Blackberry Apple Crumble Recipe: Rustic Dessert with Oat Topping

This blackberry and apple crumble combines tart blackberries and sweet apples, coated in brown sugar and cinnamon, topped with a buttery oat crumble. Serve warm with vanilla ice cream or whipped cream for a comforting dessert everyone will love.

Blackberry and apple crumble is a cozy, easy dessert that works any time of year. The mix of tender apples, juicy blackberries and a crisp, oat-studded topping is a crowd-pleaser and simple to prepare.

Why you will love this

Sweet & tart: Apples and blackberries balance each other, enhanced by brown and granulated sugars and warm cinnamon.

Simple to make: Crumbles are nearly foolproof — toss the fruit with a few ingredients, sprinkle with crumble, and bake. No pie crust required.

Year-round dessert: Both apples and blackberries are widely available, so this recipe is versatile across seasons.

Ingredient notes

• Flour: Use all-purpose flour or a gluten-free flour blend to make the crumble gluten free.
• Oats: Old-fashioned oats give the topping good texture, but quick oats work in a pinch.
• Butter: Softened butter helps the topping form clumps and creates a tender, buttery texture when baked.
• Blackberries: Fresh blackberries release less juice while baking. If using frozen, thaw and drain excess liquid first.
• Apples: Peeling is optional, but peeled, chunky apple pieces soften nicely and hold together well in the filling.
• Cornstarch: A thickener for the filling to prevent it from becoming too runny; you can substitute an equal amount of flour if needed.

Step-by-step instructions

Step one: Preheat the oven to 350°F (175°C). Grease a 9″ pie plate or baking dish and set aside.

Step two — Make the topping: In a bowl combine 1 cup all-purpose flour, 3/4 cup old-fashioned oats, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon and 1/8 teaspoon salt. Add 3/4 cup softened butter in chunks and mix with a fork until clumps form. Chill the topping while you prepare the filling.

Step three — Make the filling: Peel and cut 2 large apples into chunks. In a bowl combine the apples with 2 cups blackberries, juice from half a lemon (about 1 tablespoon), 1/3 cup brown sugar, 1 tablespoon cornstarch, 2 teaspoons cinnamon and 1/4 teaspoon salt. Toss gently until the fruit is evenly coated, then transfer the mixture to the prepared baking dish.

Step four — Assemble and bake: Remove the topping from the refrigerator and drop clumps over the fruit so it’s mostly covered. Bake for 30–35 minutes, until the topping is golden brown and the filling bubbles at the edges. Let cool slightly before serving.

Expert baking tips

To make this gluten free, use a gluten-free flour blend and certified gluten-free oats. If using frozen blackberries, thaw and drain as much liquid as possible before combining with the apples. Peeling apples produces a softer finished texture, but leaving the skins on is fine if you prefer.

FAQ

Storing and reheating

Store leftover crumble tightly wrapped or in an airtight container in the refrigerator for 3–4 days. Freeze baked crumble for up to 3 months; wrap well and thaw in the refrigerator before reheating. Reheat in a 350°F (175°C) oven for 10–15 minutes, or warm single servings in the microwave for 20–30 seconds.

Freezing

Once baked and cooled, wrap the crumble tightly in plastic wrap and foil before freezing. Thaw in the refrigerator or at room temperature before reheating.

Other popular recipes with blackberries

Lemon Blackberry Layer Cake

Blackberry Oatmeal Muffins

Blackberry Lemon Bread

If you make this recipe, please leave a star review and let us know how it turned out!