I took my grandmother's great apple crumble recipe, added blackberries and a few other ingredients, and ended up with a wonderful dessert, full of flavor and super easy to make! Juicy fruit and buttery crisp topping: it doesn't get much better than that. And it can be made ahead and frozen.
A fantastic combination of flavors
This was my first post in February 2012, the one that started this blog.
This is a twist or an upscale version of my first recipe, an old-fashioned apple crumble (we called it crisp, but who's counting) my grandmother taught me.
I tweaked and tested the recipe over the years, adding different ingredients to achieve that vintage feeling, and this apple and blackberry crumble is the result.
We love apple recipes and are always looking for new ways to eat them. This was a great and very popular addition.
If you like the heartier crumble with oats, there's a wonderful apple crumble with berries posted.
FAQ
Though this is up to you, I recommend you peel them, as the skin will not stay crunchy but chewy and not in a good way (mi personal opinion).
A crumble has a topping that involves a mixture of butter, flour, and sugar. If you add oats, it becomes a crisp. Both desserts have a fruit layer and a streusel topping.
Whether you call it a crumble or a crisp, both are widely recognized, and we all know what type of dessert we're talking about. With so many recipes online and a wide variety of languages, they are used interchangeably.
Ingredient list
- Apples: I used Honeycrisp for this dessert because blackberries are acid. I also love Granny Smith apples because of their tartness. Use your favorite baking apples.
- Blackberries: fresh or frozen work fine for this dessert.
- Orange: I like the sweetness of orange and it goes well with blackberries.
- Ground cinnamon.
- Vanilla extract.
- Unsalted butter.
- Flour: all-purpose or cake flour, both work.
- Sugar: you can use white sugar or light brown sugar.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to cut the apples
I like to cut the apples into thin slices if using them raw, or thicker ones if cooking them before assembling the dessert. But it is a matter of preference.
You can also dice them as we do for the apple berry crumble recipe.
Video tutorial for cutting apples👇🏻
Crumb topping
- Butter: using it melted makes it quicker and easier to create clumps that will then be crunchy after baking.
- Sprinkle it, covering the fruit, but leave a small space around the edges so the juices can bubble up during baking.
- Make ahead: it can be refrigerated for 3 days or frozen up to 1 month.
How to serve it
Serve it warm with a dollop of cream or ice cream on top. That will always be the best way, in my opinion.
- Cream: poured cold directly from the container is how we eat it at my house. Alternatively, whip some cold cream with sugar (find the recipe in the Strawberry Shortcake Cupcakes post).
- Ice cream: a scoop of vanilla ice cream will always be a crowd-pleaser! Butter pecan works wonders also.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pre-cooked apples: you can put the apples, cornstarch, and sugar in a saucepan and cook over low heat for a few minutes until the fruit softens and some juice is released and thickens. As the apples continue to bake, they will soften and become more compote-like.
- Raw apples: simply mix the apple slices with the thickening ingredients in a bowl until it's all coated and dump them onto the baking dish. Or mix it directly in the baking dish, it's messier but you don't have to wash an extra bowl. Even though the apples bake in the oven they will remain crisper and less sweet.
- Variations: blueberries work well instead of blackberries and lemon juice (use 2 tablespoons with 2 tablespoons of water for the liquid) instead of orange.
Related recipes you might like:
Let me know
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
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Blackberry and Apple Crumble
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Ingredients
For the fruit layer:
- 2 pounds baking apples, about 6 large, I use Granny Smith
- ½ teaspoon orange zest
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
- ¼ cup orange juice
- ¼ teaspoon vanilla extract, optional
- 1 cup blackberries, washed and dried (or frozen, unthawed)
For the crumble topping:
- 1 cup all-purpose flour
- ¼ cup white sugar
- ½ cup brown sugar
- ½ cup butter, melted
Instructions
- Preheat the oven to 350ºF (180°C).
- Butter a 9x9 inch glass or ceramic dish or 6 individual ramekins.
For the fruit layer:
- Peel and core 2 pounds baking apples. Cut them into medium wedges or dice.
- In a large bowl, stir the apple pieces with ½ teaspoon orange zest, 2 tablespoons sugar and ½ teaspoon cinnamon.
- In a small bowl, dissolve 1 tablespoon cornstarch in ¼ cup orange juice and ¼ teaspoon vanilla extract if using. Drizzle over the apples and toss lightly to mix.
- Transfer the apple mixture to the prepared baking dish.
For the crumble topping:
- In a medium-large bowl, stir 1 cup all-purpose flour, ¼ cup white sugar and ½ cup brown sugar.
- Drizzle ½ cup butter over it and quickly stir with a fork or spatula until moist and crumbly. Some dry spots might remain, and that is fine.
To assemble:
- Put the apple mixture in the baking dish and scatter 1 cup blackberries over it.
- Sprinkle the crumble mixture over the fruit, clumping it with your fingers. It will be very irregular, but that is fine.
- Bake for 35 to 40 minutes or until golden brown and berry juices are bubbling.
- Cool until warm and serve with whipped cream or vanilla ice cream. Or eat it plain, at room temperature.
- Store leftovers covered in plastic wrap in the fridge for 3 days, or freeze them for a month. Use a freezer-safe airtight container.
Lynda says
So glad to have found this recipe! My company loved it, glad I made the extra large one, as the kids were so happy to have second helpings! Making it again to take to a BBQ potluck. I’m confident everyone will love it too! Worth getting blackberry prickles in my fingers!
Paula Montenegro says
Thanks for letting me know Lynda! It makes my day when I read the recipes are making others happy. Have a great week.
Lin says
I can miss the obvious, but I'm not seeing how much cornstarch is called for? Any ideas/
Paula Montenegro says
Hi Lin, it's a tablespoon of cornstarch.
Tonje says
Yum! One of my all time favourite desserts!
Justine says
Loved the addition of blackberries to our normal "regular" apple version. So good
Emily Liao says
This is one of my go to recipes when I want some dessert comfort food! The blackberries really make this delicious 🙂
Dannii says
This is one of my favourite desserts. Perfect with loads of custard.
Pam says
I absolutely love the addition of the blackberries in this apple crisp! Gives it a sweet and tangy boost of flavor!
Carolina says
Thanks for this recipe Paula, we love it! And the video cutting the apples is just what I needed, you’re so detailed always.
Juliana says
Ohhh! Perfect for this cold weather