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apple blackberry crumble topped with vanilla ice cream
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Apple Blackberry Crumble with an Oatmeal Cookie Crumble Topping

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Hannah Kling
This Apple Blackberry Crumble recipe features a sweet apple and blackberry filling topped with a soft oat crumble that tastes like a cinnamon oatmeal cookie. Made with simple ingredients, this easy fruit crumble is perfect for sharing and delicious served warm with ice cream or your favorite topping.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9 servings

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.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!