Apple blackberry crumble is a comforting, rustic dessert that's perfect for summer. Sweet and juicy apples and blackberries are topping with a delectable and buttery crumble topping.
If you love cobblers and crisps (like my blueberry crisp), you're going to want to try this apple blackberry crumble. It's filled with seasonal blackberries and fresh juicy apples - perfect for summer!
Apple slices and fresh blackberries are tossed in brown sugar and baked to perfection in the oven. The buttery crumble topping is so easy to make and turns out perfectly crispy and golden brown.
Serve apple blackberry crumble at your next family gathering or after some outdoor grilling this summer. It's best served slightly warm with a scoop of vanilla ice cream.
Ingredients and substitutions
- Apples - You'll need about 2 ½ pounds, or 5 medium apples. I recommend granny smith apples. They're available year round and add a nice tart flavor to complement the sweet crumble topping.
- Blackberries - Can be substituted with other berries like blueberries or raspberries. If using frozen blackberries, thaw them first and discard any excess juices.
- Brown sugar - Sweetens the filling and crumble topping. If your blackberries are very tart, consider adding an extra ¼ cup to the filling.
- Flour - Thickens the filling and adds structure to the crumble topping.
- Vanilla extract - Adds flavor to the filling.
- Cinnamon - Adds a warm, cozy flavor to the filling and crumble.
- Unsalted butter - Can be substituted with salted butter if desired.
Best apples for baking
Granny smith apples are my go-to for baked desserts. They're widely available year round and hold their shape well in baked goods. However, granny smith apples can be a little tart, especially when paired with tart blackberries.
Honeycrisp is a great option if you'd like a sweeter crumble. You can also try using a combination of honeycrisp and granny smith for a balance of sweet and tart.
Golden delicious apples fall somewhere in the middle of sweet and tart, but will break down easily when baked. Don't reach for these if you'd like firm apple chunks in your crumble.
Taste test your apples and blackberries. Are they both very tart? Early in the season, blackberries can taste more tart while later in the season they develop a sweeter flavor.
To account for very tart fruits, try adding an extra ¼ cup of brown sugar to the filling or serve your crumble with a scoop of sweet vanilla ice cream.
How to serve crumble
Crumbles and crisps can be served warm or at room temperature. I highly recommend allowing your crumble to sit at room temperature for at least 30 minutes before serving. This allows the filling to thicken and casserole to cool.
Spoon a serving of apple blackberry crumble into a bowl and serve as is or add a scoop of vanilla ice cream or whipped cream. Ice cream is the perfect addition during those hot summer months!
Have leftover crumble? Cover the casserole dish with foil (or a lid) and store at room temperature for 2-3 days. You can also store it in the refrigerator for up to 5 days.
The crumble topping may lose its crunchy texture but will taste just as good the next day. Leftovers can be reheated in the microwave or served at room temperature.
Apple Blackberry Crumble
- 2 ½ pounds (1135 g) granny smith apples, peeled and sliced
- 6 ounces (170 g) blackberries
- ½ cup (107 g) brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup (120 g) all-purpose flour
- ½ cup (107 g) brown sugar
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon ground cinnamon
- Preheat oven to 375 degrees Fahrenheit. Lightly grease a 7x11 (or other 2 quart) baking dish and set aside.
- In a large bowl, add the filling ingredients: sliced apples, blackberries, brown sugar, flour, vanilla, and cinnamon. Toss gently to combine. Pour filling into prepared dish and set aside.
- In a separate bowl, add dry topping ingredients: flour, brown sugar, and cinnamon. Stir to combine. Add melted butter and stir until clumps form. Mixture will be thick and crumbly. Crumble the topping evenly over your filling.
- Bake, uncovered, for about 50-60 minutes, or until apples can easily be pierced through with a fork. Allow to cool before serving.
- Any 2 quart dish can be used - 11x7, 8x8, or 9x9 pans will all work.
- Crumble turn out too tart? Pair with sweet vanilla ice cream. Crumble turn out too sweet? Pair with unsweetened whipped cream.
- Taste test your berries before adding to the filling. If they're very tart, you may want to add an additional ¼ cup of sugar to balance the tartness and make a sweeter crumble.
- Cover leftovers and store at room temperature for 2-3 days, or refrigerate for up to 5 days.