Apple and Blackberry Crumble

Apple and Blackberry Crumble is a super easy dessert.  Apples and blackberries get coated in cinnamon and maple syrup topped with a crunchy oat crumble. Oh and I can't forget about the ice cream or whipped cream on top!

Why you will love this recipe:

1.  It's quick and easy only taking about 15 minutes to get together and then popped in the oven for 45 minutes.
2. The honeycrisp apples give a fresh sweetness while the blackberries give it a hint of tartness. 
3. This apple and blackberry crumble is SUPER EASY to double or triple the recipe so it's great to bring to gatherings. 
4. I can not forget about the creamy vanilla ice cream or whipped cream that this crumble gets topped with! It's not required but I don't know how you could skip such a perfect combination. 
5. It's dairy free, although it doesn't have to be you can use regular butter in this recipe as well.

If crumbles are your thing (how could they not be I mean... they're so delicious) you will also love my Apple and Blueberry Crumble and my Apple Crumble Recipe. 

The ingredients you will need:

Below is a list of ingredients you will need to make the best apple and blackberry crumble recipe.  Not that desserts should be "healthy" but I tried to make it a little bit healthier by adding pure maple syrup to it instead of the usual light brown sugar but if you prefer the sugar go for it! 

• Fresh Blackberries 
• Apples - I peeled and thinly sliced them  (my favorite is honey crisp but if you prefer a more tart flavor opt for a granny smith apples) 
• Vanilla - makes everything extra! 
• Pure Maple Syrup - I use this in place of sugar but if you prefer light brown sugar that's works as well.
• All Purpose Flour - added with the oats to help form the crumble
• Old Fashioned Oats - gives the crumble a nice texture. 
• Butter - I used Miyokos vegan butter but you can use any butter or even coconut oil. 
• Cinnamon 
• Vanilla Ice Cream or Banana Nice cream or Whipped Cream

How to make this recipe:

1. Pre heat the oven at 350° degrees F and lightly coat the bottom of a pie baking dish with butter.
2. Next you want to wash and dry the blackberries and apples. 
3. Peel and thinly slice the apples.
4. In a large bowl add the blackberries, apples, vanilla, maple syrup and flour and give it a toss until everything is coated.
5. In a separate bowl add the butter first and melt it.
6. Next add the maple syrup, vanilla, and cinnamon and give it a stir.  
7. Then add in the oats and flour and stir until well coated a crumbly.
8. Pour blackberry and apple fruit filling mixture into the pie dish.
9. Add the oat crumble topping over the top carefully using a spoon to scoop it on top!
10. Place in the oven for 45 minutes.
11. Let cool completely before serving!

Tips and Tricks:

You can prep this apple blackberry crumble the night before, refrigerate it and bake it the next day. 

Variations for this recipe:

Below are some variations we thought you might like. You can also experiment with other ingredients or ideas it's a very forgiving recipe. 

• Swap out the fresh apple and blackberries for another fruit you like such as pears and peaches? 
• I used honey crisp apples but you can use granny smith for a more tart flavor or any other apple in its place. 
• If you have a larger baking dish feel free to double or triple the blackberry apple crumble recipe
• We made this apple and blackberry crumble with oats for texture but you can amp up the texture even more by adding in some chopped nuts like walnuts or macadamia nuts.

Substitutions:

• I used pure maple syrup but you an substitute brown sugar if you prefer. Use the same portions as the maple syrup.
• I used vegan butter can you can substitute it with regular butter or melted coconut oil.
• If you are using frozen blackberries be sure to fully thaw them and dump out the excess liquid otherwise your crumble will get soggy.

How to serve and store:

To serve I like to scoop some into a bowl and top with ice cream or whipped cream. 

For storing it's fine for it to sit out the day you bake it but any leftovers I recommend storing in the fridge for up to 3 days. To serve from the fridge simply re-heat it in the microwave or the oven and top it with ice cream or whipped cream.

FAQ:

Do I have to peel the apple skin?

NO you do not have to. I peeled the apple skins, but if you prefer to leave the skins on that's fine.  It will obviously change the texture but it will also save you some time.

Can you make apple and blackberry crumble in advance?

If you would like to make it the night before you can cover it and place it in the fridge either baked or not baked. Then the next day either bake according to the directions if it's wasn't baked, or just re-heat it in the oven for 10-15 minutes if it was already baked before putting it in the fridge. 

Can you freeze apple and blackberry crumble? 

Similar answer to the above question but yes, you can freeze it before or after baking it. Once you remove it from the freezer let it thaw out in the fridge over night. Then  bake it according to the directions if it's uncooked or just re-heat it for about 10-15 minutes in the oven if it's already been baked before freezing it.  Just keep in mind that if it developed freezer ice from not being sealed fully or frozen too long it could get soggy. I would not freeze it for more than 1 month. 

How long does it take apple and blackberry crumble to cook?

It takes approximately 45 minutes at 350 degrees F to bake. 

Can I make this gluten free?

Yes, simply use gluten free 1:1 baking flour instead, I like King Arthur's. 

What kind of apples?

I like to use honey crisp but for a more tart flavor use granny smith apples or use a mixture of a couple different kinds.

other similar recipes you might like:

Apple and Blueberry Crumble

Apple Crumble 

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