This blackberry apple crumble is a delicious dessert and a great variation on apple crumble, with juicy blackberries joining the apples for a great flavour combination. It’s all topped with an oat and almond crispy crumble topping. An easy dessert to enjoy anytime!
If you’re looking to change up your apple crumble, blackberries are a fabulous addition! The combination of flavours is fabulous and I’ll never tire of how pretty baked blackberries are! This is a great impromptu dessert that can be made with fresh or frozen blackberries and is a perfect dessert for Fall (or any time of year).
What you’ll need
Blackberries – you can use fresh blackberries or frozen blackberries. If using frozen blackberries, no need to thaw. Use from frozen.
Apples – I recommend a nice baking apple, as the apple chunks will keep their shape when baked. Some apples tend to get a bit mushy or disintegrate when baked. Some good cooking apples are Granny Smith, Cortland, Honeycrisp, Braeburn, Golden Delicious, Gala, Pink Lady. It’s also nice to use a combination of apples, for different textures and sweetness combinations, using some sweet apples and some tart apples.
Quick Oats – quick oats are oats that are simply smaller than large-flake oats. If you only have large-flake oats, you can pulse them a few times in a food processor to break them down a bit. If you only have instant oats, they will work, though the topping won’t have as much texture as the larger pieces of oats.
Flaked Almonds – aka sliced almonds (not slivered almonds). I love the combination of almonds with blackberries, but you could also use chopped pecans or walnuts if you prefer.
You’ll also need – white sugar, light brown sugar, all-purpose flour, vanilla and butter.
Step-by-step photos
This is a summary only. See the Recipe Card below for detailed instructions.
- Add all the filling ingredients to a large bowl.
- Stir the filling together to combine well.
- In a small bowl, add the brown sugar, flour, quick oats and almonds and stir together.
- Add the melted butter to the bowl.
- Stir the topping mixture together until it is evenly moistened.
- Spoon the fruit filling into ramekins, top with the topping mixture then bake.
Recipe tips
- Be sure to place your ramekins on top of a baking sheet to bake, as the blackberries can bubble over.
- You can slightly over-fill the ramekins, as the fruit filling will shrink as it cooks. I generally fill the ramekin with fruit right to the top and mound the crumble on top.
- If you don’t have ramekins, you can make one larger crumble in any oven-safe baking dish. A smaller casserole/au gratin pan would work well.
- Check on the crumbles after 25-30 minutes of baking and if the topping risks becoming overly browned, loosely lay a sheet of aluminum foil over top to prevent further browning as they finish baking.
- You can enjoy these blackberry apple crumbles warm or at room temperature, plain or topped with a good scoop of vanilla ice cream.
Making ahead, storing and freezing
Crumbles can be baked ahead and re-warmed to serve or can be assembled ahead and baked later. Be sure to cover with plastic wrap and refrigerate the baked or unbaked crumbles. Unbaked crumbles can be refrigerated for up to 24 hours or baked crumbles can be refrigerated for 2-3 days.
It’s easiest to reheat in the microwave, but alternately, place into a 350F oven loosely covered with foil until warmed through, about 8-10 minutes.
Baked or unbaked crumbles can also be frozen, tightly wrapped, for up to 3 months. Bake from frozen (providing the ramekins are safe to go from freezer to oven).
Allow a bit of extra baking time if baking from frozen or for unbaked crumbles that have been refrigerated.
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Get the Recipe: Blackberry Apple Crumble
Ingredients
Blackberry Apple filling:
- 6 oz (170 g) blackberries, fresh or frozen (use from frozen)
- 2 cups apples, peeled, cored and diced about the same size as the blackberries (about 1 large apple) *see Note 3 below
- 2 Tablespoons cornstarch
- 1/4 cup white granulated sugar, adjust to taste or depending on the sweetness of the apples used
- 1/2 teaspoon vanilla extract
For the crumble topping:
- 6 Tablespoons light brown sugar
- 6 Tablespoons all purpose flour
- 1/4 cup quick oats, *see Note 1 below
- 1/4 cup sliced almonds, *see Note 2 below
- 1/8 teaspon kosher salt, reduce to a pinch of salt if using salted butter
- 3 Tablespoons salted or unsalted butter, melted
Instructions
- Preheat oven to 350F (not fan assisted). Have 4 small oven-safe ramekins ready and place on top of a baking sheet. (If you don't have ramekins, you can make one larger crumble in any oven-safe baking dish that allows the fruit filling to be a couple of inches deep).
- In a large mixing bowl, add the apples, blackberries, cornstarch, white sugar and vanilla. Stir together until well combined. Set aside.
- In a small bowl, add the brown sugar, flour, oats, almonds and salt. Stir together until well combined. Melt the butter in the microwave or a small saucepan, then pour over the oat mixture. Stir together until the mixture is evenly moistened.
- Spoon the blackberry apple mixture into the ramekins, filling right to the top. Spoon the crumble mixture on top of the fruit, dividing between the 4 ramekins, pressing down a bit with a spoon.
- Place ramekins on the baking sheet into the preheated oven. Bake for 35-40 minutes, checking after about 25-30 minutes of baking to ensure the topping isn't getting too browned. If topping is at risk of over-browning, loosely lay a sheet of aluminum foil over-top for the remainder of the baking time to prevent further browning. Crumbles are done when the filling is bubbly and the topping is golden brown.
- Allow to stand a few minutes before eating (the filling can be very hot!).
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Delicious! Thanks for sharing
So glad you enjoyed it, Amy! Thanks so much :)