This apple and blackberry crumble is an easy dessert with a beautiful magenta filling under a crisp oat crumble topping. The berry and apple combination bursts with flavor!
At the intersection of late summer berry season and the early apple harvest? This is the dessert for you. It is the best of both seasons all in one skillet! This crumble highlights the sweet fruit with simple seasoning and a delightful contrast in textures.
This apple and blackberry crumble would be out-of-this-world delicious with 3-ingredient sweet corn ice cream! Or try these peach biscuits or peaches and cream ice cream if you're lucky enough to have local peaches at the same time as apples start appearing.
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Ingredients
You'll find most of the ingredients for this crumble in your well-stocked pantry. Run to the farmers market for the fresh fruit and you are well on your way to a blockbuster dessert.
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Granny Smith Apples - These are the classic favorite for baking. They hold their shape well and have a nice tart flavor that shines through even when mixed with the blackberries.
- Blackberries - These plump and sweet berries almost melt away in the crumble, lending their vibrant color and juices to the mixture. Rinse and check the berries for mold before adding to the filling.
- Fresh Lemon Juice - Lemon juice helps keep the apples from browning and adds a balanced acidity to the fruit filling.
- Ground Cinnamon - Cinnamon is used in both the filling and the crumble topping for a subtle spice that smells amazing while the crumble is baking.
- Cornstarch - Just a bit of cornstarch is needed to thicken the juices from the fruit into a sauce.
- Salted Butter - I use salted butter from Costco for my recipes. If you use unsalted butter, add about ¼ teaspoon of salt to the crumble mixture.
- Walnuts - The combination of walnuts, oats, and cinnamon is perfection, but feel free to swap the walnuts out in favor of pecans or almonds. Love walnuts? Try these Chocolate Chocolate Chip Walnut Cookies next.
- Old Fashioned Oats - Also known as rolled oats, these will hold their shape and texture better in the final crumble than quick cooking or instant oats.
Prepare the Apple and Blackberry Filling
Preheat the oven to 400F and start your crumble with the fruit filling. Butter up a 10-inch cast iron skillet for baking the crumble.
Combine the apples, blackberries, lemon juice, cinnamon, and sugar in a large bowl and stir well to coat the fruit evenly.
Let the mixture to sit for 10 minutes to allow the juices to accumulate. Stir in the cornstarch to coat the fruit.
Transfer the fruit filling to the prepared skillet and set it aside.
Prepare the Crumble Topping
Melt the butter in a microwaveable bowl. Add in the sugar, oats, walnuts, flour, and cinnamon.
Mix the crumble topping well, distributing the butter, sugar, and nuts evenly.
Top the fruit filling evenly with the crumble.
Bake the Crumble
Bake the crumble at 400F for 35 minutes, or until the juices are bubbling up along the sides.
The oats and walnuts should be toasted a golden brown.
Allow the crumble to rest and cool for at least 15 minutes before serving.
Serving Suggestions
You could just grab a spoon and dig into the crumble as-is (and I'd happily join you!), but here are some suggestions for serving:
- Whipped Cream - Cream whipped to soft peaks is a stunning compliment to the tart fruit filling and crisp crumble topping.
- Ice Cream - Go classic with a scoop of vanilla ice cream!
- Serve it for Breakfast - It sounds crazy, but this apple and blackberry crumble makes a delicious breakfast with a cup of coffee. Serve it with plain Greek yogurt.
Variations
Here are some options for changing up the flavors to this recipe to suit your tastes:
- Change the Spices - add ground ginger or apple pie spice to the filling and crumble mixtures.
- Swap the Berries - Strawberries or raspberries will work in place of the blackberries.
Equipment
I love to use my 10-inch cast iron skillet to bake this apple and blackberry crumble. If you do not have a cast iron skillet, use a 3-quart baking dish. The crumble will be a bit more shallow, so bake for about 30 minutes.
Storage
Transfer any leftovers to an airtight container and refrigerate for up to three days. You can reheat the crumble in the microwave, but it is also good cold when stirred into yogurt.
FAQ
Granny Smith apples hold up so well to baking and don't turn to mush in this crumble. I've had good results with Braeburn apples and Honeycrisp apples as well.
You can assemble the crumble the night before baking and store the crumble in the refrigerator. Leave it on the countertop while the oven preheats and bake as directed in the recipe card. Do not use a cast iron skillet in this case, use a 3-quart baking dish instead.
The crumble can be served warm or at room temperature, but I find that the contrast of warm crumble with cool cream or ice cream to be extra special.
Pairing
This recipe would make a perfect dessert with any of the recipes here:
Try It and Share
I hope you try this apple and blackberry crumble and share the recipe with family or friends. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Amazing Apple and Blackberry Crumble
Ingredients
Apple and Blackberry Filling
- 4 Granny Smith apples (peeled and diced, about 24 ounces)
- 12 ounces blackberries
- 1 tablespoon lemon juice
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 teaspoon cornstarch
Crumble Topping
- ½ cup salted butter
- 1 cup walnuts (chopped)
- ¾ cup old fashioned oats
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F. Grease a 10-inch cast iron skillet or a 4-quart casserole dish with butter or cooking spray.
- Add the prepared apples, blackberries, lemon juice, sugar, salt, and cinnamon to a large bowl. Stir to coat the fruit evenly and let the mixture sit for 10 minutes to allow juices to accumulate.
- Add the cornstarch to the fruit and stir to mix well. Transfer the fruit to the skillet or casserole dish and set aside.
- While the fruit is releasing juices, prepare the crumble topping. In a medium bowl, microwave the butter until it is completely melted.
- Add the walnuts, oats, sugar, flour, and cinnamon to the melted butter and stir to coat all of the dry ingredients with butter evenly.
- Top the fruit with the crumble mixture in an even layer. Bake, uncovered, for 30-35 minutes until the fruit is bubbling and the top is golden.
- Remove the crumble from the oven and allow it to cool for at least 15 minutes. Serve warm or at room temperature with ice cream or whipped cream.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Cassie @ Plan. Eat. Post. Repeat. says
I'd love to help! Reach out and comment with any questions.
Anita says
I was planning to make an apple crumble and then this recipe came across my feed. I didn't have the blackberries when I was ready to make it, so I made it with just apples. It's delicious! I am sure the blackberries would add great flavor, besides the pink color! I especially liked the walnuts in the crumble topping. I wouldn't have thought about adding the corn starch after 10 mins, but it made good sense after reading the reasoning. My husband and I are ready to enjoy the leftovers!
Cassie @ Plan. Eat. Post. Repeat. says
I am sure this was perfectly delicious with just apples. I love walnuts in the crumble topping, too! Thank you for baking one of my recipes!