This blackberry apple crumble has juicy blackberries and a lightly spiced oat crumble topping! It takes just 15 minutes to prepare this simple crisp recipe, and it's perfect with a big scoop of vanilla ice cream.
A crisp or crumble recipe is the perfect way to use up any leftover fruit! I've got fall and spring covered with my autumnal pear and apple crisp and strawberry crisp, so I knew I wanted a crisp recipe to celebrate the end of summer!
Since buying fresh blackberries can be pricey, I've paired it up with some apples! The apple blackberry crumble is then covered in a delicious crunchy oat streusel.
Why you'll love this blackberry apple crumble!
- Super easy to make! The hardest part of this recipe is peeling and chopping up the apples.
- Bursting with blackberries - every bite of this blackberry crisp is bursting with fresh blackberries.
- No fancy equipment. All you need is a big bowl for the filling and another bowl to make the streusel topping - that's it!
- Easier than pie! I love a pie, but sometimes I don't have to time or patience to make it! This apple blackberry crisp is perfect for when you want a fresh and juicy pie filling with a crumb topping.
- Fresh Blackberries: I've only tested this recipe using fresh blackberries. Let me know if you try frozen blackberries!
- Apples: I love using Granny Smith apples in my crisp recipes.
- Cornstarch: this is going to help thicken the crumble filling.
- Spices: I'm using a combination of cardamom and cinnamon in my oat topping.
- Oats: I recommend using rolled oats or whole oats here. You can use porridge oats or quick ones, but just note that the topping might be a bit drier.
- Flour: I'm using all purpose flour. If you need this recipe to be gluten free just make sure to use gluten all purpose 1-1 baking flour.
- Butter: I'm using unsalted butter for the crunchy oat crumble topping.
Variations & Substitutions
- I love using cardamom with blackberries, but feel free to leave it out if you don't like cardamom or don't have it on hand.
- Looking for a crisp recipe with blueberries? Check out my blueberry apple crisp recipe instead!
- You can use instant oats or quick oats for the topping but just note that it will make the crumble way more powdery and dry, so I recommend sticking with rolled oats if you can!
Step by Step Instructions
Step 1: Combine all of the streusel ingredients together in a medium bowl. Start by whisking all of the dry ingredients, then add the cubed cold butter. Use a pastry cutter or your hands to smoosh the butter into the dry ingredients until there are no more dry spots left. Place in the fridge.
Step 2: Preheat your oven to 350°Fahrenheit/175°Celsius and butter a 9"pie dish or baking dish. In a large bowl, stir all of the filling ingredients together until the blackberries and chopped apples are evenly coated.
Step 3: Pour the filling into your prepared pie dish. I like using a spoon or my hands to make sure the filling is in there evenly.
Step 4: Sprinkle the streusel on top of the blackberry filling, making sure it is evenly covered. Bake in the preheated oven for 40-45 minutes, or until the streusel is golden brown and the juices are bubbling.
Expert Tips & Tricks
- Make this blackberry apple crisp gluten free by using gluten free certified oats and flour.
- I prefer to peel my apples for crumble recipes, but you can leave the peel on if you prefer!
- Serve with a scoop of vanilla ice cream or some custard!
- Feel free to add a small handful of chopped walnuts or pecans to the streusel topping before baking.
- Check on the blackberry apple crumble about 30 minutes into baking. If your crumb topping is getting too brown you can cover it with foil.
Frequently Asked Questions
A crumble and a crisp are essentially same thing – a baked fruit filling with a streusel topping. A crumble is the name usually used in the UK, while a crisp is what is used in North America. Crumbles in the UK don’t always have oats in the topping though!
Yes, just swap out the butter for vegan butter.
I used Granny Smith apples as I like how tart they are with the sweetness of the blackberries, but you can also use honey crisp apples, fuji apples or gala apples.
The oat topping will be a golden brown and the fruit juices will be bubbling. If the juices aren't bubbling then I recommend keeping it in the oven for a few more minutes!
Once cooled, place the covered baking dish in the fridge for up to 5 days. I recommend reheating in the microwave before enjoying.
Blackberry Apple Crumble
- 1 9" pie plate
- ½ cup light brown sugar
- 1 cup rolled oats
- ½ cup all purpose flour
- 1 stick unsalted butter cold, cubed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- pinch salt
- 2 ½ cups blackberries
- 2 cups granny smith apples peeled, cored and cubed
- 3 tablespoon cornstarch
- ¼ cup white sugar
- ¼ teaspoon kosher salt
- 1 ½ teaspoon vanilla extract
- Preheat your oven to 350°F/175°C. Butter a 9-inch deep dish pie plate.
- Whisk together the flour, cinnamon, salt, oats and light brown sugar together in a large jug or medium bowl. Add in your cubed butter and use your fingers or a pastry cutter to rub the butter until it is very crumbly and everything is moistened. Place in the fridge while you prepare the filling½ cup light brown sugar, 1 cup rolled oats, ½ cup all purpose flour, 1 stick unsalted butter, 1 teaspoon ground cinnamon, pinch salt, ½ teaspoon ground cardamom
- In a large bowl, mix all of your filling ingredients together and toss.2 ½ cups blackberries, 2 cups granny smith apples, 3 tablespoon cornstarch, ¼ cup white sugar, ¼ teaspoon kosher salt, 1 ½ teaspoon vanilla extract
- Spread the filling out into an even layer of your dish. Make sure there are no gaps! Sprinkle over your topping mixture evenly.
- Bake for 40-45 minutes. If it gets too brown, place some foil on top. The juices should be bubbling and the streusel top should be golden.
- Allow it to cool for at least 5 minutes before serving.