This apple blackberry crumble is an easy, comforting dessert with a crisp, buttery crumble topping and a juicy filling of plump blackberries and sweet-tart apples. It’s a seasonal classic that’s delicious on its own or alongside a scoop of vanilla ice cream.
Soft, inky blackberries and crisp apples bake down into a jammy filling topped with a generous, rustic crumble. This dessert focuses on flavor rather than fancy presentation: the aroma of cinnamon and cardamom as it browns in the oven is part of the charm.
Fresh blackberries are a late-summer treat, but this recipe works well with frozen berries so you can enjoy the crumble year-round. If you prefer a topping with oats, try an apple crisp variation; if you have more apples, a simple apple cake is another cozy option. For a richer pairing, serve with lightly sweetened whipped cream, crème fraîche, or custard.
Ingredients
* See recipe card below for exact measurements.
For the crumble topping
- Unsalted butter, chilled and cubed — gives a flaky, buttery texture and lets you control salt.
- Brown sugar — adds sweetness and caramel notes.
- All-purpose flour — provides structure.
- Whole wheat flour (or rye) — adds rustic depth and a subtle nutty flavor; can be replaced with all-purpose if preferred.
- Kosher salt — a pinch to enhance the other flavors.
For the fruit filling
- Semi-tart baking apples — Granny Smith or similar firm apples hold up well when baked.
- Blackberries — fresh or frozen; no need to thaw frozen berries, though baking time may increase slightly.
- Granulated or brown sugar — adjust to taste depending on the berries’ tartness.
- Kosher salt — a pinch to brighten flavors.
- Cinnamon — warm spice that complements the fruit.
- Cardamom — optional, adds a floral, citrusy note.
- Lemon juice — prevents browning and adds brightness.
- Cornstarch — thickens the juices so the filling isn’t too runny.
Instructions
Full measurements are in the recipe card below. These steps guide the process.
In a large bowl, combine the flours, brown sugar and salt. Add the cubed, chilled butter and work it into the dry ingredients with a pastry blender or your fingertips until the mixture forms coarse clumps. Cover and refrigerate for at least 1 hour to keep the butter cold for a crisp topping.
Peel, core and chop the apples into bite-sized pieces. In a large bowl toss the apples with the filling sugar, cinnamon, cardamom, cornstarch, lemon juice and a pinch of salt until evenly coated. Gently fold in the blackberries so they’re distributed but not crushed.
Hint: Chilling the crumble topping for at least 60 minutes keeps the butter cold and helps produce a flaky, crunchy topping when baked.
Transfer the apple-blackberry mixture to a ceramic or glass baking dish and spread it into an even layer.
Scatter the chilled crumble topping evenly over the fruit.
Bake at 350°F (177°C) for 45–55 minutes, until the filling bubbles in the center and the topping is golden brown. Let the crumble cool slightly on a wire rack before serving. Serve warm or at room temperature with vanilla ice cream, whipped cream, crème fraîche, or custard.
Substitutions
Blackberries: Swap with an equal amount of apples for a classic apple crumble, or substitute plums, blueberries or rhubarb. If using rhubarb, increase the filling sugar (for example from ¼ cup to ½ cup) to balance its tartness.
Variations
- Oat and nut topping: Add 1/3 cup rolled oats and 1/3 cup chopped nuts to the crumble mixture for extra texture and flavor.
- À la mode: Serve warm with a scoop of vanilla ice cream. The contrast of hot fruit and cold ice cream is classic.
- Extra crumble: If you love the topping, make 1.5× the crumble ingredients for a thicker, crunchier layer.
Equipment
A 2.5-quart (approximately 9 x 13-inch) ceramic or glass baking dish works well. A rimmed baking sheet beneath the dish will catch any bubbling juices that might overflow and make cleanup easier.
Make ahead
- You can prepare the crumble topping up to a week ahead and keep it refrigerated in an airtight container, or freeze it in a sealed bag for up to 3 months.
- The filling can be prepared and frozen in the baking dish; top with the crumble just before baking. Extend the bake time when starting from frozen.
Frequently asked questions
Peeling is optional. Leaves skins on for added texture and nutrients; peel if the variety has thick skin or you prefer a smoother bite. Granny Smith apples are often peeled because their skins can be tougher.
Not necessary. Baking them about an hour in the crumble makes the apples tender while retaining some body. If you prefer very soft apples, briefly precook them (about 5 minutes on the stove) with the filling ingredients before adding blackberries and cornstarch.
Keep the butter cold and use the right butter-to-flour ratio. Chilling the topping before baking and baking at a moderate temperature (350°F / 177°C) helps the fruit break down while the topping becomes golden and crisp without burning.
Yes. Freeze the crumble topping and fruit filling separately for up to 3 months. Place the filling in the baking dish and top with frozen crumble just before baking; extend bake time as needed for frozen components.
More fruit desserts
-
Blackberry Poppy Seed Cake
-
Honey Blackberry Mascarpone Ice Cream
-
Grilled Peaches with Mascarpone
-
Applesauce Bundt Cake
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📖 Recipe
Apple Blackberry Crumble
INGREDIENTS
CRUMBLE TOPPING
- 60 g (½ cup) all-purpose flour
- 56 g (½ cup) whole wheat flour (or rye)
- 100 g (½ cup) brown sugar
- ¼ tsp kosher salt
- 113 g (½ cup; 8 tbsp) unsalted butter, chilled and cubed
APPLE BLACKBERRY FILLING
- 900 g (about 4 large) apples, Granny Smith or other firm baking apples
- 340 g (2¼ cups) blackberries, fresh or frozen
- 50 g (¼ cup) brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- 20 g (2 tbsp) cornstarch
- 30 mL (2 tbsp) lemon juice
- Pinch kosher salt
INSTRUCTIONS
- In a large bowl combine the flours, brown sugar and salt. Add the cubed, chilled butter and work it into the dry ingredients until coarse clumps form. Cover and refrigerate at least 1 hour. (If making ahead, freeze the crumble in a sealed bag for up to 3 months.)
- Preheat oven to 350°F (177°C) and position a rack in the center. Prepare a 9 x 13-inch baking dish.
- Peel, core and chop the apples into small pieces and place them in a large bowl.
- Add the filling sugar, spices, cornstarch, lemon juice and a pinch of salt to the apples and toss until well coated. Gently fold in the blackberries.
- Spread the fruit mixture evenly in the prepared baking dish and sprinkle the chilled crumble topping over the fruit.
- Bake 45–55 minutes, until the filling bubbles in the center and the topping is golden brown. Let cool slightly on a rack before serving.
- Serve warm or at room temperature with vanilla ice cream, whipped cream, crème fraîche, yogurt or custard sauce.
NOTES
- Store the crumble covered in the refrigerator for up to 5 days.
- To freeze leftovers, wrap tightly and freeze in an airtight container for up to 1 month. Thaw in the refrigerator before reheating or serving.