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–+ servings
overhead shot of Apple and blackberry crumble with a spoon
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Apple and Blackberry Crumble

Enjoy a delicious and indulgent treat with this apple and blackberry crumble which is an easy-to-make dessert loaded with juicy fruit.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Apple and Blackberry Crumble Recipe
Servings: 6
Calories: 469kcal

Ingredients

Crumble Topping

  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted

Filling

  • 3 to 4 Honeycrisp apples, peeled and cut into eighths (about 3 cups)
  • 10 ounces frozen blackberries
  • ½ cup brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • Vanilla ice cream, for optional serving

Instructions

  • Preheat the oven to 350°F and prepare an 8x8 pan by spraying with cooking spray.
  • Mix the flour, sugar, and, melted butter in a medium bowl. Stir with a fork until the butter is incorporated. The mixture should be the size of small peas. If it is pasty, place the crumble topping mixture in the refrigerator while you prepare the filling.
  • Mix the sliced apples, blackberries, brown sugar, cornstarch, vanilla extract, cinnamon, and salt in a separate bowl. Stir until combined.
  • Pour the apple and blackberry mixture into the prepared baking dish and sprinkle evenly with the crumble topping.
  • Bake the crumble for 45 minutes in the preheated oven until the top is evenly golden brown and the juices are bubbling around the edges. Check the crumble during the last 15 minutes of baking. If the top is getting too brown, cover the dish with foil.
  • Let cool slightly before serving with ice cream.

Notes

  • We used melted butter in the crumble topping instead of cutting the butter into the flour, as most recipes suggest. Stirring the melted butter in is easier and gives more consistent results. When cutting the butter into the flour, we found that it resulted in having some dry pockets of flour on top of the finished dessert.
  • The crumble mixture may look pasty when you mix it if the butter hasn’t cooled to room temperature. That's ok. Placing the mixture in the refrigerator for 5 to 10 minutes while you prepare the filling will help it firm up a bit, and you will be able to crumble it on top of the filling.
  • Place the pan on a baking sheet in case the mixture bubbles over while baking.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crumble as the suggested baking time approaches.

Nutrition

Calories: 469kcal | Carbohydrates: 79g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 204mg | Potassium: 243mg | Fiber: 6g | Sugar: 47g | Vitamin A: 625IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 2mg