At the end of summer, when late summer fruits begin to overlap with early autumn produce, it’s the perfect time to make this apple and blackberry crumble.
Tart, juicy blackberries pair beautifully with sweet apples. Topped with a crunchy brown sugar crumble, this dessert is irresistible with a scoop of vanilla ice cream. It’s simple to prepare and full of flavor — you’ll love it.
If you enjoy blackberry desserts, you might also like fresh blackberry cobbler or gluten-free blackberry pie bars.
What is the difference between a crisp, a crumble and a cobbler?
These fruit desserts are related but distinct:
- A crisp is fruit topped with a streusel that includes oats, producing a thin, crisp topping.
- A crumble is fruit topped with a thicker streusel-style topping without oats.
- A cobbler is fruit topped with biscuit or cake-like dollops of batter rather than a streusel.
Ingredient Notes
This straightforward crumble uses common grocery ingredients. The recipe as written is both gluten free and vegan, but I note easy swaps below if you prefer conventional ingredients.
- Gluten-Free Flour Blend — A 1-to-1 GF baking blend works well here. If you use another brand, results may vary slightly.
- Vegan Butter — I used plant-based stick butter. If you aren’t avoiding dairy, use unsalted butter in the same amount.
- Fresh Blackberries — Fresh berries are ideal. If using frozen, thaw and drain excess liquid before adding to the filling.
- Apples — I used Golden Delicious for their sweet, tender texture; Granny Smith works too if you prefer a firmer, tarter apple. Cut apples into small, bite-sized pieces so they cook evenly.
- Cornstarch — Thickens the fruit juices as the crumble bakes. You can substitute tapioca starch in an equal measure if you avoid corn.
See recipe card below for the full ingredient list and quantities.
Substitutions & Variations
- Not dairy-free: Use unsalted butter in the same amount.
- Not gluten-free: Replace the gluten-free flour in the topping with all-purpose flour.
- Frozen blackberries: Thaw and drain before using to avoid excess liquid.
- No blackberries: Substitute blueberries, raspberries, or strawberries in equal measure.
- No pecans: Swap pecans for another nut like walnuts or omit nuts entirely with no other changes needed.
How to Make an Apple Blackberry Crumble
This recipe is quick and easy. For less cleanup, mix the filling directly in the baking dish.
STEP 1: Combine the crumble ingredients — flour, brown sugar, pecans, cinnamon, salt, and melted butter — until the mixture is chunky. Chill the crumble in the refrigerator while you prepare the filling.
STEP 2: Toss blackberries, apples, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt together until the fruit is evenly coated. You can do this in a large bowl or directly in the baking dish.
STEP 3: Transfer the fruit and any juices to a 2-quart baking dish or a cast-iron skillet.
STEP 4: Evenly crumble the topping over the fruit, place the dish on a baking sheet to catch drips, and bake.
Expert Tip
Bake the crumble until the filling is very bubbly. That ensures the starches set and the fruit juices thicken as the dish cools.
Storage
Let the crumble cool completely before storing. I usually wrap the casserole dish in foil and refrigerate — this helps keep the top a bit crunchy.
Alternatively, transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat before serving.
More blackberry recipes to try:
- Blackberry Scones
- Easy Blackberry Pie Bars
- Gluten Free Blackberry Muffins
- Gluten Free Blackberry Cobbler
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and share your thoughts in the comments below.
Recipe
Apple and Blackberry Crumble
Ingredients
For the crumble:
- 1 Cup Gluten Free 1-to-1 Flour Blend
- ¾ Cup Light Brown Sugar
- ½ Cup Pecans, roughly chopped
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ Cup Vegan Butter, melted
For the filling:
- 3 Cups Fresh Blackberries
- 1 ½ pounds Applesabout 4 cups, peeled and cut into small pieces
- ½ Cup Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Lemon Juice
- 1 teaspoon Vanilla
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
-
Preheat the oven to 375 °F (191 °C). Lightly spray a 2-quart baking dish with cooking spray.
-
Combine all crumble ingredients in a medium bowl and stir until chunky. Chill while you prepare the filling.
-
Combine the filling ingredients and toss until the fruit is well coated. You may mix the filling directly in the baking dish if you prefer.
-
Spread the fruit mixture into the prepared baking dish and crumble the topping evenly over it.
-
Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 45 minutes or until the filling is bubbling and the topping is golden brown.
-
Allow the crumble to cool for about 30 minutes before serving.