Apple Blackberry Crumble
The perfect late summer/early fall treat, and one that my discerning 5 year old daughter raved as being "1,000 TUMBS UP, MOM!!!" — serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
For the fruit filling
- 3 ½ lbs apples — a nice variety of flavor and texture I used Granny Smith, Cosmic Crisp, and Ginger Gold, peeled, and cored, then cut into ½ inch cubes
- 2 tablespoons unsalted butter
- ¼ cup packed light or dark brown sugar
- 1 lemon, juiced
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 cups fresh blackberries
- 1 teaspoon vanilla extract
For the crumble topping
- 1 cup all-purpose flour
- 1 cup rolled oats
- ¾ cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 8 tablespoons cold unsalted butter cut into cubes
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F, then lightly butter a 9x13-inch baking dish
Make the fruit filling
- In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat, then stir in the prepared apples, lemon juice from 1 lemon, ¼ cup brown sugar, ½ teaspoon salt, and 1 teaspoon cinnamon. Cook for 5–6 minutes, stirring occasionally, until the apples begin to soften but still hold their shape. Add the blackberries and 1 teaspoon vanilla, and cook for 2–3 minutes more. Remove from the heat. Transfer the mixture to the prepared baking dish.
Make the crumble topping
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup rolled oats, ¾ cup brown sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt. Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter or your fingertips until the mixture forms coarse crumbs with some pea-sized pieces of butter remaining. Stir in the vanilla, mixing to incorporate.
Assemble and bake
- Sprinkle the crumble topping evenly over the fruit filling. Bake for 35 - 40 minutes, or until the topping is golden brown and crisp and the fruit is bubbling around the edges. I start checking around the 30 minute mark.
- When you remove the dish from the oven, cover it with aluminum foil to let the fruit juices set, and allow to cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- Best apples to use: Braeburn, Honeycrisp (or anything with "crisp" in the name, Gala, or Granny Smith all work well. You want a balance of sweet and tart — mixing varieties gives the best flavor.
- Can I use frozen blackberries? Yes. No need to thaw first, just add a couple extra minutes to the cooking time in the skillet.
- Make ahead: The crumble can be assembled up to 1 day in advance and baked just before serving. Or bake fully, cool, and reheat at 325°F until warmed through.
- Storing leftovers: Keep covered in the refrigerator for up to 3 days. Reheat in the oven for best texture.
- Freezing: You can freeze the unbaked crumble (wrapped tightly) for up to 3 months. Bake from frozen, adding 10–15 minutes to the bake time.
- Gluten-free option: Substitute a good gluten-free all-purpose flour blend in the topping.
- Dairy-free option: Use plant-based butter for the topping and filling.
- Serving ideas: Vanilla ice cream is classic, but whipped cream or custard are delicious alternatives.
Nutrition
Serving: 1cupCalories: 163kcalCarbohydrates: 32gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 281mgPotassium: 68mgFiber: 1gSugar: 16gVitamin A: 71IUVitamin C: 0.02mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!