Apple Blackberry Crumble

This apple blackberry crumble is delectably sweet and delicious, with some healthy-ish swaps made without sacrificing flavor.

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This crumble is the perfect holiday dessert. Blackberries and apples pair beautifully, and the blackberries offer a slight twist and pop of flavor on the traditional apple crumble

Reasons You’ll Love This Recipe:

• Easy to make – less than 10 minutes of prep work, then the oven takes care of the rest!
• Higher fiber swaps – I use white whole wheat flour in my crumble topping, plus the apples and blackberries themselves are higher in fiber.
• Not overly sweet – while this dessert is plenty sweet, it’s a little lower in sugar than traditional crumbles, letting the natural sweetness of the apples and blackberries shine.

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Apples – peel and dice fresh Granny smith, honeycrisp, or whatever type of apple you prefer.
• Blackberries – you can use either fresh or frozen blackberries in this crumble.
• Lemon Juice – adds a little juiciness and brightness to the filling.
• Sugar – you can use granulated sugar or another similar granulated alternative sweetener, like monk fruit or allulose.
• Cornstarch – thickens the filling, especially as the juices release from the fruit while baking.
• Cinnamon & Spice – cinnamon, ginger, and nutmeg add delicious flavor to the filling, as well as cinnamon flavoring the crumble, too.
• White Whole Wheat Flour – white whole wheat flour is my preferred whole wheat flour, as it’s a little less dense than typical whole wheat flour. You could use regular whole wheat flour, whole wheat pastry flour, or even all-purpose flour.
• Brown Sugar – I use light brown sugar, but you can use dark brown sugar for a deeper molasses flavor. You also can use a non-nutritive substitute, like Truvia’s Brown Sweet Complete stevia-based sweetener.
• Butter – a classic component to a crumble topping!

How to Make Apple Blackberry Crumble

For complete instructions, please check out the recipe card at the bottom of this post.

Combine all of the filling ingredients in a large bowl and toss until every fruit piece is evenly coated in the spices, cornstarch, and sugar. Transfer to a baking dish and set aside.

In a medium-sized bowl, add all of the crumble topping ingredients. Use a pastry cutter, fork, or even your (clean!) to cut the cold butter into flour until it’s, well, crumbled – kind of the consistency of moist sand. Generously top the fruit with the crumble topping, then bake until golden brown.

Tips and Variations

• Keep the butter cold (and diced!). You need cold butter when making the crumble. I also find dicing the butter first helps it cut easier into the flour and crumble mixture.
• Bake on the middle rack – and if the topping is getting too browned, you can always tent it with foil for the remainder of its cooking time.
• How do you know when it’s done? The crumble topping will be golden and crisp with the juices bubbling on the sides and the apples fork-tender.
• COOL IT! Seriously, you have to let the crumble cool at least 10 minutes before serving! Those bubbling juices are like molten lava fresh out of the oven! Plus, this allows those bubbly juices to thicken as it cools.
• Serve with ice cream – vanilla or caramel ice cream are delicious to pair on top. For a lighter swap, try vanilla Greek yogurt, too!
• Use different fruits – I’m a huge fan of the apple and blackberry combo, but you can use only apples, only blackberries, or add other fruits like pears, cranberries, blueberries, or strawberries.
• Make it nutty – if you are a nut fan, add some chopped almonds or pecans to the crumble topping.

How to Store and Reheat Crumble

Let leftovers cool fully, then transfer to an airtight container and refrigerate for up to 3-4 days.

You can also freeze the crumble, too. Store in an airtight container and freeze for up to three months. Let thaw overnight in the fridge.

To reheat, you can bake in an oven-safe dish for 10-15 minutes at 350 degrees or until warmed through. Alternatively, you can microwave a serving for 30 seconds at a time, until warmed. Note, though, that you don’t have to! Crumble leftovers are quite delicious straight from the fridge, too. 😉

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More Holiday Dessert Recipes to Love

• Apple Crumble Tarts
• No Bake Pumpkin Cheesecake Bars
• Brown Butter Chocolate Chip Cookie Pie
• Pumpkin Crumble Bars
• Healthy Baked Pears

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