Two of my favorite fruits are combined in this Apple Blackberry Crumble or Crisp. Just the right amount of sweetness that doesn’t overpower the fruit. Easy and very adaptable with fresh or frozen blackberries so you can enjoy it in the summer or any season.
After experimenting with so many fruit cobblers, crumbles and crisps this summer, I’ve been taking a break from fruit desserts. However, after making a butternut squash crumble last week, it reminded me of one of Taylor’s favorite desserts, Apple Blackberry Crumble and I just had to share it with you.
You’ll find all the comforting flavors of an apple pie, but without having to make a piecrust. You’ll just slice the apples toss with some sugar and flour and then top it with a buttery crisp topping sprinkled with pecans. Add some ice-cream and you’ll be in heaven.
Do you need something to take to a Thanksgiving potluck or want an easy dessert to serve? This comes together in no time and it can bake while you’re eating dinner. Make it ahead of time and just warm up before serving. It’s a no fail scrumptious fruit dessert.
A crumble is different form a cobbler in that it has a flour based streusel on top rather than a biscuit like topping. Both are an excellent way to showcase fruit. Officially a crumble does not have oatmeal and a crisp does, but the terms are used interchangeably and we have always called this a crumble even though it has oatmeal in it.
The topping may be the best part of this fruit dessert. Crisp and buttery it compliments the apples and blackberries.
Blackberries and apples are not ripe at the same time where I live but we can almost always get fresh blackberries in the grocery. I have no idea where they come from, and while they aren’t as sweet as when you pick them up at the farmers market, they’re still pretty good when you mix them with apples. You can also use frozen blackberries if they’re not available.
You can always find apples in the grocery in the US because the growers store them in storage units where the oxygen, temperature and humidity are controlled so that apples can last for up to a year making it easy to enjoy an apple crumble all year long.
Fuji apples are my favorite whether to eat by themselves or to cook with. They’re a little tart and won’t get too mushy when cooked.
It’s a great recipe to make in the fall and winter when other fruits are out of season.
The oatmeal mixture with pecans give this topping a crumbly texture, not as doughy as a cobbler and the perfect topping for sweet apples and tart berries. It’s a great combination of flavors and textures. Served warm and topped with ice-cream, it’s an amazing dessert for any occasion.
What you’ll need for an apple crumble recipe with oats
- Apples – use your favorite, if really tart, add a bit more sugar. I like fuji which are just slightly tart and crisp. When they’re baked they’ll get soft but not mushy.
- Blackberries – Fresh are the best but you can also use frozen, you don’t need to let them thaw.
- Old Fashioned Oats– rolled oats, not instant. This will give the topping a great texture.
- Pecans – I love nuts in a topping, you can also use walnuts.
- Pantry staples – sugar, flour and butter.
Why you’ll love it
- It’s easier to put together than an apple pie.
- This dessert comes together so easily and tastes amazing.
- The crunchy topping will stay crispy for several days, if you want to crisp it up, just rewarm in the oven.
- Apples and blackberries are a great combination.
Pro tip: If you want to make individual servings, you can make this in individual ramekins, just reduce the cooking time. You can also use frozen blackberries. If you do, add them while they are still frozen.
How to make this simple berry and apple crumble
Step 1 – Topping
In food processor pulse flour and sugar and add cold butter and pulse until mixture resembles coarse bread crumbs. Add oats and pulse to combine and then add in pecans. You do not have to use a food processor, instead you can incorporate the butter with a pastry cutter or pinch it with your fingers.
Step 2 – Filling
For the filling combine blackberries, peeled apples, sugar and flour.
Spread the fruit filling in a 9 x 13 baking dish. Using your hands, form the topping into large clumps and scatter over the fruit. Bake until the apples are bubbly and the topping is golden brown.
You can also divide the fruit and topping into ramekins and bake for 30 minutes.
How to serve a fruit crumble
- Serve it warm with a little cream drizzled over the top.
- Be more indulgent and add a scoop of vanilla ice cream. After all you’re eating fruit, so it’s healthy.
- A small amount of caramel drizzled over the top wouldn’t be bad either!
FAQ and tips
A crumble has a flour based streusel on top and a cobbler has a biscuit like topping .
This dessert is best used with fresh fruits. If you use fruit from a can or pie filling, the result will most likely be an overly sweet dessert with a gummy topping that doesn’t end up with a crunchy baked top.
Yes, you can throw frozen berries in without thawing.
The apples will determine how juicy the crumble is. The flour mixed in with the fruit will thicken it some and it will thicken more as it cools. It’s best if you let it cool for a few minutes before eating.
You can freeze a fruit crumble or cobbler after it has baked, just let it cool first.
Looking for some more apple recipes, here are some of my favorites
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Apple Blackberry Crumble
- 1¾ cups flour divided
- 1½ cups sugar divided
- 1 teaspoon salt
- 1 cup butter cut in small pieces
- 1 cup rolled oats
- 4 cups blackberries
- 5 fuji apples, medium peeled and sliced
- ½ cup Pecans chopped
- Topping: in food processor pulse 11/2 cups flour, ¾ cup sugar and salt. Add butter and pulse until mixture resembles coarse bread crumbs. Add oats and pulse to combine. Add pecans.
- Filling: In a bowl, combine blackberries, apples, ¾ cup sugar and ¼ cup flour
- Spread fruit filling in a 9 x 13 baking dish. Using your fingers, form topping into large clumps and scatter over fruit. Bake until fruit is bubbly and topping is golden and crisp, about 1 hour at 375º. If it starts to get brown before the apples have cooked, cover with aluminum foil.
- Can divide fruit and topping into 8 ½ cup ramekins and bake for 30 minutes.
Barbara’s Tips + Notes
- You can use frozen blackberries, just add them frozen.
- If the top starts to brown before the apples are cooked, place some aluminum foil loosely over the top.
- You can use any type of apple you like, the cooking time may vary depending on how soft the apple is.
- You can use walnuts instead of pecans.
- You can bake this at 350º it will just take longer to cook.