Apple Blackberry Crumble with an Oatmeal Cookie Crumble Topping
This Apple Blackberry Crumble is an easy fruit dessert made with tender cinnamon-spiced apples, juicy blackberries, and a soft oat crumble topping that tastes like a cinnamon oatmeal cookie. Naturally sweetened with maple syrup and coconut sugar, this simple apple blackberry crumble recipe comes together with wholesome ingredients and bakes into a dessert that’s perfect for sharing.
What makes this blackberry apple crumble extra special is the combination of the sweet-tart fruit filling and the crumbly oat topping. As the apples soften and the blackberries burst while baking, they create a thick, jammy filling that pairs perfectly with the oat and almond flour crumble. The topping bakes into a soft, golden layer that brings just the right amount of sweetness and texture to every bite.
Whether you’re bringing dessert to a barbecue, serving it after a family dinner, or looking for a simple recipe to make with fresh seasonal fruit, this apple blackberry crumble is always a great choice. Serve it warm with a scoop of vanilla ice cream, a dollop of my Coconut Whipped Cream, or a drizzle of my Coconut Caramel Sauce. If you love fruit-filled desserts as much as I do, be sure to check out my 3 Ingredient Peach Cobbler, Gluten Free Cherry Crisp, and Caramel Apple Dump Cake for more easy recipes that are perfect for sharing.
How to Make
Add all apple blackberry filling ingredients to a large bowl and fold to evenly mix.
Transfer the mixture to the baking dish.
To a medium bowl, add the almond flour, oat flour, oats, and salt and mix to combine.
Add the coconut sugar, maple syrup, and coconut oil and mix to combine.
Crumble the mixture into an even layer on top of the apple blackberry filling.
Place the dish in the oven and bake for 45 minutes.
Tips and Tricks
- Slice the apples into evenly sized pieces so they cook at the same rate.
- Use firm baking apples for the best texture after baking.
- Gently fold the blackberries into the filling to keep them from breaking apart too much.
- If the topping seems too wet, let it sit for a few minutes before crumbling over the fruit.
- Allow the crumble to cool for 10–15 minutes before serving so the filling can thicken.
How to Save and Store
Leftovers can be stored covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven before serving.
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
If you make the Apple Blackberry Crumble, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Apple Blackberry Crumble with an Oatmeal Cookie Crumble Topping
Ingredients
Blackberry Apple Filling Ingredients:
- 2 lbs. Large Apples (peeled and thinly sliced into 1 inch long pieces approximately ¼ inch thick*)
- 1 ½ Cup Fresh Blackberries
- 2 Tablespoons Arrowroot Powder (sub cornstarch or tapioca flour)
- ½ Teaspoon Cinnamon
- ½ Teaspoon Salt
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Coconut Sugar or Brown Sugar
- 1 Tablespoon Lemon Juice or Fresh Orange Juice
- ¼ Teaspoon Vanilla Extract (optional)
Streusel Topping Ingredients:
- ½ Cup Almond Flour
- ½ Cup Oat Flour
- 1 Cup Oats (I used quick oats)
- ⅓ Cup Coconut Oil or Butter (softened)
- ¼ Cup Coconut Sugar or Brown Sugar
- ¼ Cup Maple Syrup
- ¼ Teaspoon Salt
Instructions
- Preheat the oven to 350°F and lightly grease a 9 x 9-inch baking dish** (see notes below)
- In a large bowl, combine the apples, blackberries, arrowroot powder, cinnamon, salt, maple syrup, coconut sugar, lemon juice, and vanilla extract, if using.
- Gently fold until the fruit is evenly coated, then transfer the mixture to the prepared baking dish and spread into an even layer.
- In a medium bowl, stir together the almond flour, oat flour, oats, and salt.
- Add the softened coconut oil, coconut sugar, and maple syrup, then mix until a soft, crumbly mixture forms.
- Sprinkle the topping evenly over the fruit filling, breaking it into small clumps as you go to create that classic crumble texture.
- Bake for 45 minutes, or until the fruit filling is bubbling around the edges and the topping is lightly golden.
- Let the crumble rest for 10–15 minutes before serving to allow the filling to set and thicken slightly.
- Serve warm on its own or topped with vanilla ice cream, Coconut Whipped Cream, or Coconut Caramel Sauce.
Notes
- Apples: 2 pounds of apples is approximately 5 large apples or 6 medium apples. You can use whichever variety you prefer. I used a combination of Granny Smith and Honeycrisp apples for the perfect balance of tart and sweet flavors.
- Baking Dish: A 9 x 9-inch baking dish is recommended for this recipe, as it creates the ideal ratio of fruit filling to crumble topping. An 8 x 8-inch pan will be too small and may overflow as the fruit bubbles while baking. If needed, you can use a 7 x 11-inch baking dish or another dish that is slightly larger than 9 x 9 inches.
- Blackberries: Fresh blackberries work best, but frozen blackberries can also be used. If using frozen, add them directly to the filling without thawing first to prevent excess moisture.
- Serving Suggestions: This crumble is delicious served warm on its own or topped with vanilla ice cream, Coconut Whipped Cream, or Coconut Caramel Sauce.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire baking dish in the oven before serving.
