apple peels can be somewhat thick when baked.
- If your apples are extra sweet, you can leave out the 1/4 cup of sugar altogether. If they are extra tart, increase the sugar to 1/3 cup.
Blackberry and Apple Crumble
This tasty blackberry and apple crumble will become your go-to dessert! So easy to make, this apple blackberry crisp captures all the amazing fruit flavors in one delicious dish.
Ingredients
Fruit Layer
- 6 cups blackberries {~24 oz]
- 4 cups apples, peeled and cut into 1/2 inch pieces {~5 medium apples}
- 2 tbsp cornstarch
- 1/3 cup white sugar {use 1/2 cup of the fruit isn't very sweet}
- 2 tsp lemon juice
Crumble Topping
- 8 tbsp butter
- 1 1/4 cup all-purpose flour
- 1/4 cup white sugar
- 1/3 cup brown sugar
- 3/4 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350˚F.
- Lightly butter a 9×13 inch baking dish.
- In a medium mixing bowl, combine blackberries, apples, cornstarch, sugar, and lemon juice. Gently stir with a silicone spatula to distribute cornstarch and sugar.6 cups blackberries, 4 cups apples, peeled and cut into 1/2 inch pieces, 2 tbsp cornstarch, 1/3 cup white sugar, 2 tsp lemon juice
- Add the fruit mixture to the baking dish, scraping any juices and sugar over the fruit that has accumulated in the bottom of the bowl.
- In a microwave-safe mixing bowl, warm butter until it is about 50% melted and 50% warmed through.8 tbsp butter
- Add flour, white and brown sugars, cinnamon, and vanilla extract. Stir with a fork to distribute the butter.1 1/4 cup all-purpose flour, 1/4 cup white sugar, 1/3 cup brown sugar, 3/4 tsp ground cinnamon, 1 tsp vanilla extract
- Top fruit with crumble mixture. Some clumps are ok, but break apart any large clumps.
- Bake, uncovered for 45-50 minutes or until the crumble topping is lightly browned and the fruit mixture is bubbling.
- Cool for 10-15 minutes and serve.
Notes
- Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry crumble topping.
- If your apples are extra sweet, you can leave out the 1/4 cup of sugar altogether. If they are extra tart, increase the sugar to 1/3 cup.
- Gluten-free option: either sub in your favorite cup-for-cup gluten-free flour or use all old-fashioned oats.
- Dairy-free option: sub in your favorite dairy-free butter or use half plant-based butter and half melted coconut oil.
- Storing Leftovers: Allow the crisp to cool and store covered leftovers at room temperature for 2-3 days or in the fridge for 4-5 days.
Nutrition
Serving: 1cupCalories: 281kcalCarbohydrates: 48gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 76mgPotassium: 225mgFiber: 6gSugar: 28gVitamin A: 492IUVitamin C: 21mgCalcium: 41mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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